- General Comments that relate to this Inspection
All violations noted on 2/26/15 inspection have been corrected.-thermometers in place-observed employees wash hands-no water in reach in-hose for mop sink repaired-handsinks stocked-floor of walk in clean-chemicals labeled-personal items stored appropriately
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3/5/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Front 2 door reach in unit missing thermometer. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee handle money; then put gloves on to make a sandwich without handwashing.Proper handwashing must occur when appropriate (such as before handling food) to prevent the spread of food borne illness. The use of gloves does not replace proper handwashing; but is a secondary barrier. Discussed proper hand washing and glove use with employee. Please review with all employees.Corrected on site.
- [1] Installed; maintained
Observed pool of water in front 2 door reach in refrigerator. Repair leak to prevent contamination of food.Observed hose connected to faucet in mop sink below flood rim of sink. Remove or shorten hose so that an air gap is provided between the end of the hose and the flood rim of the sink to prevent potential backflow situations.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Front handsink behind cash register without paper towels.Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor of walk in refrigerator with yellow residue under shelves; observed dust build up on fan guards of condenser. Clean walk in and maintain on regular cleaning schedule.
- [5] Necessary toxic items properly stored; labeled; used
Repeat violation:Observed unlabeled chemical bottles near prep sink. Label all containers of toxic chemicals with name of contents to prevent contamination of food and food contact surfaces or misuse.Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employees' coats hung on rack with clean dishes and packaged food items. Personal items must be stored separately to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes:-back handsink stocked-per operator; left over soup is discarded at the end of the night-all cold holding checked ok; walk in products 38F - 40F; make up unit products 38F-41F; 2 door reach in products 40F-42F; freezer at -6F - all product frozen. Temperatures are monitored and logged by employees. -Ensure product stored in the make up unit pans are not filled past the top of the pan to ensure proper cold holding of all product.-hot holding ok - soup at 154F; meatballs at 152F-all product is precooked - no handling of raw product occurs-food properly stored-date marking procedure in place. Discussed first in; first out procedures with no issues noted.-restrooms clean and stocked-no pest issues noted at time of inspection-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/26/2015 | Routine Inspection 1st | 84 |
- [1] Thermometers provided and conspicuous
l080) Thermometer missing in cold holding unit (make-up unit). Product temps taken daily - observed temperature logs for make-up unit; ensure unit is also equipped with a conspicuously placed thermometer to monitor unit temp.
- [1] In-use food; ice dispensing utensils properly stored
090) Repeat violation: Observed scoops for bbq chicken and steak stored with handle in the food product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles - observed cups stored on floor in back dry storage room. Store all single service articles at least 6" off ground to avoid cross contamination. Corrected on-site
- [5] Necessary toxic items properly stored; labeled; used
400) Repeat violation: Label all containers of toxic chemicals with name of contents - corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked -observed employee hand washing-gloves in use for ready-to-eat foods-front reach-in less than 40F -cheese; deli meats at 38F-walk-in at 41F -deli meats and cheeses; meat balls; soup 37F to 40F-observed temp. logs for make-up unit- all product less than 40F *ensure temps are monitored on a daily basis -deli meats and cheeses 38F to 41F -chicken 39F -tuna salad 38F-hot holding: -meat balls and soups 165F to 170F-three-comp. sink and wiping cloth sanitizer at 200 ppm quat-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.*Several violations were repeat violation observed during previous inspections. Please be advised that if similar violations are noted during future inspection; more enforcement action may be taken.
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3/18/2014 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor (chips and single service items). Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit(front top load make-up unit). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
90) Observed shredded chicken scoop stored with handle in the product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-observed employee hand washing-gloves in use for ready-to-eat food preparation/service-walk-in 43 -deli meats; cheeses; precooked chicken 37F-40F-containers labeled and dated-freezer at -7F-front reach-in at 40F -tuna salad mix 39F-top load make-up unit missing thermometer - food temperatures (deli meats; chicken; cheese) all 38F-41F-hot holding: -meat balls 156F-three-comp sink and wiping cloth sanitizer at 200 ppm quat-chemical test kits available*ensure all chemical; water etc. bottles are labeled with the contents to prevent misuse-restrooms stocked and clean-discussed employee health policies. Ensure employees with gastrointestinal symptoms (vomiting; fever; jaundice; and diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/8/2013 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Meat scale dirty with food stains clean on regular basis to prevent cross contamination. Clean by the end of 4/3/12.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed handles on toaster oven dirty with food debris. Clean on regular basis to prevent cross contamination issues. Correct by the end of 4/3/12. Observed phone dirty with food stains. Clean and sanitize on regular basis to prevent cross contamination. Correct by the end of 4/3/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler 40 f. All food products stored properly. Turkey 39 f; cheese 39 f. Walk in freezer 0 f. All food products frozen.Reach in cooler 38 f. Cheese 38 f; All food products labeled and dated.Sandwich cooler: Tomatoes 38 f; Turkey 38 f; Cheese 38 f; Ham 38 f. All serving utensils clean and stored properly.Hot holding: Meatballs 148 f. Utensils; cookware stored properly. Handsink stocked properly and accessible. 3 compartment sink operational - no leaks in plumbing. Sprayer in good condition.Prep sink operational - no leaks. Floors and counters clean.**Observed proper food prep and proper handwashing onsite.
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4/3/2012 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Above prep sink - dirty scrub brushes are stored above sink. Brushes are used to clean sink at night. Brushes have old food debris on them. All brushes should be stored below or in different location away from prep areas to prevent cross contamination issues. Correct by the end of 7/13/11.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed two food scoops in product (Chicken and steak). Must stored scoops handle up or in separate food container to prevent cross contamination.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator 40 f. Turkey 38 f; Cheese 38 f; Ham 38 f; Egg whites 38 f. All food products stored properly. All food products labeled and dated properly.Freezer 0 f. All food frozen. Sandwich make up area - ham 38 f; Sliced tomatoes 38 f; Cheese 38 f; Turkey 38 f. Roast beef 38 f.Reach in coolers @ 40 f. Pulled pork 38 f; Chicken 38 f.Drink cooler @ 40 f. All drink products have current dates. Prep areas clean.Soda area clean. All utensils; food containers stored properly and clean.Prep sink - ok.Handsinks stocked properly with soap and p-towels.3 compartment sink - ok - no leaks.Bag in the box area (Soda) - cleanObserved proper handwashing and proper food preparation onsite.Customer area clean and well maintained. Bathrooms clean.
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7/13/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Cold holding temps. recorded:Walk in reefer @ 40 F; walk in freezer @ -17 F;.reach in recorded @ 42 F; food temped between 37-40 F in reach in.Deli line: turkey @ 39.1 F; roast beef @ 38.2 F; chicken pieces @ 40-41 F; and ham @ 40 F.Hot holding temps. recorded:Beef meatballs @ 162 F; chicken breasts @ 174 F.No bare hand contact to food. Chemicals properly stored and labeled.Handsinks properly stocked.Notes:Reviewed with operator proper handwashing procedures. All staff to wash hands prior to putting on gloves.
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10/13/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in reefer observed @ 38 F. All violations corrected at time of reinspection thank you.
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9/16/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed walk in reefer with recorded temp of45 F. Foods temped with temps. between 41-43 F. A discussion with operator indicated unit has been out of temp. for a few days. Facility shall have 2 days to have unit repaired.
- [3] CFPM or person in charge present; certificates posted as required
Food protection manager must be employed as a full time employee and must be present during food handling operations or be able to be contacted via telephone communications. Current owner is certified as food protection manager and is not an active employee or on site on a regular basis. Discussed with person in charge to have another employee take CFPM course satisfy this requirement.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Facility shall store opened box of disposable cups off floor in back storage room.
- General Comments that relate to this Inspection
Notes:Chemicals properly stored. Quat sanitizer recorded @ 200 ppm. Handsinks properly stocked and observed good handwashing.Cold holding temps. recorded:Tuna @ 36 FCrab salad @ 36.6 FHam slices @ 41 Froast beef @ 42 FHot holding meatballs 165 FReviewed time/temp logs; all checked OK. Do report corrective action procedures on logs if cold holding equipment fails. Reviewed process with operator. Dumpster area clean.
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9/11/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Sandwich makeup unit@ 38 f. Genoa Salami 39 f; Chicken Breast 39 f; Ham 39 f; Pepperoni 39 f; Sliced tomatoes 39 f; Cheese 39 f.Walk in reefer @ 38 f; all food dated and labeled. Pepperoni 38 f; Genoa Salami 38 f; Chicken 38 f.Freezer @ 11 f. All food frozen.Dry storage; All food products stored correctly and area clean. All handsinks stocked w/ p-towels and soap and accessible.Dumpster area clean and enclosed.Items discussed w/ employees:Handwash policy and sick employee policy.Observed handwashing and changing of gloves.
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11/24/2008 | Routine Inspection 1st | 100 |
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