- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - A new shelf has been installed inside cabinets to raise items off floor. - Scoops and spoons are being stored properly with handles up. - Make up unit is holding @ 40F and all product temped @ 40F. - Prep sink has also been reattached to wall.Note: Gaskets on make up units are starting break and collect food debris. These gaskets should be replaced.
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1/27/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed makeup unit next to cash register holding at an internal temp of 26F. Food on top left (tuna salad and peppercionis) at 39F and 41F. Food on top right side temped anywhere from 45F -55F. These items are located very close to sandwhich oven and were all placed inside double containers because; according to staff; they often freeze up. Staff removed double pans from product during inspection and staff checked temp onions and they were 40F by end of inspection. The unit needs to be serviced to properly maintain temperatures throughout unit.
- [1] In-use food; ice dispensing utensils properly stored
Observed various scoops and spoons with handles lying in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Storage; handling of clean equipment / utensils
Observed numerous food storage items being stored on the floor inside cabinets under back countertop. All items used to store food should be stoerd 6 inches off the floor and in an organized manner.
- General Comments that relate to this Inspection
Hand sinks clean and stocked.Walk in freezer at 0F.Walk in cooler at 40F. Roast Beef 43F; Tuna Salad 39F; Pepperoni 40F.Right make up unit 31F. Ham 40F; Bacon 40F; Mushrooms 38F.Soup 160F. Chili 154F Sani bucket set up with 300 ppm Quat.3 compartment sink sanitizer good - 300 ppm Quat.Thoroughly discussed proper handwashing procedures with operator. Ensure all employees wash hands after using restroom; eating and prior to starting their shift. Facility utilizes gloves for all ready to eat food; but employees must wash hands regularly to prevent cross contamination and food borne illness. Orkin is Pest Control Operator.*Reattach prep sink next to bread to the wall and caulk where sink meets wall.
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1/16/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Facility is very clean. *Floor under soda machine could use some attention. Good food storage throughout facility with all food 6" off floor. Make up unit #1 @ 20F. Chicken in bottom @ 41F; Ham @ 37F. Chicken in top @ 41F; Cheese @ 42F. Make up unit #2 @ 22F. Lobster in top @ 41F; cheese @ 36F. Hot holding good. Marinara @ 175F. Both soups @ 171F. Sanitizer buckets in use with quat @ 200ppm. Walk in fridge @ 40F. Pepperoni & Salami @ 43F. Lobster @ 41F. Walk in freezer @ 0F. Slicer clean. Discussed cleaning procedure. Cleaned and sanitized after each type of food. Has Orkin as Pest Control Operator.Restrooms operated by Harrah's.
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5/19/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanHand sinks stockedSlicer cleanMake up units @ 39F; 39F-Thermometers in place-Roast beef @ 38-Ham @ 40FSingle service items stored correctly*Discussed making sure that utensils all point the same way; no consumer accessHot holding okWalk in @ 40F-capicola @ 39F-cooled sauteed onions and mushrooms @ 39F; 39F-no raw product*Discussed cooling of onions and mushrooms. The amount is very small and ice baths are used. Procedure appears to be good.Thawing done under refrigerationFreezer okAll food product stored off floorOrkin is Pest Control Operator-reports reviewed; no issues observedThree compartment sink measured out @ 200ppm quat
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1/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL FOODS HELD AT CORRECT TEMPERATURES - SLICED TURKEY 38F; SLICED TOMATOES 38F; SLICED PRIME RIB AT 41F; BROCCOLI CHEESE 140F; CHICKEN NOODLE 157F; COOKED CHICKEN AT 145F.HANDSINK AVAILABLE AND PROPERLY STOCKED.GLOVES AVAILABLE FOR MAKING SANDWICHES.ALL FOOD PROPERLY STORED AND DATE MARKED.SANITIZER GOOD AT 200PPM QUAT.
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1/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - 40F-42F.GOOD HOT HOLDING TEMPS - SOUP 155F.PROPER FOOD STORAGE.GOOD SANITIZER LEVEL IN 3-COMP SINK AND SANITIZER BUCKETS; 200 PPM QUAT.
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4/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below were observed at time of inspection:1) All storage good; tight2) All handsinks stocked and hot/cold water3) Test strips and thermometers present4) Walkin refer outside 40 inside 32 degree F all product stored properly and dated.5) Freezer all product frozen 5 degree F properly stored.6) West Prep Top: tomato; cheeze; roast beef; onion; turkey all 38 - 41 degree F Bottom: 30 degree F; all product below 40 degree and in food grade containers.7) Hot Holding: All sauces at 145-155 degree F8) East Prep: Top: Cheese; tomato; onion; pepper; olive 34-38 degree F Bottom: Under 30 degree F all product below 40 degree F and in food grade containers.9) Clean10) Sick policy in place if aren't feeling well fill out a form with symptoms; if manager thinks are worse they cannot return without doctors note.11) Glove use
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9/17/2010 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed several rags on the counter; all rags used for wiping food contact surfaces shall be kept in sanitizer solution to avoid microbial growth.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
All employee articles shall be kept away from the handsink area. Handsink areas must be completely clear to encourage good and frequent handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 37 degrees; roast beef at 37 degrees; and tuna at 36 degrees.Hot-holding checked good; broccoli cheese soup at 158 degrees; chicken noodle at 154 degrees.Walk-in freezer checked at -10 degrees and walk-in refrigeration checked at 33 degrees; please clean and sanitize both fan guards.Employees observed wearing gloves on the food preparation line; handwashing checked ok. Handsinks stocked with sanitary towels and soap.Three-compartment sanitization checked at 200-300ppm quatinary ammonia.Please post Certified Food Protection Manager Certificates in public view; Sukhdeep Kaur has recently completely ServSafe recertification.
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11/20/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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8/19/2008 | Routine Inspection 1st | 100 |
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