Quiznos Northtown, 2905 Northtowne Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
-Observed small containers without handles being used as scoops and stored inside food product that could allow cross contamination of food. Ensure scoops are stored with handles out of the product and proper scoops are used. Corrected during inspection.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed cutting boards on left and right make up units with deep grooves and staining. Ensure food contact surfaces are smooth; durable and easily cleanable to prevent cross contamination. Per operator the facility will correct the violation within 7 days; 03/26/15.
- [1] Installed; maintained
-Observed floor sink below pepsi machine with black mold like substance. Ensure floor sinks are cleaned on a routine basis to prevent contamination. Corrected during inspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Observed the floors and the toilet of the mens restroom dirty. Ensure restrooms are cleaned on a routine basis. Corrected during inspection.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees ill with gastrointestinal symptoms (ie: vomiting; diarrhea; jaundice) stay out at least 48 hours after symptoms have stopped. Observed some employees washing hands; but discussed proper handwashing amongst all employees.-Make up unit on the right - Tomatoes 40F; Turkey 40F; Meatballs 40.-Make up unit on the left - Lettuce 44-45F; Tomatoes 40; Chicken 40; Lobster 42-43F. Operator turned the unit temperature down. Monitor unit to ensure all products are held at 40F or below.-Hot holding soup 150F.-Walk in cooler - Tomatoes 35F; Turkey/Ham 34F.-Walk in freezer -2F. All food frozen.-3 compartment sink set up good. 400ppm Quat.-Sani buckets good 400ppm Quat.-Handsinks and restrooms properly stocked.-Knives; slicer and prep tables clean.-Discussed routine cleaning and sanitizing of slicer.*Operator needs to ensure ice machine is getting cleaned and sanitized on a routine basis. Operator said the maintenance person cleans the ice machine when they are at the facility for other maintenance items.
|
3/19/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Recaulk 3 comp sink2. Provide thermometer in walk-in freezer3. Provide thermometers in front prep units4. Ensure product under utensil cabinet is stored off floor5. Provide a Certified Food Protection Manager*Discussed importance of handwashing*Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
|
10/24/2014 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Required correction have been made.
|
10/9/2014 | Opening Reinspection 1st | 100 |
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