General Comments that relate to this Inspection Ok to issue permit to operate.Provide new thermometers inside the two sandwich prep tables.Replace the cutting board on prep table against the wall. Quat santizer from sanitizer dispenser at 3-compartment sink measured at about150 ppm. Per manufacture's chart; quat may range from 150 to 400 ppm and recommends 200 ppm. Adjust sanitizer to dispense at 200 ppm.Tighten the loose hand sink to wall and recaulk hand sink to wall.Walk-in cooler at 38 F. walk-in freezer at 0 F.Refrigerated prep tables at below 41 F.Noted all hand sinks stocked and functional.Risk category 2 assigned. Facility requires one Certified Food Protection Manager on staff full time. One CFPM is already on staff and certificate is posted. Facility is in compliance with this requirement.Facility has glove use policy in place to prevent bare hand contact with ready to eat foods. Employees trained to wash hands before putting gloves on to handle foods.
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