- General Comments that relate to this Inspection
Quat sanitizer dispenser has been serviced. Sanitizer in 3-compartment sink checked at about 150 ppm concentration; santizier was set up few hours earlier and is due to be changed now; check sanitizer concentration with test strips on next batch. Sanitizer concentrations of 150 to 400 ppm are acceptable per manufacturer's specifications on label.
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2/6/2015 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
The items pending for correction from the reinspection conducted 1/26/2015 have now been corrected.Quats sanitizer was serviced but now it's dispensing at high concentrations; sanitizer being manually adjusted on each batch and tested with test strips to set between 200 and 400 ppm concentration. Parts are on order to set sanitizer at proper concentrations and will have installed soon. Sanitizer checked at 400 ppm at this time.Thermometer in walk-in cooler reading 32 F. Product temperatures checked at 39 F to 40 F.
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1/28/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Temperatures checked in walk-in cooler: sliced cheese 42 F; slidced pepperoni 43 F; tuna package4 F; tuna salad 53 F; prepared two hours ago. Ambient temperature of walk-in cooler at 46 F. Service cooler to keep product temperatures at 40 F or below.
- [1] Thermometers provided and conspicuous
Walk-in cooler not provided with thermometer. Provide thermometer.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice maker was serviced per staff. Observed same surfaces with mold build-up inside ice maker. Ensure to clean and sanitize interior thoroughly to rid of mold or scale build-up.
- [1] Installed; maintained
Noted water pooling on bottom shelf of soda cabinet. Fix leak in water line to keep cabinet interior dry.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Rear exterior door has not been fixed to eliminate gap that may allow for entry of mice. Facility received pest control service after the previous inspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Dirt and mice droppings stil observed under shelving racks and under CO2 tank in dry storage area and under soda counter. Wash floor in these areas for deep cleaning to rid of dirt and mice droppings.
- General Comments that relate to this Inspection
Quat santizer dispenser has not been serviced. Staff adding sanitizer manually on each batch. Quat sanitizer checked at 200 ppm concentration at this time. Have dispenser serviced to supply sanitizer at proper concentrations.Reinspection fees must be paid for next reinspection. Failutre to complete corrections by deadline will result in further ernforcement actions which may include permit suspension or revocation.
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1/26/2015 | Routine Reinspection 1st | 87 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quat sanitizer form automated dispenser at 3-compartment sink checked at 100 ppm concentration; must be between 200 and 400 ppm. Have sanitzer dispneser serviced. Add more sanitizer manually to sanitizer compartment of sink and measure to verify proper concentrations with test strips in the mean time.
- [2] No re-use of single service articles
Some mold bild-up noted inside top compartment of ice maker. Clean and sanitize ice maker; ensure to clean and sanitize on frequent scheduled basis to prevent mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean and keep dry shelf inside soda dispenser cabinet; some mice droppings observed on shelf. Fix leak to keep shelf dry.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Some mice droppings observed in soda dispenser cabinet and floor under cabinet and under shelving racks in dry storage area. Pest control service is provided per manager. Gaps noted on bottom of exterior rear door may be point of entry for mice. Make repairs to door and threshold to eliminate gaps.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of trash and debris under soda dispenser cabinet and under shelving racks in dry storage area. Remove boxes off supplies from floor in dry storage area. Some mice droppings observed in these areas.
- General Comments that relate to this Inspection
Sliced roast beef 42 F; ham 41 F; provolone cheese 39 F; chicken breast 40 F; tuna salad 42 F; sliced tomatoes 40 F; shredded lettuce 43 F on refrigerated prep table.Walk-in cooler at 39 F. Provolone cheese 42 F; ham 42 F; pepper jack cheese 39 F; shredded cheese 41 F; pepperoni 42 F in walk-in cooler. Clean evaporator grill and have walk-in cooler serviced to keep product temperatures at 40 F or below throughout cooler.Meat ball at 166 F in hot holding unit.
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1/21/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted onm 1/13/2014 have been corrected.Quats sanitizer checked at 400 ppm and temperature of sanitizer was about 75 F in 3-compartment sink.Temperaturs of food products in walk-in ncooler were at 39 F to 42 F. TCS food products have been moved to the colder areas of walk-in cooler.Ice maker interior was cleaned and sanitized; few small spots of mold still present; ice maker to be detail cleaned and sanitized in next day or two by staff person in charge of maintenance of ice makers.
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1/15/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of one 1/6 size pan full of tuna salad at 47 F in walk-in cooler; tuna salad prepared one day ago. One 1/6 size pan full of steak at 45 F in walk-in cooler prepared two days ago; these products were voluntarily discarded.Temperature of one 1/6/ size pan full of steak at 47 F in walk-in cooler prepared 3 hours ago; steak was divided into two pans and placed uncovered in coldest area of wallk-in cooler; ensure that temperature of steak drops to 40 F in one hour. TCS foods must be cooled to 40 F within 4 hours to prevent bacterial growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mold build-up noted inside of ice maker. Clean and sanitize ice maker more frequently to prevent mold build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt and trash build-up on floor under beverage counter. Clean floor underside of cabinet to back wall to keep clean.
- [5] Necessary toxic items properly stored; labeled; used
Quats sanitizer checked about 10 times stronger than required concentration. Sanitizer adjusted to 300 ppm while on site.Temperature of sanitizer was extremely hot. Ensure to check santizer with test strips to keep at proper concentrations at 200 to 400 ppm and temeperature of about 75 F per manufacturer's instructions.
- General Comments that relate to this Inspection
Product temperatures in prep unit: ham 39 F; chicken breast 40 F; sliced tomatoes 41 F; tuna salad 39 F; Meat ball at 171 F in hot holding table.Ham package 39 F; turkey package 40 F; sliced cheese 42 F in walk-in cooler.Noted all hand sinks stocked and functional.Good hand washing practices of employees observed.
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1/13/2014 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/29/12 have been corrected.Proper employee hand washing practices and glove use observed in place.Ice maker interior has been cleaned and santized and observed to be clean and free of mold.
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2/5/2013 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed employee taking gloves from box to put them on without washing hands after eating and using phone. Employee washed hands when requested. Observed proper hand washing practices and glove use of employees afterwards.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold build-up inside ice maker. Clean and sanitize ice maker interior more frequently to prevent mold build-up.
- General Comments that relate to this Inspection
Temperatures taken on cold holding unit: sliced ham 40 F; sliced roast beef 36 F; buffalo chicken strips 38 F; tuna salad 38 F. Meat balls in tomatoe sauce at 140 F to 157 F.Sliced ham package at 35 F and sliced cheese package at 35 F in walk-in cooler. 1/6 size pan of tuna salad at 48 F in walk-in cooler prepared this day. Do not seal pan with plastic to allow air transfer for faster cooling to 40 F or less. Products must cool within 4 hours to 40 F.Noted hand sinks in prep areas and restroom stocked and functional.Quats sanitizer in 3-compartment sink checked at about 200 ppm.Walk-in freezer at -5 F. All refrigerated units at below 40 F.
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1/29/2013 | Routine Inspection 1st | 93 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Two broken thermometers observed in refrigeration equipment. The glass indicator has fallen off the numerated backing (walk-in freezer); and the indicator liquid is split in the thermometer in the reach-in refrigeration unit (front area). Discard and replace.
- [1] Lighting provided as required; fixtures shielded
The overhead light is out over the vegetable preparation table leading to a dark work environment where vegetables are cut/sliced. Repair or replace
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:1) The paper towel dispenser at the back room hand sink works intermittently (the dispensing button is sticking) - Repair or replace.2) Replace the missing ceiling tile over the walk-in freezer unit in the back room to prevent insulation and other debris from falling onto food or food contact surfaces.3) All food product temperatures observed were at or near regulation (veg. noodle soup = 174F; meatballs 163F; grilled chicken 176F; tuna salad 40F; pre-cooked cube chicken 41F; ham 34F; sliced tomato 37F; walk-in refrigerator ambient 32F; walk-in freezer ambient 12F).4) Sanitizer levels observed at proper concentration (sink pre-mix tested 200ppm quat; wipe down bucket water tested 150ppm quat).5) All hand washing stations were stocked.6) All chemicals observed were properly stored and labeled.
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2/13/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Stir or rotate the items in the hot food wells (e.g. grilled chicken and meatballs) to ensure adequate hot hold temperatures are maintained throughout the product (observed and tested meatballs 127F top and 165F bottom; chicken 127F top and 150F bottom).- All cold holding temperatures were at or near regulation (ham 41f & 37f; cheese 37f & 42f; sliced tomatos 42f; shred lettuce 42f; honey mustard sauce 37f).- Ensure that sanitizer wipe down water is made prior to the start of shift.- Ensure accuracy on the temperature logs (e.g. proper date) to avoid confusion. - Although not required it would benifit the business to record product intake temperatures to show that proper intake and due diligence was done in the event of future complaints against the establishment.- Sanitizer levels were within regulation (300ppm quat in bucket water and in the sink) (200-400ppm per manufacturer's labeled instructions).- All hand sinks were stocked and operational and good employee handwashing along with glove use was observed at the time of inspection.- All chemicals were clearly labeled and stored properly.
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1/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted on the previous inspections (dated 8-9-19; 10-11-10) have been corrected.
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11/16/2010 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager certificate was not posted as required. Operator was unable to provide CFPM information. Must have a CFPM within 30 days (by 11-11-10). This is the 2nd notice of violation.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the makeup of sanitizer water. Provide. This is the 2nd notice of violation.
- General Comments that relate to this Inspection
NOTES:This is the 2nd notice of violations which continue to exist since the original inspection performed on 8-9-2010. Failure to correct the above listed violations may result in the issuance of a reinspection fee and/or the suspension of the Health Permit to Operate and the resulting closure of the business until such time as the violations have been corrected.
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10/11/2010 | Routine Reinspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Manager certificate was not posted as required. Manager unable to provide information. Must have posted/provide within 60 days (by 10-9-10).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the makeup of sanitizer water. Provide.
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7AM-9PM
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Meatballs in the steam table were not holding adequate temperature. Observed/tested 86-94F prepared at 7:30AM. There was no date or time stamp and no policy for discarding the product after a certain amount of time on the steam table. Employee will heat the food in the microwave prior to placing into the steam table. The product must be initially heated to 140F prior to placing in the steam table as the steam table is not designed to heat foods but only to hold already hot foods hot. Stir the product thoroughly occasionally while heating in the microwave as microwaves are notorius for uneven heating. Do not place product into the steam table until the 140F temperature or higher is achieved. Ensure that the steam table is able to hold the product at 140F or hotter during the course of the day.- Make up sanitizer bucket water and hold wipe down cloths in the water for use at the front counter and all other food preparation areas. This water should be made prior to the start of shift and maintained at proper concentration (200ppm for quatenary ammonia) throughout the day. Wipe down tables between customer use as well.- Temperatures observed of some food items during inspection are as follows: Chicken - 141F (in hot hold); walk-in 34F ambient; tuna 41F; roast beef 39F.- Tested sanitizer pre-mix at the 3-compartment sink. Observed 200ppm as required.
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8/9/2010 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of reinspection. Must provide within 30 days (by 8-22-09).
- General Comments that relate to this Inspection
Notes:FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE UNTIL SUCH TIME AS THE VIOLATION HAS BEEN CORRECTED. All other violations noted on the previous inspection dated 5-21-09 have been corrected.
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7/22/2009 | Opening Reinspection 1st | 97 |
- [5] Hands washed and cleaned; good hygienic practices
Observed an employee take off dirty gloves; take a drink and then put on a fresh pair of gloves without washing hands. Hands must be washed when changing gloves or when there is any change in duty or when handling raw product to ready to eat product. (Corrected On-Site).
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. CFPM's may not be assigned to multiple permits. Must have a minimum of one per permit. 60 days to obtain (by 7-21-09)
- [1] Installed; maintained
There is a leak at the drain line from the single compartment food preparation sink and from the drain line from the 3-compartment utensil washing sink. Repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a single Vinyl Composition Tile damaged on the floor by the back room hand washing sink. Repair or replace
- General Comments that relate to this Inspection
NOTES:Please ensure that hot held product is held at a minimum of 140F. The product must be cooked/heated in the microwave or oven prior to placing in the hot holding unit. Grilled chicken made ~30 minutes prior at 120-135F. Meatballs made ~30 minutes prior at 125-135F. (Hot holding unit turned up to maintain 140F). Tuna salad = 41F.OK TO ISSUE PERMIT TO OPERATE WITH CONDITIONS LISTEDThis is a Change of Ownership inspection performed in conjunction with a Routine scored annual inspection.
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5/21/2009 | Opening Inspection | 90 |
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