- [1] Non-food contact surfaces of equipment and utensils clean
- Observed the shelf/tray under the make up unit dirty. Ensure surfaces are cleaned and sanitized frequently to prevent food contamination. Clean make up unit tray by end of day 03/16/15.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Restroom did not have a covered waste receptacle. Ensure restroom has a covered waste receptacle to dispose of sanitary napkins within 7 days 03/23/15.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing and employee sick policy.-Make up unit temperatures good. Lettuce 40F; Tomatoe 40F; Turkey 40F; Ham 39F; Tuna Salad 39F; Cheese 42F. Hot holding meatballs 141F.-Walk in cooler at 37F. Roast beef at 40F. Cheese at 37F. Good storage and labeling.-Walk in freezer at 5F. All food frozen and stored correctly. -Handsinks clean and properly stocked.-Restrooms clean and properly stocked.-Outside garbage stored properly.-Cutting boards clean.-Observed good hand washing.-Sanitizer in 3 compartment sink 200ppm Quat.*Discussed 3 compartment sink set up. Facility is using the middle compartment to rinse dishes before washing them and sanitizing. Ensure middle compartment is used to rinse off soapy water before sanitizing dishes. If facility wants to use the middle compartment to rinse dishes before washing; ensure the middle compartment is cleaned and sanitized before using it to rinse soapy water from dishes.
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3/16/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:-Cooler has been repaired. Digital thermometer reading @ 43 f after lunch; however product temped @ 41 f. Continue to monitor this and all coolers to ensure that coolers maintain product at 40 f or below at all times.
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2/28/2014 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Refer unit holding at 54 f. Refer repairman on site. Per repairman; condenser has been cleaned; but exact cause of problem is still unkonwn. Per repairman; parts may be required. Continue to work to repair unit and ensure that it maintains 40 f or below. Continue to utilize 4 hour time frame for potentailly hazardous foods. Continue to stage small amounts to increase product turnover.
- General Comments that relate to this Inspection
Notes:-Restroom handsink has been recaulked and leak at handsink has been repaired.
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2/19/2014 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed items in line prep cooler (register side) out of required temperature guidelines. Observed crab at 52 f; pastrami 54 f; and chicken 54 f. Thermometer on unit registered 60 f. Ensure refers are able to maintain food at 40 f or below. Above items along with shredded lettuce; spinach leaves; and sliced tomatoes voluntarily discarded. Other items not potentially hazardous. Until unit is repaired; discussed how to set up system to discard potentially hazardous products after 4 hours. Facility staging small amounts and using stickers to identify when to pull and discard product. Some product also being held in walk-in cooler in interim. Recommend taking and recording temperatures frequently in order to monitor temperatures.
- [1] Installed; maintained
Observed small leak at back handsink causing a build up of mold like material. Repair leak. Observed handsink in restroom in need of recaulking to wall. Recaulk to ensure smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Observed employees washing hands between changes in activities and and glove changes - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Line prep unit containing meats at 37 f-chicken breast 36 f-salami 38 f-turkey 36 fWalk-in cooler at 41 f-cheese 35 f-ham 37 f-chicken 40 fWalk-in freezer at 8 fHot holding temps good-soup 155 f-meatballs 160 fSanitizer in three compartment sink at 200 ppm quatSanitizer in sanitizer bucket at 200 ppm quatTest strips on siteFacility overall clean and well keptRecommendations:Provide designated storage area for employee drinks and personal items. Ensure these items are stored away from customer foods; prep areas; cups; straws; etc.
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2/13/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Employee handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units on line at 34 f and 38 f-salami 37 f-chicken 35 f-ham 35 fWalk-in cooler at 39 f-salami 37 f-ham 39 f-turkey 40 fMeatballs hot holding at 147 f. Ensure to stir often.Quat sanitizer in three compartment sink at 300 ppm. Test strips on site. Ensure sanitizer buckets are set up on line as well.Facility overall clean and well keptFacility had a potable water line break earlier in the day. Store was without water and closed until water was restored. No problems with water supply noted.
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4/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ice machine's interior has been cleeaned and sanitized and is now free of mold.Floor sinks have been cleaned.CFPM Compliance deadline of 7/2/2012 issued on the porevious routine inspection conducted on 5/2/2012. CFPM must complete and obtain WCHD's certificate by day of deadline.Follow-up on this requirment to be conducted bon this date.
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5/7/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Per current store manager; the Certified Food Protection Manager from last year's inspection is no longer at this establishment as of yesterday; CFPM was assigned to work at other establishment of same owner. Certificate still posted here. Keep certificate posteed in establishment where CFPM is currently working.Per WCHD's regulations; when a CFPM leaves the establishment; there must be a new CFPM within 60 days therefor employed there on full time basis; therefore no points demerit occurred this day as establishment will be in compliance until 7/2/2012; which is the deadline to obtain a new CFPM.Store manager is already scheduled to start a certification class this Friday. Follow-up on this requirement to be conducted by deadline issued above.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted large amounts of mold build-up inside ice maker above soda dispenser. Clean and sanitrize ice maker to rid of mold and clean and sanitize on frequent scheduled basis to prevent mold from growing inside.
- [1] Installed; maintained
Noted dirty standing water and slime build-up in floor sink inside soda dispenser's cabinet. Packages of single service articles ob served stored around and over floor sink. Keep all these items stored away from floor sink to prevent potential contamination of these items.Floor sink under prep table noted to be dirty.Celan floor sinks more frequently to keep them clean and free of standing water.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep unit: sliced tomatoes 37 F; chicken strips 45 F; these were prepared few minutes before; sliced ham roll 39 F; tuna salad 36 F; sliced pepperoni 38 F; teriyaki chicken 37 F to 40 F; shaved beef steak tray 40 F; sliced cheese 40 F.Temperatures in hot holding unit: grilled chicken breast 178 F; meat ball in tomatoe sauce 160 F.Walk-in cooler at 35 F. Walk-in freezer at 0 F.Noted hand sinks in front and back prep areas and in restroom stocked and functional.Quats sanitizer tested slightly below 200 ppm concentration in 3-compartment sink. Ensure that automated sanitizer dispenser is set at 200 ppm concentration.
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5/2/2012 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold forming inside ice machine on top of soda dispenser. Clean and sanitize ice machine frequently to keep it free of mold. Correction to be made within 2 days per staff
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted lots of boxes from this establishment strewn on dumpster enclosure floor. Dumpster is used by other tenants in strip mall.Boxes must be broken down and placed inside dumpstrer daily.Correction to be made today per staff.
- General Comments that relate to this Inspection
Product temperatures taken on refrigerated prep unit: tuna salad 39 F; roast beef 39 F; ham 39 F; sliced white american cheese 41 F; salami 42 F; pepperoni 42 F. Walk-in cooler at 35 F. teriyaki chicken 41 F; small pan of chicken breast strips 44 F; buffalo chicken 44 F in walk-in cooler. bag of chciken strips at 60 F; per staff bag was left ouside for one half hour and then placed back in walk-in cooler. Product temperatures must be kept at 40 F or below. Foods may not be at temperatures above 40 F more than 4 hours. Noted hand sinks in prep areas and in restroom stocked and functional.Quats sanitizer tested at 300 ppm concentration in 3-compartment sink.
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5/10/2011 | Routine Inspection 1st | 97 |
- [5] Hands washed and cleaned; good hygienic practices
Noted two employees coming on shift and not washing hands; One of the employees observed putting gloves on without washing hands and then preparing foods. Employees must observe proper hand washing practices. Manager advised employees of proper hand wash practices at this time and employee who was preparing foods washed hands. Manager said he will review hand wash practices with all employees.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Quats sanitizer did not register required concentration in 3-compartment sink; Sanitizing solution changed and set up at 200 ppm quats concentration at this time.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Some trash noted on dumpster enclosure floor behind dumpster. Dumpster enclosure to be cleaned on this day per manager.
- General Comments that relate to this Inspection
Product temperatures checked on sandwich prep unit: tunal salad 37 F; sliced ham 39 F.swiss cheese 42 F; chicken 44 F. Keep temperatures at 40 F or below.Chicken breast 161; meat ball 151 in warmer unit.Walk-in cooler at 38 F. Walk-in freezer at 0 F.Noted hand sinks in prep area and in restroom stocked and functional.
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6/14/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 11/3/2009 have been corrected.CFPM Michael W. Jordan #M10008 exp 12/15/2014CFPM certificate found posted as required.
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1/12/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager currently on staff. Deadline for CFPM compliance is past due.Store manager to sign up for certification class shortly. Must have certification class completed by 12/2/2009
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Two employees' drink cups found on wall shelf above food prep table. Keep cups store below food prep surfaces to prevent potential spillage on prep surfaces or food products. Cups were not covered. keep cups covered with lid. Employee's sweater noted placed on shelf above prep table; keep employees items stored in designated areas away from food prep equipment.
- General Comments that relate to this Inspection
Product temperatures taken on prep line: ham 36 F; salami 35 F; rtoast beef 39 F; tuna salad 39 F. chicken breast 143 F to 147 F; meat balls 136 F; keep at 140 F or above.Walk-in cooler at 38 F. Product temperatures takken in walk-in cooler: turkey package at 35 F; chicken breast at 39 F; buffalo chicken at 31 F.All hand sinks found stocked and operational.Keep sprayt bottle of degreaser labeled as to contents; do not leave spray bottles of chemicals hanging on dry storage rack with packaged food products.
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11/3/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Items noted on the previous inspection have been corrected.Ok to issue permit to operate.Walk-in cooler currently at 41 F; adjust to below 40 F prior to stocking food products.Soda carbonator equipped with integral ASSE 1022 backflow preventer bearing ID tag.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensilks prior to start of food prep activities.Risk category 2 assigned. Must have minimum of one Certified Food Protection Manager on staff full time by 10/2/2009Plans to open on 8/5/2009
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8/3/2009 | Opening Inspection | 100 |
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