- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Glove use observed.-Temp log observed.-Date labeling observed.-Freezer -2F.-Walk-In 32F.-Three compartment sink ok.-Test stripes available.-Wiping cloth sanitizer bucket at 300 quat.-Bathrooms properly stocked.-Lights properly shielded.-All items stored at least 6" off the ground.-Reach-In 38F.-Reach-In 32F.-Hot holding-Meatball 175F.-Soup 180F.-Cold holding-Salmi 35F.-Peperonni 35F.-Tuna 34F.-Chicken 33F.-Roastbeef 35F.-Ham 34F.-Turkey 35F.
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4/28/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide an accurate stem thermometer that registers between 0 degrees and 220 degrees F. Currently utilizing an infra-red type thremometer that is not accurate for internal food temperatures.
- General Comments that relate to this Inspection
Freezer temperature @ -5 degrees F.Walk-in temperature @ 32 degrees F. Food Temps all below 40 degrees F.Temperature logs taken twice daily.Cold holding case: Tuna @ 39 degrees F.; Roase Beef @ 35 degrees F.Hot Holding: Meatballs @ 181 degrees F. discarded daily; not cooling.Quat sanitizer level at 200 ppm. Check sanitizer level often this is at the minimum level.All sproy bottles must be labeled with contents.
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5/2/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-proper hand washing observed-gloves worn for food handlingHot soup held @ 150FHot meatballs @ 175F+Sandwich make up display case @ 40F-ham @ 40F-tuna salad @ 39FTemp logs taken twice daily-Employees aware of proper temperaturesUtensils changed out with each shift-pizza cutter washed; rinsed and sanitized after each pizzaFacility cleanSanitizer bucket @ 200 ppm quatThree compartment sink @ 200ppm quatTest strips available-accessible to employees-employees trained in use and proper concentrationsWalk in reefer @ 40F-all thawing done under refrigeration-no raw product**Light bulb burned out inside walk in while on site. Operator will replace.Walk in freezer @ 0FPrep area clean*Garbage enclosure is shared. A little bit of debris (did not appear to be from Subway) was on ground. Operator will coordinate with property manager.Restrooms clean and stockedEmployees very knowledgeable about food safety
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1/29/2013 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature even if the unit has a digidtal or probe thermometer in the unit.
- General Comments that relate to this Inspection
All reach-in/walk-in fridge <=41FReach-in freezer <=32FTuna spread 40F; meatballs in red sauce 167FSanitizer in 3 compartment sink 200 ppm QuatHandsinks and restrooms clean and stocked Recommendation(s): test pre-mixed sanitizer in 3 compartment sink at least once a day to ensure dispenser is working correctly. Suggest utilizing sanitizer buckets for wipe down clothes as to not compromise the sanitizer solution in the 3 compartment sink.
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4/26/2012 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food (Tuna Fish mixture @ 48.6F) found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. **Note: Mix was immediately voluntarily discarded and replaced with fresh product.
- [1] Installed; maintained
290) Self-metering faucets in Men's and Women's Restrooms must provide a flow of water for a least 15 seconds without the need to reactivate the faucet.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in REfrig @35FWalk-in Frzr @-4FTemps noted: Roast Beef slices @36F; Roast Turkey slices @ 36F; Ham slices @35F; Fresh Tuna mix @35FAll Dry Goods stored 6" off floor3-comp sink used to clean utensils - tested - 200 ppm QuatCustomer restrooms clean and stocked
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4/11/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
-Facility clean and in good condition-All cold holding equipment equipped with functioning thermometers-Hand sinks all stocked and functional with cold and hot water under pressureOk to issue permit to operate
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11/1/2010 | Opening Inspection | 100 |
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