- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer is missing in reach-in refer unit under microwave. Maintain a thermometer in refer units at all times to ensure that proper temperatures are maintained. Correct by due date below.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and available; observed use between tasks -gloves also available for use; observed proper changing and useQuat sanitizer in 3-comp measured @ 200ppm; test strips availableWalk-in refer @ 41; all product at proper temp; labeled; covered; and properly storedWalk-in freezer @ -2; all product frozen solid and properly storedAll product on prep line under 40; prep knives maintained in ice bucketHot held meatballs and soup 160+Moved bag of onions stored next to chemicals; ensure that chemicals are stored below and away from food product at all timesEmployee is working alone; but practicing good hygenic procedures and the kitchen/prep area is well maintained
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2/5/2015 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer in the 3-comp sink and a sanitizer bucket were found at ineffective levels. Quat sanitizer must be maintained between 200-400ppm to provide proper sanitization. A new sanitization solution (400ppm) was prepared at this time. Test strips are available and a discussion was held with the operator concerning the importance of sanitization. Instructed the operator to develop a routine of verifying proper levels during initial prep and follow-up checks every 2-3 hours.
- General Comments that relate to this Inspection
-All temped veggies; meats; and cheese on the prep line 37-40-All temped product in the prep line refer unit under 40; thermometer available-Hot held meatballs and chicken at 172; soup 145-Walk-in refer unit at 41; all temped product under 40-All food product properly stored and labeld with prep date-Facility has no raw product; but operator was informed that it is a best practice to store veggies above meat product-All handsinks properly stocked; handwashing observed-Gloves used during sandwich prep-Facility is clean; restrooms ok
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3/3/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-pastrami 37 f-monterrey jack 39 f-crab 39 fTemperatures on prep line checked fine-turkey 38 f-chicken 41 f-pepperjack 40 fHot holding temps good-chicken breast 145 f-meatballs 141 fTemperature logs taken twice daily; Logs reviewed and appeared complete and accurate.Three compartment sink not set up at time of inspection. Discussed wash; rinse; sanitize procedures - goodQuat test strips on siteFacility clean and well kept**Adjust self metering faucet in women's restroom so that it stays on for at least 15 seconds.***Yogita Sharma has completed her CFPM course and is awaiting her certificate. Upon receipt of certificate; apply for WCHD Certifcation ASAP.
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12/2/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ice machine has been cleaned and sanitize. Clean and sainitize ice machine on more frequent basis from now on to prevent mold build-up in future.Product temperatures taken in refrigerated prep unit: sliced ham 38 F; sliced roast beef 39 F; grilled chicken breast strips 42 F; buffalo chicken breast strips 42 F.
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6/11/2012 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold build-up on surfaces inside ice machine.Clean and sanitize icemachine to rid of mold. Clean and sanitize on more frequent scheduled basis to prevent mold growth.
- General Comments that relate to this Inspection
Product temperatures taken on refrigerated prep unit: tuna salad 40 F; sliced roast beef 42 F; chicken breast strips 42 F; sliced salami 41 F; sliced pepper jack cheese 41 F.Chicken breast 140 F; meat balls in tomato sauce 140 F to 146 F in hot holding table.Walk-in cooler at 39 F. sliced ham package 39 F; meat ball package 39 F; chicken breast strips 38 F; barbecued chicken 38 F; buffalo chicken strips 40 F in walk-in cooler.Dates on food products checked were current.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices of employee.Noted common dumpster enclosure for strip mall in clean condition.
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6/5/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previuos routine inspection conducted on 2/22/2011 have beem corrected.Ensure that dumpster enclosure is kept clean by all tenants from now on.
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3/7/2011 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats sanitizer checked at less than 200 ppm. Sanitizing solution was to be changed prior to next use. No test strips available at this timeat. Quats test strips to be acquired by tomorrow. Ensure to keep test strips available to monitor sanitizer for proper concentration.
- [1] Installed; maintained
Drain pipes for soda dispenser and ice maker not provided with air gaps. Cut pipes one inch above top of floor sink to provide required air gap.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Garbage bags noted on floor and on top of grease bin in dumpster enclosure. Dumpster enclosure serves all other establishments of strip mall. All faciiities must ensure to keep enclosure clean and all to keep all garbage bags inside of dumster. Addtional garbage pick up days per week may be needed inn order to keep all garbage generated inside dumpster. Dumpster and grabage issue to be addressed to other establishments today.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep unti: chicken breast strips 33 F; sliced american cheese 32 F; roast beet 34 F; buffalo chicken strips 37 F; tuna salad 47 F; keep at 40 F or below. Temepratures in hot holding unit: Chicken breast 147 F; meat ball 142 F.Walk-in cooler at 37 F. Pacckage of sliced ham 39 F; package of sliced turkey 37 F; package of turkey breast strips 38 F in walk-in cooler.Walk-in freezer at -5 F.Noted hand sinks in prep areas and restrooms stocked and functional
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2/22/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
OK to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activites.Plans to open on 11/19/2010.Walk-in cooler at 38 F. walk-in freezer at 5 F.Refrigerated sandwich prep units at 33 F and 36 F.The following are to be corrected prior to opening:1) Stock paper towel dispensers with paper towels at all hand sinks. 2) Caulk hand sink and work tables to adjoining walls.3) install sping loaded hinges on restroom doors as door must be self-closing. 4) cut hole on bottom of soda dispenser cabinet to route drain pipes to floor sink below. Drain linbes must be provided with one-inch air gap. Risk category 2 assigned. This facility must have at least one Certified Food Protection Manager on staff who has completed an approved certification class and received the WCHD's CFPM certificate.
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11/16/2010 | Opening Inspection | 100 |
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