Subway #50582, 1655 N Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Food service containers stored on floor in back room by door. All food containers must be stored 6 " off ground
- [3] CFPM or person in charge present; certificates posted as required
Facility has not had CFPM since January 2015. Must obtain CFPM within 30 days. Failure to comply could lead to suspension of your Permit to Operate. (6/29/15)
- General Comments that relate to this Inspection
Freezer clean and operatioal. All items frozenWalk in unit gooed. 38 F meatballs 41 F Meats at 39 FReach in unit good 42 F meatballs/cheese 41 FHot holding good Meatballs 175 F Soup 164 bFLine cold holding good Pepperoni 42 F Salami 40 F Tuna 36 F Cheese 40 F Tomatoes 39 FHandsinks stocked and availableRestrooms good3 compartment sink and sanitizer buckets available (200 quat)Test strips availableFacility has intermitent ant problem. Currenty using home product. Does not specifically state for use in food facilities. Facility must use product that specifically states "For use in food facility"|0|2205|2016-03-29
|
5/28/2015 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed non food contact surfaces under prep table dirty. All non food contact surfaces of equipment must be clean to prevent cross contamination of equipment stored on this surface. Corrected on site during inspection.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. *Need covered trash container for sanitary napkin disposal. Facility very clean and well kept. Walk in freezer @ 2F. *Ice build up has been addressed per operator; part is on order. Walk in fridge @ 39F. Buffalo chicken; tuna and marinara sauce @ 38F. Front line Unit #1 @ 40F. Eggs @ 42F. Front line Unit #2 @ 39F. Turkey @ 41F. Salami @ 41F; chicken @ 42F. Hot holding good. Meatballs @ 152F; soup @ 172F. Reach in under microwave @ 40F. Chicken @ 39F; numerous cheeses @ 41F. Dining room reach in @ 40F. Three compartment sink set up and in use. Sanitizer level @ 200ppm. Discussed ensuring sanitizer is always at a minimum of 200ppm with operator. Sanitizer buckets in place and @ 200ppm quat. Observed good handwashing by employees. Good food storage throughout facility.Trash area in good condition.
|
5/19/2014 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food manager. Facility must have a minimum of one full time Washoe County Certified Food manager on staff at all times with certificate posted.
- General Comments that relate to this Inspection
Facility very cleanStaff very knowledgeable about food safety procedures and proactive even when busyTemperatures good-RB @ 40F-turkey @ 40FHot holding ok-meatballs @ 155F-soup @ 150FWalk in @ 40F-pastrami @ 40F-no raw product-thawing done under refrigerationTemperatures taken twice daily and loggedThree compartment sink @ 200ppm quatSanitizer bucket @ 200ppm quatTest strips on siteFood product stored off floorGarbage enclosure clean
|
2/27/2013 | Routine Inspection 1st | 97 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Sanitizer in 3-compatement sink 150ppm Quat and the water was turbid. Need to maintain sanitizer level at or above 200ppm and change water as needed. Note: There is a sign in the kitchen with the Subway emblem that says the sanitizer may be between 150-400ppm Quat. Ensure all local regulations are followed when applying corporate or franchise requirements. – Corrected on site Handwashes clean and stockedObserved good handwashing during the inspectionReach-in/Walk-in fridge <40F Walk in freezer <0FDry storage - goodAll items are labeled and datedBathrooms clean and stockedGeneral cleanliness - goodHot holding:Meat balls in red sauce 137-168FNoodle soup 164FFloor; walls and shelves are clean Cold holding on deli table:Chopped; cooked chicken 42FSliced tomatoes 41FGround beef 41FReviewed employee exclusion policy and what symptoms to look for in ill employeesRecommendation: Stir the meatballs in red suace more often to evenly distribute heat and maintain >= 140F
|
2/3/2012 | Routine Inspection 1st | 96 |
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