- General Comments that relate to this Inspection
Prep sink fixed and oeprational.Sponges no longer being used.New sanitizer strips purchased and stored in dry area.Soap dispenser for handsink behind sandwhich prep area installed.Reeta passed CFPM exam the first week of March; but the certificate is still in the mail. CFPM status was confirmed by ServSafe proctor Tony Pastini.
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3/10/2016 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM currently on staff. Chris Reynolds cannot be listed as the CFPM for this facility because he is not a full time employee at this location. New CFPM must be obtained within by 3/10/2016; must be a full-time employee. Left information with staff on how to obtain CFPM.***Gurdip stated that Devinder ("Reeta") is currently enrolled in the CFPM class.
- [1] Installed; maintained
Prep sink currently non-operational. In order to properly thaw and prep food; a prep sink must be operational. Fix by 3/10/2016.
- General Comments that relate to this Inspection
Floor sink under soda machine in prep area now clean. Floor and floor sink under customer soda machine cart not clean.**Purchase new sanitizer strips and keep them in a dry area.Observed sponges being used for cleaning dishes in three compartment sink. Discontinue use immediately to maintain sanitary conditions. **Switch to wiping cloths instead of sponges immediately as cloths can be sanitized.Hot and cold holding temps okay.**Must have soap holder installed by 3/10/2016. If soap holder is not installed; a pump bottle of soap that can stand freely must be placed next to sink to maintain clean conditions.
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2/19/2016 | Routine Reinspection 2nd | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM currently on staff. Chris Reynolds cannot be listed as the CFPM for this facility because he is not a full time employee at this location. New CFPM must be obtained within 30 days (by 3/10/2016)- must be a full-time employee. Left information with staff on how to obtain CFPM.
- [1] Installed; maintained
Floor sink under ice bin in sandwich prep area still dirty. Clean and maintain.Prep sink currently non-operational. In order to properly thaw and prep food; a prep sink must be operational. Fix by 3/10/2016.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Trash and dirt build-up under front soda dispenser cabinet not cleaned. Thoroughly clean area and maintain cleanliness.
- General Comments that relate to this Inspection
Observed improper thawing method- frozen food must be thawed under refridgeration; under cold running water; or as part of cooking process. Corrected on site. Sanitizer levels now okay.Hot holding temperatures now okay - meatballs at 150F.Change of ownership guidelines left with staff; facility has indicated that a change of ownership will occur in the next few months. Numerous items pointed out to staff that must be corrected prior to change of ownership including but not limited to: caulking; door sweep; cracked tiles; soap dispenser; and display area of certifications.
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2/10/2016 | Routine Reinspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No quat test strips available. Obtain and keep test strips available for monitoring of quat santizer for proper concentrations of 150 ppm to 400 ppm per manufacturer's chart. Keep chart posted.
- [1] Installed; maintained
Noted trash build up in floor sink under ice bin. Clean and keep floor sink clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and dirt build up under soda dispenser cabinet along wall behind cabinet. Clean and keep floor clean. Discard single service article packages and drink bottle on floor under cabinet.
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional.Sliced turkey 41 F; swiss cheese 37 F; roast beef 41 F; tuna salad 40 F; sliced tomatoes 37 F; shredded lettuce 38 F on refrigerated prep unit.Meat balls in tomatoe sauce at 120 F to 154 F in hot holding table. Meat balls in sauce are heated in microwave oven before placing in hot holding table. Ensure to heat meat balls to 135 F or bove throughout pan and stir pan frequently to hold at 135 F or above. Pan was removed for reheat at this time.Walk-in cooler at 37 F. Sliced tomatoes 39 F; chicken teriyaki 25 F in walk-in cooler.Walk-in freezer at 4 F.Glove use policy is in place to prevent bare hand contact to ready to eat foods and to wash hands before putting on gloves.Quat sanitizier checked at 150 ppm concentration in 3-compartment sink.Noted soap bag with pump set on counter next to hand sink. Operartor will install dipeneser on wall when obtained to keep soap in dispenser shortly.Facility has only one CFPM on staff; took certification course and exam in 2012.
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2/3/2016 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - TUNA 39F; TURKEY 36F; CHEESE 40F.GOOD HOT HOLDING TEMPS - SOUP 173F; MEATBALLS 147F.TEMPS ARE TAKEN 2 TIMES PER DAY AND DOCUMENTED ON LOGS.3-COMP SINK GOOD. QUAT SANITIZER GOOD AT 200PPM.NO EVIDENCE OF PEST ISSUES.NO EMPLOYEE HEALTH ISSUES.
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1/23/2015 | Routine Inspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
FOUND BAG OF FROZEN CHICKEN STRIPS THAWING IN PREP SINK IN COLANDER NOT UNDER COLD RUNNING WATER. WHEN THAWING POTENTIALLY HAZARDOUS FOODS MUST THAW EITHER UNDER REFRIGERATION; UNDER COLD RUNNING WATER OR DURING THE COOKING PROCESS TO REDUCE THE FOOD BEING IN THE TEMPERATURE DANGER ZONE AND POSSIBLY HAVING GROWTH OF BACTERIA. THIS WAS CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
DOOR GASKET IS BROKEN ON MIDDLE DOOR OF 3-DOOR REFRIGERATION UNIT. MUST REPLACE WITH A NEW DOOR GASKET TO ENSURE THAT DOOR PROPERLY SEALS TO ENSURE UNIT TEMPERATURES ARE MAINTAINED. THIS IS A REPEAT VIOLATION FROM 2013 ROUTINE INSPECTION. MUST BE REPAIRED IN 30 DAYS BY 2/17/14
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED IN REFRIGERATION AND FREEZER UNITS.ALL TEMPS TAKEN 2 TIMES PER DAY - REVIEWED TEMP LOGS AND THEY ARE IN GOOD ORDER AND APPEAR ACCURATE.GOOD COLD HOLDING TEMPS - TUNA 36F; ROAST BEEF 37F; CHICKEN BREAST 42F.GOOD HOT HOLDING TEMPS - MEATBALLS 147F; SOUP 156F.3-COMP SINK GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.RESTROOM CLEAN AND PROPERLY STOCKED.
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1/16/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
TORN DOOR GASKET TO MIDDLE DOOR OF 3-DOOR STAND UP REACH IN. REPLACE TORN GASKET TO ENSURE DOOR SEALS PROPERLY.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.3-COMP SINK SANITIZER GOOD AT 200PPM QUAT.ALL FOOD IS PROPERLY STORED.FREEZER AT 1F; REACHINS AT 35F AND 37F.FOOD ON FRONT LINE PROPERLY STORED AND TEMPS FROM 39F-41F.HOT HOLDING GOOD - SOUP 142-146; MEATBALLS 165FRESTROOM CLEAN AND PROPERLY STOCKED.CHEMICALS PROPERLY STORED.
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4/29/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize refrigeration units; handles; and gaskets as needed.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on front line with proper concentration of sanitizer for cleaning and sanitizing food contact surfaces. Observed sanitizer bucket in back area from the night before with <200ppm quatinary ammonia.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked ok; roast beef at 35F; turkey at 37F; ham at 37F; tomatoes at 39F.All refrigeration and freezer units holding within regulation.Handsinks checked stocked and functional; observed glove use and handwashing. (good; no bare hands with ready-to-eat foods)note:one gasket torn; please replace.****Please monitor standard operating procedures for re-heating and hot-holding even if product is commercially processed. Re-heating to 165F on all products will ensure another safety barrier even if product is commercially processed. (hold at 140F and above)
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7/23/2012 | Routine Inspection 1st | 98 |
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