- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you;Andre Jones; a food handler employee is taking food safety course online through ServSafe and will take examination for the first time on September 21; 2015 and will be assigned to this facility as a full time 30 hour employee. The following cold holding temps. were recorded at makeup line:Tuna @ 30.8 F; Chicken breasts @ 35.6 F; terayaki chicken @ 38.3 F; shredded cheese @ 32.5 F; turkey slices @ 37.8 F; ham @ 38.3 F and roast beef @ 31.2 F. Do continue to monitor cold holding temps. of deli meats and cheeses and keep lid down to makeup line when not in use. Thermometers present in all cold holding units and cold holding within regulations. 2nd makeup line temps. recorded:Shredded lettuce @ 41.8 F; sliced tomatoesa @ 42.7 F and cheese slices at 34.2 F. Reviewed with operators proper cold holding temperatures inside all cold holding units. Cold holding refrigerator units should read ambient air temperature around 38-40 F for food to cold hold at 41 F or lower.
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9/15/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.The following improper cold holding temps. were noted on the makeup line:1) Chicken breast @ 45.9 F; chicken teriyaki @ 45.9; Pepper jacK @ 47.5 F; combo cut deli meat @ 44.7 F; spinich @ 45.0 F and blended cheese @ 44.3 F. Person in charge was unable to verify time the food was out of temperture. A review of the temperature logs were incomplete for today's business day and last recorded temp log dated 09/08/15 on site.* All food voluntarily discarded.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.The makeup line has food on far left end with elevated cold hold temperatures (above 41 F). Adjust thermostat and monitor food temperatures on line to ensure food is cold holding at 41 F or lower. Do not use unit if food cannot be maintained at 41 F or lower. Facility shall monitor food temperatures at least once every 3 hours and corrective action taken.
- [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.Facility shall provide a cold holding thermometer for 2 door reach in unit. The digital thermometer inside unit is inaccurate and is meant for probing food and recording food temperatures of food that is probed. Deli meat inside units temped between 41.6- 41.8 F with health inspector's thermocouple.
- [1] Wiping clothes: clean; use restricted
Facility shall acquire wiping cloths to sanitize food contact surfaces such as makeup table and cutting boards.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Observed no liquid handsoap in women's restroom.* Corrected on site.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed light in walk in refrigerator not shielded.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed spray bottle not labeled to its chemical contents. * This is a repeat violation from 2014.** Reviewed with PIC person in charge to label all chemicals when moved from its original stock bottle to a spray bottle.*** Corrected on site.
- General Comments that relate to this Inspection
This facility has only one Certified Food Protection Manager who is also owner of the deli. No other employee is food safety certified or is planning to take certification course or exam. The regulations governing food establishments REQUIRE that a food protection manager be on site at this health permitted facility for at least 30 hours. Health inspector recommends that Owner has a food protection manager on site who will directly oversee the safe food handling operations and training of food handlers. The health authority may request records confirming that Jessica E Creek is on site for at least 30 hours weekly.Walk in refrigerator noted at 38 F. Roast beef temped at 40.5 inside unit. East side makeup unit temps. recorded: shredded lettuce @ 41.2 and tuna salad 41.8 F and turkey @ 38.2 F.Hot holding temps. recorded:Marinara sauce @ 181 F adn chicken noodle soup @ 171 F. Facilty uses gloves when preparing sandwiches. No bare hand contact to ready to eat foods.A reinspection is required. Discontinue storing personal food on shelf with food that is used in the operations of the business. Designate a separate container; table; bin or spot in facility to store employee personal food. Do not store on food preparation surfaces or on food storage surfaces.
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9/10/2015 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you;Quat sanitizer dispensing at 400 ppm. Quat sanitizer at 3rd compartment of 3 compartment sink recorded at 200 ppm.Bathrooms observed clean and stocked.Chemicals properly stored and spray bottles properly labeled.No open personal drink containers observed.
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10/30/2014 | Routine Reinspection 1st | 100 |
- [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. Person in charge stated that sanitizing machine is not working properly. Observed no recordable Quat sanitizer at 3 rd compartment of 3 compartment sink. * Please have this repaired immediately. This facility must be able to wash; rinse and properly sanitize food service equipment at Quat levels between 200-400 ppm. Do monitor for proper levels by using Quat test kit.Person in charge will use Quat directly from container and pour adequate Quat into 3 rd compartment and test for proper concentration to be betweeen 200-400 ppm. Do test Quat sanitizer at bucket on a regular basis to verify proper Quat concentrations.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed green plastic trays stored in only handsink in back kitchen. Sign posted over handsink states "handwashing only" - No prep; no dishes. Discontinue using handsink to store clean equipment.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Repair non-working toilet in women's restroom. Restroom was observed out of service at time of inspection. Do clean the fecal matter off walls in men's restroom and line the trash receptacle with plastic.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed spray bottle of unknown contents. All chemicals including water must be labeled to prevent misuse. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.All employee personal drinks shall be stored covered with a lid and a straw provided.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Marinara meatballs @ 168 F; brocolli cheese soup @ 164 F and chicken noodle soup @ 168 F. No hot food is cooled at food establishment. Cold holding temperatures recorded:Walk in unit recorded at 40 F; salami inside unit temped at 38 F. Food properly stored. Cold table temps. recorded:Pepperoni & salami @ 35-38 F; roast beef @ 35 F; turkey @ 35 F; tuna @ 39 F; shredded cheese @ 35 F; mozzerella cheese @ 35 F; sliced tomatoes @ 41 F and shredded lettuce @ 41 F.Reviewed with operator to rewash and sanitize all food service equipment for business day to ensure that equipment has gone through the proper sanitizing kill step. A reinspection is required.
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10/28/2014 | Routine Inspection 1st | 84 |
- [2] Food protected during storage; preparation; display; service; transportation
Please remove bag in the box soda system off ground in supply closet. All food must be properly stored off ground 6" inches to prevent possible cross-contamination.
- [1] Thermometers provided and conspicuous
Provide a thermometer at 2 door reach in unit. Salami slices temped at 44 F and sweet onion dressing temped @ 45 F. Do LOWER temp at unit so food cold hold at 40 F or lower.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed prep sink blocked by large garbage can. All produce shall be washed/prepped in prep sink. Do not allow any other activity to occur at prep sink. Please make this sink accessible so that the right sink is used for its intended purpose. - Please repair bottom shelf of stainless steel table to be in good working order.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floors in all supply closets. Observed heavy accumulation of soil. These areas must be cleaned daily.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Please cover all personal employee drinks. Observed several open drink containers/cups in facility. A lid and straw must be provided.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Sliced tomatoes 41.8 F; mozzerella cheese @ 39.6 F; roast beef @ 32.5 F; ham @ 46.4 F and tuna @ 34.8 F. Hot holding temps. recorded:Chicken noodle soup @ 148 F; meatballs @ 140 F and cheddar brocolli soup @ 144 F. OBSERVED GOOD HANDWASHING!
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10/30/2013 | Routine Inspection 1st | 93 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No thermometer is present in the small reach-in refrigerator across from the cold sandwich preparation unit. Provide a thermomter to this unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean the floor sink by the triple drain sink; it is dirty.
- General Comments that relate to this Inspection
Original Inspection report on WCHD hard copyGeneral Comments161° F – temperature of soup on hot holding unit.148° F – temperature of meat balls on hot holding unit.41° F – temperature of veggie patties and turkey on cold holding unit. 39° F – temperature of tuna salad on cold holding unity.38° F – Walk-in refrigerator unit.200 – 400 ppm quatinary ammonia in the three-compartment sanitization sink. Hand sink properly stocked & gloves used when preparing sandwiches. Date(s) by which the violations must be abated: 6/28/13
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6/21/2013 | Routine Inspection 1st | 97 |
- [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.(front reach-in refrigeration unit)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean front reach-in refrigeration unit and gaskets; observed some build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains in food preparation area; in addition; clean floors under equipment. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked soup; chicken soup at 156F; meat balls checked at 138F.(steam table turned up to get meat balls to 140F)Cold-holding checked good; roast beef at 38F; turkey at 37F; tuna at 36F; cheese at 38F seafood mix at 38F.Three-compartment sanitization checked at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed handwashing and glove use with sandwich production. (good)Walk-in refrigeration ambient temperature at ~35F; products properly stored.Reviewed employee illness exclusion policies****
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10/9/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean mop sink area with bleach/water solution; observed growth.Facility shall clean reach-in refrigeration system on front line; observed some food debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all floor drains; observed debris.Facility shall repair tile grout near freezer in back food preparation area; observed water collection between tiles. (water collection may harbor microorganisms)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; ministrone checked at 146 degrees; cream of potato checked at 145 degrees.Cold-holding checked good; turkey at 36 degrees; roast beef at 37 degrees; tomatoes at 38 degrees; cheese at 43 degrees.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at approximately 41 degrees.Handsinks stocked and functional; reviewed handwashing and employee illness policies.Recommend increase in night cleaning; ensure trash is emptied every night; floors and floor drains are cleaned; steam table water renewed; and all dishes washed.Facility shall post Certified Food Protection Manager Certificate and Washoe County Health Permit in public view.
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10/17/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Opening Reinspection:Facility is approved for operations as a (risk category 3 Deli Health Permit).All corrections from 08/24/2011 complete.****Reviewed critical importance of handwashing and using gloves with ready-to-eat sandwiches****A routine Health Inspection (food safety inspection) will be conducted within (90) days.
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8/30/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:The following must be complete before Washoe County Health Permit will be issued:Perform a deep cleaning of all food preparation areas; clean all food contact surfaces with 200-400ppm quatinary ammonia or 50-100ppm chlorine.***Recommend first sanitization to be performed with 100ppm chlorine***Perform a deep cleaning in walk-in refrigeration unit.All equipment checked within regulation; all refrigeration operating within acceptable ranges at or below 40 degrees ambient temperature.Reinspection required prior to opening***** (reinspection scheduled for 08/29/2011)Facility will be assigned a (risk category 3 Deli Health Permit) on final approval.
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8/24/2011 | Opening Inspection | 100 |
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