- General Comments that relate to this Inspection
Handsinks clean and stocked3 compartment sink 300-400 ppm QuatAll fridges <=40FFreezer <=0FCold holding: sliced ham 40FTuna salad 40F; made from pre-chilled ingredients Sliced tomatoes 41FHot holding: Meatballs in red sauce 166FFood storage goodDid not observe any pest activity during the inspectionReviewed handwashing use in conjunction with glove useObserved good handwashing and glove use by the front line staff
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5/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Reach-in fridge under back counter is @ 40F; all food items tested were 42-40F. Tuna salad on make-up line was 40F. Contact is putting out less tuna salad and cooked chicken breasts during low volume times to maintain <-40F. A metal plate has been installed in reach-in fridge to prevent/minimize ice formation which can affect cold holding capacity of unit. Contact verbalized process established to manage food items in fridge if ice is formed and unit >40F.Handsinks clean and stockedStaff was cleaning front line during inspection Facility has a new thermometer in front reach-in fridge
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7/24/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Front-reach-in fridge did not have a thermometer and all food items tested (sliced meat; pepperoncinis and tuna salad) were between 50-52F. All food items moved to walk-in fridge. Tuna salad is made from chilled ingredients. Temperature log showed fridge was last tested on Saturday 7/19/14 and was 40F. Unit cannot be used until it can hold <=40F. This is a repeat violation from last year. Unit must be repaired or replaced.
- [1] Thermometers provided and conspicuous
Front reach-in fridge does not have a thermometer. Need to have one to confirm unit is working properly
- General Comments that relate to this Inspection
3 compartment sink 200 ppm QuatEnsure dishwasher staff knows how to properly test sanitizer solution Reviewed sanitizer levels with staffAll items in top make-up table were 40-42F except chicken breasts and tuna salad. These items were rotated into walk-in fridgeHandsink clean and stockedReviewed handwashing and glove use with staffMeatballs 169FFood storage ok
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7/23/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected3 compartment sink: 200 ppm Quat. Test strips are general Quat test strips; recommend searching to find Quat test strips that are specific to the species of Quat being used at facility. Note: test strips are due to expire at the end of this yearReach--n fridge at 40F and food storage is good. If unit is prone to icing; will need to monitor unit so it is always holding 41F or below. Recommend daily temperature logs
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10/14/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
The reach-in fridge in the front of the store was at 53F and all food items were between 45-48F. All food was moved into the walk-in fridge (40F). Also observed ice forming inside the reach-in unit on the right side. Need to replace or repair unit so it can hold 41F and is not forming ice to prevent food contamination. Unit cannot be used until the above conditions are fulfilled.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
3 compartment sink tested between 0-150 ppm Quat. Need to check dispenser to ensure it is producing the proper sanitizer levels. Staff members were unable to verbalize the correct minimum sanitization level and how to properly use Quat test strips. Suggest a lack of training by management. 3 compartment sink was refilled and Quat sanitizer was added manually to obtain 200-300 ppm Quat for cleaning dishes and utensils. Recommend testing daily to ensure proper function.
- General Comments that relate to this Inspection
Handsink clean and stockedtuna salad on sandwich line was 38FAll food storage was good and food was coveredReviewed proper handwashing and glove use with staffsliced salami on sandwich line 40F
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10/10/2013 | Routine Inspection 1st | 92 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor sink under 3 compartment sink dirty with stains. Correct by the end of 7/27/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly; dated; and labeled. Walk in freezer @ 0 f. All food products frozen.Reach in coolers @ 40 f. Ham 38 f; Pepperoni 38 f. Sandwich line @ 40 f; Chicken 38 f; Ham 38 f; Roast 38 f; Tuna 38 f. All serving utensils clean and stored properly. Cutting boards clean and in good condition.Handsink stocked and accessible.3 compartment sink operational and no leaks observed. Sani Quat 200pp;. Sprayer in good condition.Mop sink area ok. All chemicals stored in separate location away from food products. *Observed proper food preparation and handwashing onsite. **Discussed w/ employee onsite cleaning of point of sale area (screen and keyboards) on daily basis to prevent cross contamination.
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7/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Inspection conducted today for follow-up on opening inspection on 3/2/2012.Water heater of 50-gallon capacity was installed.Quats sanitizer dispenser for 3-compartment sink is stocked with sanitizer. Quats concentration checked at 300 ppm.Keep WCHD's certifcate of CFPM posted in estbalishment.
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6/1/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/1/2012 were corrected.Ok to issue permit to operate provided the followin items are corrected in the timeframe indicated:Chemical pispensing unit for soap and quats sanitizer was installed. Soap and sanitizer bottles to be obtained today. Check sanitizer with test strips as for proper concnentration of 200 to 400 ppm when sanitizer is provided.Tankless water heater undersized for required hot water demand of 3 GPM minimum at 80 F temperature rise. Replace with water heater that meets the latter requirements.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils when chemicals are supplied and prior to start of food prep activitiesRisk category 2 assigned; facility requires minimum of one Certified Food Protection Manager on staff within 60 days from this date. One staf member already has WCHD's certificate and therefore in compliance with this requirement as of this day.Plans to open on 3/6/2012
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3/2/2012 | Opening Inspection | 100 |
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