- [4] Number; convenient; accessible; designed; installed
HANDSINKS DID NOT HAVE HAND SOAP. MUST ENSURE HANSINKS ARE PROPERLY STOCK WITH HAND SOAP & PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HANDWASHING.STAFF WENT TO STORE TO GET HANDSOAP. CORRECTED ON SITE.
- General Comments that relate to this Inspection
LUNCH RUSH ENDED AT ~ 3PM. TEMPS ON LINE (CHICK; CHEESE; HAM) A LITTLE ELEVATED 35-`50F. STAFF PLACED IN WALKIN TO ENSURE A TEMP OF 40F IS MET WHILE IT IS SLOW.-FOOD PROPERLY STORED OFF GROUND.-SANITIZER STRIPS AVAILABLE-WALKIN REFRIG UNIT @ 33F. -WALKIN FREEZER - PROPERLY FUNCTIONING-NO BARE HAND CONTACT RULE OBSERVED FACILITY IS CLEAN OMAR DIAZ IS GOING TO GET CERTIFICATION WITHIN 30 DAYSRESTROOMS CLEAN AND PROPERLY STOCKED.
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6/23/2015 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed several deli meats 45-50F. Do no overfill pans with meat to ensure proper cold holding temperatures can be met. Keep lids closed in slow times to minimize cold air loss. Excess product moved into walk in - corrected on site.Observed hot holding cooked chicken breasts and meatballs with temperatures ranging from 120 - 160F. Stir hot holding items on a regular basis to ensure consistent hot holding temperatures at 140F or above. Corrected on site.
- [1] Lighting provided as required; fixtures shielded
Observed missing light in walk in freezer. Replace light bulb to ensure adequate lighting for cleaning.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-restrooms clean and stocked-sanitizer at 200ppm quat in 3 compartment sink - test strips available-sanitizer buckets at 400ppm quat. Buckets should be changed at least every 2 hours or when visably dirty to ensure adequate sanitizer concentrations. -hot holding chili at 160F-walk in refrigerator at 36F - ham at 37F; roast beef 38F; tuna at 39F; cheese at 40F-walk in freezer at -2F-front reach in at 32F; cut tomatoes at 41F-back prep unit at 34F; cut tomatoes at 41-46F - prepped recently. Discussed not stacking pans to maximize air circulation around product.-no cooling of product occurs-food stored properly-facility clean and well kept-observed broken floor tiles on corners - maintain tiles to ensure surfaces are clean and easily cleanable-discussed employee health policy - ensure anyone with gastrointestinal illness (vomitting / diarrhea) is excluded for 48 hours after symptoms stop.
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10/8/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you;Quat sanitizer recorded at 400 ppm.
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11/21/2013 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop improperly stored inside ice bin with handle in contact with ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no recordable Quat sanitizer at 3 compartment sink or at quat sanitizer bucket. Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Reviewed with operator how to test Quat sanitizer using Quat test strips. Facility has 3 rolls of Quat test strips all observed in their foil containers and unopened at time of inspection. Do test Quat sanitizer to be at levels between 200-400 ppm. Change Quat sanitizer at least once every 4 hours or more often as needed once sanitizer water has become visibly dirty. Chlorine bleach may be used in the interim to sanitize food service equipment. Chlorine sanitizer must be at levels between 50-100 ppm.
- [1] Single service: articles; storage; dispensing; used
Observed Catering trays and lids (box of); 1 box of food to go boxes and 1 bag in the box soda system stored directly on ground of back office. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Lighting provided as required; fixtures shielded
Install a lightbulb in the walk in freezer unit to provide adequate lighting. Observed missing lightbulb. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Lettuce @ 40 F; sliced tomatoes @ 39.6 - 39.9 F; tuna salad @ 38 F; roast beef @ 37 F; ham slices @ 35 F and turkey @ 38.6 F.Hot holding temperatures recorded:Cream of potato with bacon @ 141 F; green chile with tomato @ 152 F; meatballs in marinara sauce @ 150 F and chicken breasts @ 161 F. Handsinks properly stocked and restroom observed clean.Observed good handwashing. Cold holding units checked OK and within regulation. Walk in at 41 F and walk in freezer @ 0 F.Chemicals properly stored and labeled.
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11/19/2013 | Routine Inspection 1st | 93 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed handle in ice at drink station****Observed knives stored in areas that are not cleanable (between equipment); facility shall store clean utensils in an area that is cleanable to avoid possible cross-contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean refrigeration gaskets at back make-up refrigeration unit; observed build-up of food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meat balls checked at 138F; chicken breast checked at 146F.Cold-holding checked good; tuna at 38F; roast beef at 37F; ham at 41F; turkey at 38F; "seafood sensation" @ 37F.All refrigeration and freezer temperatures checked good; walk-in checked at 37F.Quatinary ammonia dispensing at 200ppm+ at three-compartment; sanitizer buckets checked at 200ppm+ ok.Handsinks checked stocked and functional; observed glove use on food preparation line.note: please use food preparation sink for produce preparation/washing instead of three-compartment sink.
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9/18/2012 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager in place within 60 days by 01/22/2011. Mr. Chris Reynolds certification has expired; in addition; former CFPM; Melodie Elliot no longer works at facility. Facility may not use the CFPM assigned to Cold Stone Cremery.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/repair dishwasher sprayer nozzle at three-compartment sink; unit is leaking and wrapped with plastic wrap.Facility shall replace weather strip at back door to prevent possible vermin entry.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding temperatures check good; turkey at 39 degrees; tomatoes at 36 degrees; tuna at 37 degrees; chicken at 38 degrees.Hot-holding checked good; chicken breast at 161 degrees; cream of potato at 146 degrees.Quatinary ammonia dispensing at approximately 200ppm at three-compartment sink; sanitizer buckets available with at least 200ppm quatinary ammonia.Handsinks checked stocked and functional; reviewed handwashing and employee illness policies.Walk-in refrigeration checked at <40 degrees ambient temperature; freezer checked at -2 degrees.Reminder: Failure to complete Certified Food Protection Manager requirement may result in enforcment action up to and including Health Permit suspension.
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11/22/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening Reinspection 2nd:All construction corrections are complete; Facility is approved for Change of Ownership and will be assigned a (risk category 3) Deli Health Permit.Note: Current Certified Food Protection Manager is no longer in facility. Facility must have a Certified Food Protection Manager registered with Washoe County Health District within (60) days. The Certified Food Protection Manager must have active Managerial Control and not be assigned to another restaurant.Failure to comply within (60) days may result in enforcement action by the Health Authority.List of approved instructors provided to Sadie Rockey.****Reinspection will occur within 60 days to check food safety and Certified Food Protection Manager compliance.****
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7/21/2011 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Opening Reinspection:Construction corrections from 06/14/2011 not complete.All correction items noted on 06/14/2011 (1st Opening Inspection) must be complete before Washoe County Health Permit will be issued; in addition; City of Reno Business Licence Application will not be signed off by Washoe County Health District until all corrections are complete.
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6/27/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is ok to operate as a (Risk Category 3 Deli Health Permit) with the following conditions:Repair all leaks under three-compartment sink.Repair broken light assembly in walk-in refrigeration unit.Repair/replace ceiling tiles above walk-in refrigeration unit.Repair/missing light shield in front sandwich preparation area.Trim drain lines under soda machine so there is an air gap into the floor drain to prevent possible back flow.Replace thermometer in refrigeration unit near soda machine (refrigeration unit with apples and yogurt.Repair broken floor tiles in food preparation area.Cover wood platform box with a cleanable material such as tile or (FRP) at drive through refrigeration make-up unit.All corrections must be complete before final sign off permission is granted***
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6/14/2011 | Opening Inspection | 100 |
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