Subway, 8175 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 40F.-Reach-In 36F.-Walk-In 40F.-Freezer -7F.-Cold holding-Ham 39F.-Roastbeef 35F.-Seafood 35F.-Chicken 36F.-Chicken 36F.-Peperonni 37F.-Three compartment sink sanitizer at 300 quat.-Wiping cloth buckets sanitizer at 300 quat.-Test stripes available.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stocked.
|
3/25/2015 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 3/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations.Good job.Temperature product logs all within regulatory limits.Handwashing proceedure OK No bare hand contact w/ready to eat foods.3 compartment sink w/Quat 44 sanitizer at 200 ppm; operations good.wiping cloths quat 44 at 200 ppm changed every 2 hours.Walk in temps at 38 - 41.Reach in temps 36 at thermometer; Ham 38; Tuna 37.Garbage enclosure shared with grocery.Restrooms clean and stocked.
|
3/12/2014 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open employee drink in food preparation area; store all employee drinks away from food preparation OR use a lid and straw; cap; cover; etc.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ham and turkey at 38F; tuna at 41F; tomatoes at 42F; cheese at 43F.Hot-holding checked good; potato soup at 154F; broccoli/cheese soup at 156F.Quatinay ammonia dispensing at 200-400ppm; sanitizer bucket available with approximately 200ppm quatinary ammonia.Handsink stocked and functional; please move vacuum and medical kit away from handsink to keep it more accessible.All refrigeration and freezer systems checked within regulation.Observed handwashing and proper glove use with food preparation.***
|
6/28/2013 | Routine Inspection 1st | 99 |
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