Subway, 75 Pringle Way, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
-Hand sinks were stocked.-Observed good employee hand washing.-No staff have taken the Certified Food Protection Manager (CFPM) exam within the past year and not passed.-3 compartment sink okay; quat sanitizer used. Observed sanitizer concentration between 200-300 ppm.-Sanitizer bucket concentration observed at 250 ppm.-Walk-in freezer okay; all food product frozen.-Walk-in refrigerator temperatures were at or below 41F.-Food products in the sandwich make-up units observed at: pepperoni 37F; tomatoes 38F; cucumbers 37F; turkey 42F; roast beef 42F; salami 41F; tuna (made at 2:10 pm) 43F (contact said that tuna is made from pre-chilled ingredients). Ensure that tuna reaches 41F within proper cooling time limits.-Reach in refrigerator was observed at 38F.-Soup in the hot holding device was observed at 178F.-Meat balls in the hot holding device were observed at 152F.-No pest issues noted during the inspection.-Discussed employee health and that employees with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-Observed no bare hand contact with ready to eat foods. Discussed no bare hand contact policy with CFPM.-Discussed first in first out procedures for food products.-Overall; facility is cleaned and well maintained.
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2/18/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler 40 f. Veggies @ 39 f; Cheeses 39 f. All food stored properly and prepackaged. Door seals clean. Condensation unit clean on both cooler and freezer. Walk in freezer @ 0 f. All food producuts frozen and stored properly. Sandwick makeup unit: Roast beef @ 38 f; Turkey 38 f; Cheeses 38 f; All food containers in good condition. Scoop clean and stored properly. Knives in clean container. Dirty knives kept in separate food container for warewashing. Cutting board clean and in good condition. Ovens clean and seals clean. Handsinks stocked properly and accessible. 3 compartment sink operational and no leaks in plumbing. Sani 200ppm - Test strips on hand. Prep sink clean and organized. Slicing equipment clean and stored on clean. Observed proper food prep for sandwich making and prepping chicken teryaki. Observed handwashing and frequent glove changing. Discussed washing hands before changing gloves. Hot holding: Soups @ 180; Meatballs @ 168 f. Serving utensils clean and stored properly. Floors and counters clean & well maintained.
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2/5/2015 | Routine Inspection 1st | 100 |
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12/4/2014 | Routine Inspection 1st | 100 |
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