- General Comments that relate to this Inspection
Observed good handwashing by staffAll sliced meats and tomatoes on sandwich prep fridge were 40-41FFridges <=40FFreezer <=0FFood storage good3 compartment sink 200 ppm QuatSpray bottle 300-400 ppm Quat; reviewed proper contact time for sanitizer on surfaces Contact said they sometimes keep a container of soapy water and a rag for cleaning surfaces. Ensure all moist rags are kept in sanitizer solution or rags/water is changed on a routine basis to prevent bacterial growthBathrooms clean and stockedHandsinks clean and stocked
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2/2/2015 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
All violation(s) from the last inspection have been correctedBack handsink has been completely replaced. One of the owners called on 3/31/14 and said the unit had been replaced over the weekend. Both handsinks were stocked; clean and had continuous hot waterWalk-in fridge <=40FFreezer <=0F3 compartment sink 200-300 ppm Quat Food storage good
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4/1/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Handsink has hot water but the hot water handle is still not working properly. Contact said they have called for a plumber to come and fix unit later this week. Repair sink to facilitate proper handwashing. If unit is not repaired within the time stated below a reinspection fee will be assessed.
- General Comments that relate to this Inspection
Contact said there are going to cover the food more often in the prep area during and after lunch to prevent food items from getting out of temperature. All food items in cold hold in prep area were 42-39F. Temperatures are taken in the morning and the evening of the cold holding units; cold held food items and hot holding but the times are not listed. Recommend listing the times when the temperatures are taken. Both hand sinks were clean and stocked
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3/27/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Sliced tomatoes 49FSliced deli meats 46F-49FChicken breast 48FChecked temperatures at the start of the inspection and at the end and did not see any temperature changes. The last temperature on the unit was taken during the morning shift; but no times were listed on the time log; Cannot determine how long the food items have been out of temperature; staff voluntarily discarded all deli meats and tomatoes and replaced with items from the walk-in fridge. Recommend taking temperatures prior to lunch. Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
The hot water on the back handsink and prep sink is turned off because the handle on the handsink broken. Contact said the owner has ordered a replacement part. There is hot water in the 3 compartment sink and the front handsink. Need to repair handsink to facilitate proper handwashing.
- General Comments that relate to this Inspection
Bathrooms clean and Both handsink clean and stockedFood storage goodObserved good handwashing by staff Walk-in Fridge <=41FFreezer <=0F
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3/25/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All fridges <=41FFreezer <=0FAll food storage good3 compartment sink 300 ppm QuatMeatballs 142Fsliced turkey 40Froast beef 39FBathrooms clean and stockedHandsink clean and stockedObserved good handwashing/glove use left copy of CFPM instructor list on site for operator
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2/20/2013 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Repair leaks at faucet at 3 compartment sink and at scullying spray nozzle at prep sink.
- General Comments that relate to this Inspection
Cold holding unit/makeup table recorded with food temperatures between 38-41 F.Cold holding unit repaired at time of re-inspection. Thank you. Thermometers present in all cold holding units.
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5/7/2012 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed deli meats; cheeses and cut produce with recorded temps between 41- 47 F.Discussed with operator using time as a public health control. Foods that are kept in the temperature danger zone (from 40+ to 140 F) must be time marked for time in service/display to the time it will be discarded. All perishable foods cannot be stored out of temperature longer than 4 hours. If time is used for control of bacteria growth on perishable foods it must be time marked for the time the product is prepared and stored out of temperature and than discarded within 4 hours. Time documentation should be done and monitored for compliance.
- [1] Thermometers provided and conspicuous
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.Provide a thermometer at cold holding makeup table at front counter to monitor cold holding to be at temperatures between 40 F or lower.
- [1] Installed; maintained
Repair leaks at faucet at 3 compartment sink and at scullying spray nozzle at prep sink.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Sliced tomatoes at 41-43 F; tuna salad @ 40.6 F; shredded chicken @ 41-42 F; roast beef between 43-44 F; ham slices @ 44.2 F; roasted chicken @ 44-46 F; and sliced onions @ 45 F.Hot holding temperatures recorded:Broccoli cheese soup @ 176 F and marinara meatballs @ 168 F. All handsinks properly stocked with liquid soap and sanitary disposable towels. No chemicals stored next to food. Quat sanitizer recorded at 300 ppm.No bare hand contact to ready to eat foods.All food properly covered and date marking observed being used.No deli meats or cheeses are sliced on premise. These products come pre-cut from Subway. Discussed with operator to keep wet wiping cloths in sanitzer solution between uses to prevent bacteria growth.
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5/3/2012 | Routine Inspection 1st | 94 |
- [1] Original container; properly labeled
Observed spray bottle not labeled to its contents. Spray bottle labeled degreaser and bottle contained water for spraying food. Discussed with person in charge to not use chemical bottles whether they are brand new or reused to store food or used for food service. This is a risky practice and may lead to misuse or possible chemical contamination.Facility will acquire a food grade service spray bottle and label it water.Do use only food grade containers.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting boards at makeup tables with deep grooves and visible soil embedded. Cutting boards shall be resurfaced or replaced to eliminate deep grooves where bacteria harbor.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on counters of deli. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed garbage can stored in front of back handsink. Health inspector corrected violation on site. Reviewed with person in charge to store garbage can beside sink to promote proper handwashing.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded < 40 F. Cold holding temps. recorded:Ham @ 40 F; bologna @ 39 F; turkey @ 39 F; roast beef @ 39 F; tuna salad @ 38 F; crab salad @ 37 F; chicken salad @ 36 F and sliced tomatoes @ 39 F.Creamy broccoli cheddar soup temped at 169 F and meatballs in marinara @ 169 F.All food stored properly. Observed datecoding being used and all food covered when not in use.Quat santizer recorded at 200 ppm.Observed proper scoop storage in food products with handles up extended out of food. Handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing.Do remove any clutter and items not used in the operations of the business in back storage room and in upstairs storage area.
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12/12/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.All action items corrected at time of reinspection.Cold holding reach in beverage cooler recorded @ 40 F.Reach in reefer @ 34 F.Wet wiping cloths observed stored in Quat sanitizer solution.Notes:Reviewed with operator to keep wiping cloths fully immersed in sanitizer bucket so wiping cloths are fully immersed.
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6/3/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed reach in cold holding beverage case with recorded temp. of 60 F. Thermocouple temp. of 58 F. All dairy and orange juice was voluntarily discarded.Do not store any potentially hazardous foods in unit until repaired and cold holding at 40 F or lower.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in reefer across from deli line. Cold holding meets temped at 45 F.Do lower temp. to maintain deli meats and other foods at 40 F or lower.* Facility called to have unit inspected at time of inspection.
- [1] Single service: articles; storage; dispensing; used
Observed paper cups stored on floor of back kitchen. 240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.* Corrected on site.Observed plastic forks with tines up. Do store all plastic cutlery with handles up to prevent possible cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored wet on countertops of facility.Do store in Quat sanitizer at levels between 200-400 ppm.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Walk in freezer @ 36 F; walk in freezer @ -10 F.Cooked chicken breasts @ 37 F; roast beef slices @ 37 F; tuna salad @ 40 F.Hot holding temps. recorded:Meatballs @ 145 F; cream of potato soup @ 173 F.All chemicals properly stored.All handsinks properly stocked. Do not block backroom handsink with garbage can. Handsink must be unobstructed at all times to promote proper handwashing.Observed datecoding being utilized. No bare hand contact to food. NOTES:Action items to be corrected by next reinspection:Do secure carbon dioxide tank in back room.Remove all empty cardboard boxes stored in several places in back of facility.Replace missing wall panel above walk in reefer.
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6/1/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 39 F.Prodcut temperatures in walk-in cooler were 40 F or below; some packages of sliced meats were at 43 F to 45 F; packages placed in coldest are to keep at 40 F or below.Temperatures on sandwich prep table: tuna salad 39 F; roast beef 41 F; chicken breast 39 F; slice meat 42 F to 45 F; keep at 40 F or below;Hand sinks stocked and functional.Quats concentration at 200 ppm in 3-compartment sink.Dumpster enclosure clean.
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4/7/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection.Notes:Handsinks stocked properly w/ p-towels and soap.3 comp sink sanitizer @ 300ppm Walk in reefer 39 fTurkey 37 f; Roast Beef 37 f; Cheese 37 fAll food products labeled and dated Freezer @ 0 f; All food product frozenHot holding Meat balls 185 fCold holdingCheese 40 f; Turkey 38 f; Chicken breast 38 f; Roast beef 38 f; Tomatoes 38 f.Bathrooms clean and stockedDumpster area clean and enclosed.Discussed sick employee policy Discussed handwashing policyFacility very clean.
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3/26/2008 | Routine Inspection 1st | 100 |
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