- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/18/2015; abated.Floor in food preparation area repaired.Quatinary ammonia dispensing station repaired and checked at 200-400ppm.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed quatinary ammonia dispensing station not working according to manufacturer guidelines; dispenser broken. Quatinary ammonia is being added manually and the solution was well above 400ppm.... Correct within 48 hours. Diluted with water on-site****
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no sanitizer bucket on front line; this is critical to prevent cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor severely damaged by walk-in refrigeration unit; in addition; observed broken tiles. Facility must repair floor in food preparation area within (7) days.Observed floor in walk-in refrigeration unit dirty; clean and maintain clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salami at 37F; ham also 37F; cheese at 38F; tuna at 41F.Hot-holding checked good; chicken breast at 153F; meatballs at 151F.Refrigeration units holding within regulation at <40F; products properly stored.Handsink checked stocked and functional; observed glove use with ready-to-eat food preparation.Reinspection required: Reinspection on 02/25/2015*****
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2/18/2015 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility was observed with higher levels of quatinary ammonia solution in three-compartment sink; chemical is being dispensed by hand. Please repair quatinary ammonia automatic dispenser to ensure proper levels of 200-400ppm.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several cracked tiles throughout food preparation area; please replace tiles to ensure a smooth and easily cleanable surface. Seating area also observed with cracked and loose tiles.Observed walk-in refrigeration floor very worn/damaged; please repair/install a cleanable floor.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair light in walk-in freezer; light is not working.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken breast at 181F; meatballs at 152F; cheddar soup at 156F.Cold-holding checked good; ham at 36F; turkey at 37F; tuna fish at 42F; roast beef at 37F; cheese at 38F.Handsink stocked and functional; observed glove use during food preparation.Walk-in refrigeration checked at approximately 35F; walk-in freezer checked at approximately -10F.Restroom stocked and clean.Discussed employee illness policies; procedures ok.
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3/18/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair the automatic sanitizer dispenser at three-compartment sink and use according to manufacturer guidelines. The automatic dispensing machine is intended to pre-mix the quatinary ammonia (this is more preferable than adding concentrate manually to water) The solution did not check within range******
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean exterior handle of walk-in refrigeration unit; fan guards in walk-in (freezer and refrigeration); and reach-in refrigeration and gaskets; observed build-up.....Recommend installing fan shields over fans to prevent injury*****
- [1] Wiping clothes: clean; use restricted
Facility must maintain a sanitizer solution for cleaning food contact surfaces throughout the day; use a sanitizer bucket and wiping cloths with at least 200ppm quatinary ammonia or 50-100ppm chlorine. This is very important in preventing cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; roast beef at 38F; turkey at 39F; tomatoes at 43F; cheese at 39F; chicken breast at 42F.Hot-holding meat balls checked at 134F; turned up unit to maintain product at 140F and above.Handsink checked stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked within regulation; keep all products off the floor****note: freezer floor needs some cleaning under racks.
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2/22/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Some cleaning could be used in a few areas - handles of walk ins; a few food splashes on walls; and underneath prep tables in back in particular.
- General Comments that relate to this Inspection
Hand sink stocked-proper hand washing observed-gloves wornDisplay case @ 40F-tuna @ 39F-turkey @ 39FHot holding ok-meatballs @ 150FWalk in @ 38F-turkey @ 38F-chicken @ 39FThree compartment sink ok-quat @ 200ppm -test strips availableSlicer clean and sanitized correctlyFreezer okProduct stored off floorThawing done under refrigeration-only exception is occasional for immediate service thawingRestrooms stocked**One bulb was burned out in restroom. Replace bulb immediately to allow for proper cleaning.
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5/9/2012 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser not working correctly. Paper towels available; but dispenser needs to be repaired to facilitate proper hand washing.
- [1] Lighting provided as required; fixtures shielded
Light in freezer broken. Repair light in freezer to allow for proper cleaning.
- General Comments that relate to this Inspection
Hand sinks stockedProper hand washing observedSanitizer @ 200ppm quatFacility very cleanTemperatures ok-chicken breast - 145F-soup - 145F*Reviewed proper heating and holding temps for meatballs with operatorCold well @ 39F-tuna salad @ 38FAll product stored off floorThawing done in walk inRestrooms stockedTemp logs kept**Soda machine developed a leak on 2/28/11. Repair has been phoned in and unit must be repaired as soon as possible.
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3/1/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitConstruction finished; CofO signedHand sink ok3 comp sink okRefrigeration 40F or belowMop sink in placesSurfaces smooth and cleanable*Facility is a risk category 3. One full time Washoe County Certified Food Manager is required on staff at all times. Requirement met.
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7/15/2010 | Opening Inspection | 100 |
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