- General Comments that relate to this Inspection
Notes: Violations from previous inspections have been corrected.-Walk in cooler was not leaking water from the fan during the inspection.-Reach in cooler in customer area was working properly.
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7/27/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-In the make up unit; steak that was pre-weighed was 43F on the third layer and 50F on the top layer. Top layer of pre-weighed steak was voluntarily discarded. Recommend the facility not store pre-weighed food items in stacks higher than 2 layers. Corrected durring the inspection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- Observed water dripping from the fan panel in the walk in cooler. Facility had a container placed under the leak to catch the water. A box on the top shelf containing sealed packages of cheese was observed damp. Per owner; the unit was keeping proper temperatures so they did not see this as an important violation.*All equipment must be working properly for reasonable maintenance and management of a facility.*The walk in cooler must be draining properly and not leaking on the inside of the unit by 7/21/15 or a reinspection fee may be charged or the permit may be suspended.
- General Comments that relate to this Inspection
Notes:-3 compartment sink ok. Sanitizer at 400 ppm Quat. Sanitizer should be at 200 ppm Quat.-Sanitizer bucket at 200 ppm Quat.-Beverage cooler in the customer area had a sign that it was not working. Apples and milk are being kept in the walk in cooler. Per owner the compressor had gone out and they had a new part on order.
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7/14/2015 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
-In the make up unit; seasoned chicken that was pre-weighed was 38F on the 2 bottom layers; 45F on the third layer and 54F on the top layer. Top layer at 54F was voluntarily discarded during the inspection. Recommend that facility not store pre-weighed food items in stacks higher than 2 layers. Corrected during the inspection.-The beverage case in the customer area was not keeping products at 41F or below. Sliced apples at 63F and dated 07/05/15; 8 oz milk at 65F and dated 06/25/15. Operator voluntarily discarded the milk and apples during the inspection. *Ensure beverage cooler is working properly before placing items that can spoil back in the cooler. Facility has until 07/14/15 to ensure the beverage cooler is working properly.*Recommend facility check product dates on a more routine basis and ensure product is rotated using first in first out.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
-The 3 compartment sink had no detectable sanitizer and the sanitizer/soap dispenser was not working properly. Operator was able to manually add sanitizer to 300 ppm Quat. Per owner they have had problems with the dispenser. Per owner he will have someone fix the dispenser today.*Ensure soap and sanitizer is being dispensed properly into the 3 compartment sink to allow proper cleaning and sanitizing by 07/10/15.*Until the sanitizer is working properly facility must test the sanitizer in the 3 compartment sink and sanitizer buckets every time they are filled. Sanitizer should be at 200 ppm Quat.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed water dripping from the panel in the walk in cooler. Facility had a container placed under the leak to catch the water. Ensure water is not leaking in the walk in cooler by 07/14/15.
- [1] Wiping clothes: clean; use restricted
-Facility did not have a sanitizer bucket or wiping clothes on site. Ensure sanitizer buckets and wiping clothes are used to sanitize facilty to prevent cross contamination and the spread of bacteria and viruses. Sanitizer should be at 200 ppm Quat or 50 - 100 ppm Chlorine.*Facility must have at least one sanitizer bucket and wiping clothes by 07/10/15.
- General Comments that relate to this Inspection
Notes:-Handsink clean and stocked.-Restroom clean and stocked.-Hot holding temperatures good. Meatballs 162F; chicken soup 145F.-Make up unit temperatures ok except for pre-weighed seasoned chicken. See notes in the above violations. Grilled chicken 41F; ham 38F; tuna salad 39F; tomato 41F; peppers 38F; onion 38F.-Walk in cooler at 40F. Grilled chicken at 39F; buffalo chicken at 38F; tomato 40F; onion 40F. Lights properly shielded. Observed proper thawing.-Walk in freezer at 1F. All product frozen.-Observed good chemical storage.-Test strips available.-Cutting boards clean and smooth.
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7/8/2015 | Routine Inspection 1st | 94 |
- [1] Lighting provided as required; fixtures shielded
Light in walk in freezer still to be repaired/replaced.
- General Comments that relate to this Inspection
*Ok to reinstate permit to operate* Ok to reopen.
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1/12/2015 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed meatballs hot holding at 78 f to 120 f. Ensure meatballs are reheated to 140 f (they are commerciallly prepared/sealed product) prior to placing on steam table. Corrected on site. Meatballs reheated to 155 f.
- [5] Water sources: safe; hot & cold under pressure
No hot water throughout entire facility; Facility must have hot water at all times for proper handwashing; warewashing; sanitizing; etc.
- [1] Lighting provided as required; fixtures shielded
Light in walk-in freezer is burnt out. Replace to ensure adequate lighting.
- General Comments that relate to this Inspection
Permit to operate is suspended at this time. Facility may not reopen wtihout approval from Washoe County Health District. Call for reinspection of hot water.Notes:Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 fsalami 37 fchicken breast 36 fdiced chicken 36 fTemps on line okRoast beef 41 ftuna 40 fchicken 40 fsalami 40 fSoup hot holding at 146 fPer operator; no cooling occurs. All hot held food is discarded at end od day.Discussed wash; rinse; sanitize procedures - good. Quat sanitizer at 200 - 400 ppm.Test strips on site.
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11/5/2014 | Routine Inspection 1st | 89 |
- [1] Wiping clothes: clean; use restricted
Observed no sanitizer buckets set up on front line. Wiping cloths must be kept in sanitizer solution to prevent bacterial growth. Corrected on site.
- [1] Installed; maintained
Observed leak under soda machine with mold like substance growing as a result. Repair leak. Operator cleaned area at time of inspection.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open soda bottle mixed in with customer food in walk-in freezer. Store personal items in designated area away from customer items. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f-chicken 35 f-tuna 39 f-ham 38 fWalk-in freezer at 6 fTemperatures on sandwich line 44-46 f. Remind staff to keep product levels low and close lids during slow periods. Operator also adjusted thermostat on cooler. Continue to observe temperatures. Temperatures must maintain 40 f or below.Temperature checks done 2 x daily.Hot holding temps good-chicken breast 156 f-meatballs 148 fDiscussed wash; rinse; sanitizr procedures - goodSanitizer dispensing at 400 ppm quat. Test strips available.Per operator; all hot held product is discarded at end of night. No cooling occurs.Facility overall clean and well kept
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8/21/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Temperautres taken on refrigerated prep unit: Sliced roast beef 40 F; sliced american cheese 40 F; teriyaky chicken strips 44 F; sliced tomatoes 37 F; tuna salad 38 F.The items noted on the rpevious routine inspection conducted on 9/18/2012 have been corrected. Facility has a Certified Food Protection Manager currentlyon staff and WCHD's certificate has been posted.
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9/26/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certrified Food Protection Manager on staff. Deadline for 8/15/2012 was issued on opening inspection to obtain a CFPM for this facilty; both owners are certified and their certificates are assigned to two other subway stores operated by them. Each facility requires a different CFPMwho is employed full time.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold on surfaces inside ice machine above soda dispenser. Must clean and sanitzer ice machine's interior frequently to keep interior free of mold and clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted soap dispenser for restroom's hand sink to be empty. Must keep all hand sinks stocked with soap at all times. Soap to be stocked at this time.
- General Comments that relate to this Inspection
Temeperatures taken on prep unit: cold cut trio slices 42 F; sliced tomatoes 36 F; sliced roast beef 43 F; teriyaki chicken strips 45 F to 47 F; ensure to keep temperature in cold holding unit at 40 F or below. Chicken breast 160 F; meat balls in tomato sauce 156 F in hot holding unit.Noted hand sinks in fornt and back areas stocked and functional.Employees must ensure to wash hands in hand sinks according to instructions on poster before putting on gloves.Walk-in cooler at 36 F. sliced roast beef package 36 F; precooked chicken breast package 37 F.Walk-in freezer at 5 F.Failure to correct violations by dates noted below will result in assessment of reinspection fees and further enforcement actions.
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9/18/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Ice machine has been cleaned and sanitized. Ensure to clean and sanitize ice machine on more frequent scheduled basis from now on to prevent mold build-up in future.
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6/11/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Clean and sanitize ice machine's interior to rid of mold build-up.Estbalishment currently open and to remain open during change of ownership. New owner to take over around July 1; 2012.Establishment under risk category 2. New owner shall have minimum of one Certified Food Protection Manager on staff full time who has completed an approved certification course and who is assigned solely to this establishment by 8/6/2012.
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6/5/2012 | Opening Inspection | 100 |
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