Sup, 669 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: SUP
Address: 669 S Virginia St, Reno, NV
Total inspections: 4
Last inspection: 10/12/2015

Score
98

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Inspection findings	Inspection date	Type	Score
[1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods 350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed food debris built up on left of ice machine; reach in cooler area. Pull all equipmet out to properly clean floors. Correct by 10/19/15. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Tile coving to the right of prep cooler in need of grout - large gap observed making surface not smooth; sealed; easily cleanbale. Correct by 10/19/15. Observed by the suppression tank (Hood area) & kitchen grease/ dust build up. Clean all areas where dust/ grease build up by 10/19/15 to maintain sanitary conditions. General Comments that relate to this Inspection Notes:Soup line - All soups @ 164 - 172 f; All ladles stored properly and clean.Walk in cooler @ 40 f; All food products labeled and dated properly. All products stored properly. Turkey 39 f; Beef 39 f; Cheeses 38 f; Quiche 38 f; Veggies 39 f. Cooler floors clean - condensation unit in good condition and no leaks. Reach in coolers @ 40 f; Sandwiches just made @ 49 f. Deli meat 38 f; Chicken 40 f; Sliced tomatoes 40 f. Cutting board clean and well maintained. Observed staff wearing gloves and washing hands. No issues with hygiene. 2 door cooler @ 40 f; Shredded chicken 39 f; Sliced Tomatoes 38 f; All stored in proper food grade containers. All product dated and labeled. Cooler shelves clean. Reach in cooler behind sale area - @ 40 f; All drink products have current dates. Drink cooler @ 40 f; All drinks have current dates.Ice machine clean and scoops stored in clean container. Hood/grill equipment clean and well maintained. Can products stored fifo method - all can product have current dates and in free from damage; Cookware/utensils clean and stored in clean location. Utensil trays clean and stored in clean location. Down stairs storage: Freezer products frozen. All paddles clean and stored in freezers - all good condition. Shrimp frozen. All food products stored on shelving. Counters and floors walkways clean. Restrooms clean and sinks/ toilets stocked. 3 compartment sink operational - sprayer in good condition - dish machine @ 50ppm - strips on hand - log on hand for sani levels. All non food items clean and well maintained. Personal drinks stored in own location away from food areas.Discussed cooking/ cooling of food products no issues observed. Temp logs will need to be taken to verfiy cooling process. Quarter all whole meats that are cooked & cooled for faster cooling during the process. Discussed no bare hand contact with ready to eat food items with owner - no issues observed staff wearing gloves. No employee has failed serve safe exam in last year. Handwash signs given out and posted.Observed proper food prep and handwashing onsite - gloves changing observed.	10/12/2015	Routine Inspection 1st	98
[3] CFPM or person in charge present; certificates posted as required There is no cfpm listed at this facility. This faciltiy must have a employee; manager; or owner compelete a 16 hour Serve Safe class to be compliant with Washoe County Food Establishment regulations. Sup will be given 60 days to complete CFPM requirements. CFPM requirements must be completed within the given time frame to prevent further enforcement actions. Complete by 4/24/14. CFPM follow up on 4/24/14. General Comments that relate to this Inspection Notes:Walk in cooler @ 40 f; Quiche @ 38 f; Deli meat @ 38 f; Cheese 38 f; All food products stored properly and dated. Condensation unit in good condition - no leaks. Reach in cooler (prep area) @ 40 f; Shrimp 38 f; tomatoes 39 f; ham 38 f; quiches 38 f. All food stored in food grade containers. Refrigerator @ 40 f; Shredded chicken @ 38 f; Hard boiled eggs @ 38 f; Sliced tomatoes @ 40 f. Soups cooking on stove @ 198 f. Hot holding on soup line 160 - 178 f. All ladles clean and stored proper4ly. Dish machine @ 50ppm. Handsinks stocked and accessible. 3 compartment sink set up for wash rinse sani properly (200ppm). Prep area clean and well maintained. Soda area clean and well maintained. Mop sink clean. Observed proper food preparation and handling. Observed handwashing onsite.	2/24/2014	Routine Inspection 1st	97
[3] CFPM or person in charge present; certificates posted as required This facility does not have a Certified Food Protection Manager at this time. This facility will have 60 days from today's date (7/18/13) to have a manager; owner; or employee complete a 16 hour serve safe course. Once serve safe exam is passed come to Washoe County Health District and apply for and receive Washoe County Food Managers card. CFPM requirements must be completed by 9/18/13. List of instructors given out to owner of facility. CFPM follow up on 9/18/13. General Comments that relate to this Inspection Notes:Walk in cooler @ 40 f. All food stored properly and have current dates. All labeled properly. Large refrigerator @ 40 f. Cheeses @ 38 f; Rice @ 38 f. Low boy coolers @ 40 f. Sliced tomatoes @ 38 f; Cheese 38 f; Guacomole @ 38 f; dairy products have current dates. Chicken cooling @ 79 f. On grill - steak cooking @ 117 - 140 f.Hot holding: Soups @ 158 - 170 f. All serving ladles stored properly. Drink cooler @ 40 f. Dry storage all dry food products have current dates and stored 6' off the ground. All utensils; glassware; plates; and cookware stored properly and clean. Handsink stocked properly and accessible. Prep sink - ok. 3 compartment sink operational - Sprayer in good condition. No plumbing leaks. Dish machine @ 50 ppm chlorine. Test strips on hand. Customer area clean and well maintained.Observed proper food prep and handwashing onsite.	7/19/2013	Routine Inspection 1st	97
General Comments that relate to this Inspection Notes:-hand sinks stocked-observed employee hand washing-discussed no bare hand contact with ready-to-eat foods - recommended food-grade gloves for employees working the salad/sandwich make-up line-walk-in at 39F -cooked and cooled black beans at 41F-discussed cooking and cooling procedures with no problems noted-raw product stored on bottom shelf - no cross-contamination noted at time of inspection-salad/sandwich make-up unit at 37F -cheese 41F-cooked meat reach-in less than 40F -egg salad 38F-cooked meats stored in reach-in at 65F-100F*per operator; cooked meats are typically used/sold during the lunch rush (no more than 2 hour) and then any left over meats are shredded/sliced and cooled to 40F. Ensure meats are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours-2-door reach-in less than 40F -raw chicken/beef 37F-40F-hot holding on steam table: -soups 147F-159F-ice machine clean; scoop stored properly-dish machine checked at 100 ppm chlorine-chemical test kit avbailable-wiping cloth sanitizer bucket at 200 ppm quat-food containers labeled and dated-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.	2/8/2012	Routine Inspection 1st	100

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