- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks availiable and stocked / Observed usingWalk in refrigerator 34 F mac salad/meatballs/pastrami 39 FWalk in freezer 5 F All items frozenReach in under counter 30 F Bacon/salami/pepperoni/cheese 38-41 FServe line Ham/turkey/cheese/tomatoes/guacamole 37-41 FFood grade gloves worn by prep and service personnelSanitizer buckets 100 ppm chl3 compartment sink available Sanitizer test strips availableRestrooms goodCFPM Carolina Solorio M130693 ex. 7/22/18
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8/12/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks stocked and available / Obsreved usingFreezer at -20 F +One fan not operating along with some ice build up. Repair fan and remove ice to ensure unit maintains proper temperatureWalk in 36 F Macaroni salad 40 F Pastrami 39 FServe line meats 40 F Cheeses 40 FReach in unit 38 F Turkey 41 F Cheese 40 F Bacon 50 F. Advise put bacon in shallower pan to assist cooling. CorrectedSanitizer buckets Backroom 100 ppm Line 50 ppmProper storage of itemsRestrooms good
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11/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility is spotlessly cleanHand sinks stocked-hand washing observedSlicer cleanSanitizer bucket @ 50ppmTest strips availableMeat reefer @ 36F-pastrami @ 38FRestrooms stockedThree compartment sink okWalk in @ 38F-mac salad @ 38FAll food product stored off floor
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7/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedSanitizer bucket 100 ppm Cl with test stripsFridges <=41FFreezer <=0FAll food storage goodPastrami 40FSliced tomatoes 42-40F
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10/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks were clean and stockedAll Dry goods were 6" above floorWalk-in Refrig @ 34FWalk-in Frzr @-11FReach-in temps were all <40FTemps noted: Pastrami Roast @35F; Roast Beef Roast @34F; Browned Turkey Roast @35F; Smoked Ham Roast @36FDiscussed Emp. exclusions for ill health and recognition of symptoms3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms were clean and stocked
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10/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @33FWalk-in Frzr. @-22FTemps noted: Turkey Roast @35F; Pastrami Roast @34F; Roast Beef @38FSanitizer buckets used throughout restaurant - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClRestrooms clean and stocked
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11/4/2010 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Re-caulk around toilet bases to ensure a smooth; cleanable surface.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-ins were <40F Walk-in refrig. @35FTemps noted: Salami @38F; Turkey Roll @37F; Capicolla @37F; Tuna salad mix @37F3-comp sink used for utensils - tested - 100 ppm ClSanitizer buckets used for surface wiping - tested - 100 ppm ClCustomer restrooms clean and stocked
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11/3/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked and used.-Soups 142F.-Three compartment sink OK to wash; rinse; and sanitize.-Mop sink OK.-All chemicals properly stocked and stored.-All items stored at least 6" off the ground.-Scoop being used properly.-Walk-In 40F.-Freezer 0F.-All containers properly labeled.-All lights properly shielded.-Reach-In 40F.-Wiping cloth sanitizer at 50 ppm chlorine.-Both bathrooms properly stocked.-Test stripes available.
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11/20/2008 | Routine Inspection 1st | 100 |
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