- General Comments that relate to this Inspection
All violations noted in inspection of 3-24-2015 have been corrected.No new violations noted-
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3/26/2015 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Violations Noted:Observed employees only washing their hands for 4 - 7 seconds. Employees must wash was hands for at least 20 seconds after touching money or switching food handling/baggineg tasks.Talked w/both employeees on duty and reminded them of importance of proper handwashing - both employees started wahsing hands at correct times and for correct duration.Facility needs to replace missing soap dispenser and broken paper towel dispenser.Temps noted:Hot cheese sauce @157FHot meatballs @164FC-held sliced Ham @35FC-held Roast beef @37FC-held Turkey slices @35FC-held Salami slices@36FTuna mix @38FCondiments organized/clean/all <40FWalk-in Refrig. @40FWalk-in Frzr @1FFood prep surfaces found clean3-comp sink used for utensils - tested - 200 ppm Quat
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3/24/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted in inspection of 4-7-2014 have been addressed.**Ensure CFPM is scheduled for a minimum of 30 hrs./week
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4/9/2014 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
The designated CFPM does not have her Washoe County issued certificate posted in the store.
- General Comments that relate to this Inspection
The designated CFPM does not have her Washoe County issued certificate posted in the store.Ms. Potter (the designated CFPM) must work a minimum of 30 hrs. in the Silverada store.It is strongly suggested that additional employees become certified to fill-in for Ms. Potter in case she should be sick; on vacation pr otherwise absent.If this store (or any others) do not adhere to WCHD regulations; Permit suspension and re-inspection fees will be applied-
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4/7/2014 | Routine Reinspection 2nd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Need to have a dedicated CFPM scheduled for a minimum of 30 hours
- General Comments that relate to this Inspection
Need to have a dedicated CFPM scheduled for a minimum of 30 hours.Must have employee register their ServSafe certificate with Washoe County Health District (WCHD.) After that registration; the ServSafe certificate holder will receive their WCHD issued Certified Food Protection Manager (CFPM) certificate. The successful CFPM shall hang their county issued certificate on the wall of the establishment that they are in charge of.A CFPM shall be shown to be "on shift" and available for a minimum of 30 hours per week. Evidence of this minimum being adhered to shall be a review of accurate staffing schedules and time accounting data.This facilityhas 7 days to correct this situation or your Health Permit to Operate shall be suspended at that time.If any questions; please call the WCHDMark Dougan; Environmentalist @ 328-2680 orDave McNinch; Environmentalist Supervisor (Food Program) @ 328-2434
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4/1/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Needs to be obtained in 60 days (3/28/2014)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No handtowels at back Employee sink - corrected @time of insp.
- General Comments that relate to this Inspection
The following items were noted @time of inspection:Front Walk-in Refrig. found @40F -Food items stored correctlyRear Walk-in found @38F - was clean and organizedFood Temps noted:Sliced Turkey Breast @38FSliced Pastrami @39FTuna mix @38FSliced Cheeses @38FAll condiments were <40F (tomatoes; sprouts; onions; spinach and lettuce)Observed frequent handwashing by employeesAll food prep surfaces were cleanBack handsink paper towel dispenser was out - corrected @time of inspection3-comp sink used for utensils - tested - 200 ppm QuatThis facility must obtain a Certified Food Protection Manager within 60 days or risk having permit suspended; Call Health Inspector to let him know that at at least 1 (preferably 2) employees are enrolled.
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1/29/2014 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility
- General Comments that relate to this Inspection
Floors have been cleaned in the walk in fridge; need to clean as often as needed to remove food debris and limit the attraction of vermin.All fridges <=41FFreezer <=0FSanitizer bucket/3 compartment sink 300 ppm QuatTuna salad in front counter 40FSliced ham 41FHandsinks clean and stockedObserved good handwashing by staff
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2/12/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. Left a list of the approved CFPM instructors with operator. When Servsafe certification is obtained need to register with Washoe County Health and post Washoe County CFPM in a conspicuous place.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed food debris on the floor of the walk-in fridge. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Handsinks clean and stocked Walk-in freezer <=0FFridges <=41F3 compartment sink 300 ppm Quat All food storage goodsliced roast beef 42FTuna salad 41FMeatballs in marinara sauce 163FReminded staff to wash hands prior to putting on gloves and exclusion policy for employee illness.
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2/4/2013 | Routine Inspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometeres. Must provide accurate thermometers. Walk in freezer with inaccurage thermometer reading. Do place an accurate themometer in walk in freezer and provide a secondary thermomter for walk in cooler. All food properly cold holding and recorded below 40 F. Temped chicken in walk in reefer at 37 F. All food in walk in freezer observed frozen.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace missing ceiling tile overhead prep table to prevent possible cross contamination from physical contaminants such as dust above falling into food.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Sliced tomatoes @ 38 F; barbecue chicken @ 38.7 F; steak pieces @ 40.2 F; buffalo chicken @ 41 F; chicken strips @ 39 F; tuna salad @ 38.5 F.Hot holding temps recorded:Marinara meatballs @ 187 F; brocolli cheese soup @ 170 and clam chowder @ 170 F.All food properly stored; no chemicals stored next to food. Quaternary ammonia recorded at 200 ppm at 3 compartment sink. Sanitizer solution is changed every 4 hours.Handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing. No bare hand contact with ready to eat foods. Discussed with operator to not allow any other operations in handsink other than handwashing. Do not block handsink with any items. Handsinks should be assessible at all times to promote proper handwashing. Proper storage of employee personal drinks with a lid and a straw and stored properly. Reivewed with operator to designate a separate area for all personal belongings; do not store employee personal artifacts next to or on clean equipment; food or food service items. Reviewed handwashing and employee sick policy. Employees are to be excluded from work with any diahhareal illness or vomiting for 48 hours from time of their last incident.
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5/4/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Opening inspection:Complete:1. Add trim between walk in & Walls before opening facility.2. Touch up grout on wall by walk in cooler.Notes:Handsinks; 3 comp sink operational - stock before opening restaurant.Floor - ok; Walls - ok. Walk in cooler 40 f; Freezer 0 f. Reach in cooler @ 40 f. Counters - ok. Bathrooms - ok. **Add Thermometers in cooler & Reach in units before opening. **Will need Certified Protection Manager on hand at facility. Must attend Serve Safe Course (16 hours) if have not taken course. **Certificate must be posted.
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10/21/2011 | Opening Inspection | 100 |
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