Subway #18414 Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|10/8/2020||96-A||2-2D Adequate handwashing facilities supplied & accessible 1|
*Red indicates this violation is a known risk factor for foodborne illness.
|7/12/2019||90-A||6-1A Proper cold holding temperatures 1 |
15C Nonfood-contact surfaces clean 1
|1/3/2019||97-A||18 Insects, rodents, and animals not present 1|
|7/9/2018||96-A||17C Physical facilities installed, maintained, and clean 1 |
17C Physical facilities installed, maintained, and clean 1
18 Insects, rodents, and animals not present 1
|1/19/2018||97-A||16C Sewage and waste water properly disposed|
17A Toilet facilities: properly constructed, supplied, cleaned
|7/7/2017||94-A||6-2 Proper date marking and disposition|
15A Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
17C Physical facilities installed, maintained, and clean
|1/11/2017||91-A||PIC present, demonstrates knowledge, performs duties (indicates this violation is a known risk factor for foodborne illness.)|
Food-contact surfaces: cleaned & sanitized
Utensils, equipment and linens: properly stored, dried, handle
|7/6/2016||91-A||Proper cold holding temperatures|
|11/18/2015||93-A||1. Chemical spray bottles not labeled. The bottles were labeled at time of inspection. |
2. No thermometer was available in the walk-in cooler. Get thermometer to place in the unit.
|6/25/2015||91-A||Potentially hazardous food on the refrigerated make line at 47-48°F. Must be held at 41°F or below. The only items on the make line that were out of temperature were meat items that were portioned into stacked paper trays. Other items such as tomatoes, that were holding at 36°F, would freeze if the unit was turned down. The meat was removed from the trays and placed in the type of container holding at the proper temperature. |
|2/6/2015||92-A||1. Observed several open drinks on the prep table. Employee drinks must have a lid and straw. The drinks were discarded.|
2. Deli meat thawing in a container of water. To properly thaw meat, either place in a cooler or immerse in cold water that is continuously running and spilling over. This may be done in a 3 comp sink that has been cleaned and sanitized both before and after thawing. The deli meat was placed in the cooler.
3. Single service articles stored under exposed drainage line at the hand wash sink. No food or food service equipment can be stored under exposed drainage lines.
|12/3/2014||87-B||1. Sanitizer for ware washing at 0 ppm quat. Must be 150 ppm minimum. The automatic dispensing unit was not operating properly. The employee was trained on how to manually make sanitizer. |
2. Improper reheating for hot holding. Observed meatballs at 120 - 127°F on the steam table. Employee stated that they had just been placed on the unit 15 minutes before. When just opened and heating in the microwave, make sure to stir the meatballs and get the food to 135°F before placing it on the steam table. If the meatballs had been cooled and stored from the previous night, the reheating temperature would be 165°F. The meatballs were reheated to 187°F.
|7/8/2014||91-A||Potentially hazardous food in the walk-in cooler at 48°F. Must be 41°F. A service technician was called at time of inspection. PHF was moved to the walk-in freezer to rapidly cool. Monitor temperature and do not put PHF in to the cooler until it maintains proper temperature.|
|3/25/2014||95-A||1. Sanitizer water at 3 comp sink had a significant amount of food debris in the water. The food containers must be washed and rinsed to remove food particles before being placed in the sanitizer water. |
2. Single service articles stored under exposed plumbing at the hand wash sink. No food or food service equipment can be stored under exposed plumbing. Bags of cups from the other side of the cabinet are falling under the plumbing. Install a barrier to keep cups in approved area.
|10/21/2013||91-A||1. Observed open drink on the prep table. Employee drinks must have a lid and straw.|
2. Maintenance worker using the vegetable sink to clean ceiling tiles with degreaser. The vegetable sink is for washing vegetables and can be used for no other purpose. The maintenance worker relocated to the mop sink and the vegetable sink must be cleaned before use.
3. Single service articles stored under exposed plumbing at the hand wash sink. No food or food service equipment can be stored under exposed plumbing. Repeat Violation.
|6/18/2013||95-A||1. Observed employee preparing food with 2 jeweled rings. The only jewelry allowed on hands or arms is a plain band ring. |
2. Single service articles stored under exposed plumbing at the hand wash sink. No food or food service equipment can be stored under exposed plumbing.
|10/4/2012||92-A||1. Sanitizer water at 3 comp sink had a significant amount of food debris in the water. The food containers must be washed and rinsed to remove food particles before being placed in the sanitizer water. Also, the containers should not just be dipped in the solution, but soaked for 30 seconds. |
2. Observed food employee with facial hair longer than 1/2 inch. A beard cove must be used when longer than 1/2 inch.
3. Shattered fluorescent light bulb on floor in the dry storage area. No food appeared to be compromised. Clean the glass from the floor.
|7/24/2012||90-A||1. Improper reheating for hot holding. Observed meatballs at 117ºF on the steam table. Employee stated that they had just been placed on the unit. When heating in the microwave, make sure to stir the meatballs and get the food to 165ºF before placing it on the steam table. |
2. Cell phone stored on items in dry storage. Personal items must be stored separately from food and food service equipment
|4/13/2012||95-A||1. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Level at 0 ppm quat. Sanitizer was changed and manually added until autodispensing unit can be adjusted.|
2. Clean the syrup off of the floor in the beverage dispensing closet.
|1/13/2012||95-A||1. Observed food employee with numerous bracelets on wrists. A plain band ring is the only jewelry allowed on hands and arms. Same employee had uncovered beard longer than 1/2 inch. Repeat violation.|
2. Replace cracked light shield in dry storage area.
|12/13/2011||91-A||Food employee used restroom and came into the kitchen area, the started to open bread oven without first washing his hands. After using the restroom, employees must wash hands in the restroom and then again when entering the kitchen. The employee was stopped and asked to wash hands. He rinsed his hands for about 3 seconds. The employee was again stopped and directed to use soap and thoroughly wash hands. The person-in-charge must ensure employees know when and how to wash their hands. Corrected on-site.|
|8/9/2011||89-B||Observed potentially hazardous food cold-held at greater than 41ºF. PHF on the make-line at 42-48ºF. The cooler was at the maximum setting and could not be adjusted down. PHF items in containers 1/2 full were at 42ºF. The containers that were full were at 46-48ºF. The employee was instructed to remove the food to levels only 1/2 full and a service technician was called. Do not fill the containers to a higher level until the cooling unit can maintain PHF at 41ºF or below. Repeat violation.|
|3/30/2011||90-A||1. Observed potentially hazardous food cold held at greater than 41ºF. Miscellaneoous PHF items in the walk-in cooler at 45-47ºF. The cooler door was open, which was probably the cause. Person-in-charge must monitor the temperature of the cooler after the door was shut to insure the temperature drops to 41ºF or below. Corrected on-site. |
2. Observed utensil in the hand wash sink. Utensils can never be in the hand wash sink. Corrected on-site.
|1/14/2011||96-A||Food stored on floor in walk-in freezer. Food storage must be a minimum of 6 inches off the floor. Repeat violation.|
Observed employee with ineffective hair restraint. All employees preparing food must wear hair restraints. Also, employees with beards must wear beard restraint unless it is trimmed to 1/2 inches or less. Corrected on-site.
|2/22/2010||88-B||Potentially hazardous food not held at 135º F or above. Meatballs and soup were discarded at time of inspection.|
Vegetable and 3 compartment sinks do not have required air gaps. Repeat violation.
|10/8/2009||94-A||All chemical bottles must be labeled.|
Food service equipment to include 3-comp sink and vegetable sink must have air gap.
|6/14/2009||95-A||Employees cannot eat in prep areas. |
Spray nozzle at 3-comp sink in disrepair. Must repair due to inability to clean.
|2/20/2009||93-A||Ice dispenser for self-service should be thoroughly cleaned. It should be disassembled to ensure that area behind chute is cleaned.|
Employee drinks must have lid, straw, and be in a disposable cup.
|10/30/2008||95-A||PIC not aware of employee health policy.|
Do not store knives under soap dispenser
|7/7/2008||96-A||Spray nozzle must not be below rim of sink. Must be 2½ above rim.|
Floor should be cleaned.
|3/11/2008||96-A||Employee drinks must have lid and straw and be in a disposable cup.|
|11/19/2007||84||Do not store food items or single-service articles under exposed plumbing at hand wash sink. Repeat|
Beverage dispensing nozzles should be cleaned. Repeat
Chemicals improperly stored. Bathroom cleaner stored directly over misc. food items.
Employee items improperly stored.
|7/7/2007||91||Do not store single-service items under exposed plumbing.|
Beverage dispensing nozzles should be thoroughly cleaned to remove significant amount of build-up. Clean shelving where to go plates are stored.
Electric fly catcher must be relocated to not be above food prep table
|2/8/2007||98||Food not transferred promptly to temperature holding units|
|1/25/2007||88||Spray bottles not labeled as to contents|
Evidence of employee/s eating in kitchen area
Equipment handles in need of deep cleaning
Only provided soap for handsink inaccessible
Usage of upside-down crate for storage- floor inaccessible for cleaning