Subway, 6594 Mayfield Rd, Mayfield Heights, OH 44124 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Subway
Address: 6594 Mayfield Rd, Mayfield Heights, OH 44124
Phone: (440) 446-1266
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type
  • Critical: Raw shell eggs are not maintained at 45° F or less.
    To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
  • Equipment and/or components are not maintained in good working order. Prep table at the produce side was measured at 56 degrees F
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
  • Critical: The handwashing sink was not easily accessible. Holding pan was inside of handwashing sink.
    To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
11/03/2015Standard Inspection
No violation noted during this evaluation. 04/02/2015Standard Inspection
  • Critical: TCS foods were not being held at the proper temperature (hot dogs and soup inside reach in cooler at line).
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
  • Equipment and/or components are not maintained in good working order (reach in cooler at line).
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
  • Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
    To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
  • Critical: Observed no towels or hand drying device at the handwashing sink(s).
    To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
10/23/2014Standard Inspection
  • Critical: Equipment food-contact surfaces or utensils are dirty.
    To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and cover cotton candy machine. Correct By: 14-Apr-2014
06/19/2014Follow-up Inspection
  • Critical: Equipment food-contact surfaces or utensils are dirty.
    To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and cover cotton candy machine. Correct By: 14-Apr-2014
04/07/2014Standard Inspection

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