Critical: TCS foods were not being held at the proper temperature. Tuna salad was found on the sandwich line at 55 F. 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. Operator was asked to discard the product because it was more than four hours old and may have become contaminated. Discussed using cold tuna and cold mayo to make tuna salad in the future.
12/23/2015
Standard Inspection
Equipment and/or components are not maintained in good working order. Accumulation of ice build up in the walk-in cooler under condenser unit. 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. Repair this unit to eliminate ice build up and prevent contamination of food products.
07/02/2015
Standard Inspection
Equipment and/or components are not maintained in good working order. Ice is accumulating in the walk-in freezer below the condensing unit. 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. Repair to prevent ice buildup.
12/22/2014
Standard Inspection
Equipment and/or components are not maintained in good working order. 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. **Repair the walk-in freezer to eliminate build up of ice inside the unit.
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