Subway, 1208 W Locust St Units A & B, Davenport, IA 52804 - inspection findings and violations

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Business Info

Name: SUBWAY
Address: 1208 W Locust St Units A & B, Davenport, IA 52804
Phone: 563-322-1125
Total inspections: 7
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 01/19/2016Follow Up LOC
  • Eating, drinking, or using tobacco
    Observation: Employee drinks shall not be on a food prep surface, also do not use a plastic bottle by closing and opening the lid you can contaminate your hands. Drinks shall be on a lower shelf - Drinks were moved
  • Established procedures for responding to vomiting and diarrheal events
    Observation: A procedure is needed for the clean up of vomit and diarrheal events.
  • Food storage containers identified with common name of food
    Observation: Squirt bottles of oil and vinegar shall be labeled. corrected
  • Using a handwashing sink- operation and maintenance
    Observation: Cold water is needed at men's restroom handsink. Corrected
  • Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
    Observation: Employees shall read and sign employee reporting agreement.
 01/12/2016Regular
No violation noted during this evaluation. 09/03/2015Regular
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: Soup being held around 115-120F. Light on warming unit does not stay on all the time. Replace or repair unit. In the meantime, find a way to maintain the soup at 135F or higher.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Clean the ice dispenser (pop machine) and the seperator plate in the ice machine.
 01/06/2015Regular
  • Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
    Observation: Thermometer is needed in front line reach-in. Corrected
 07/08/2014Routine
No violation noted during this evaluation. 01/16/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Mechanical warewashing equipment, hot water sanitizing temperatures
 07/17/2013Routine

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