Subway, One American Place-301 Main St-Suite 180, Baton Rouge, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: SUBWAY
Address: One American Place-301 Main St-Suite 180, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 08/06/2012

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Inspection findings

Inspection date

Type

  • Non-food contact equipment is not maintained in good repair.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Plumbing is not maintained.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
08/06/2012Routine
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Hand wash lavatory is not accessible
  • The hand wash lavatory is used for purpose other than hand washing.
  • Food handlers are not wearing proper hair restraints.
02/27/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Hand wash lavatory is not accessible
  • The hand wash lavatory is used for purpose other than hand washing.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Mops are not hung and/or stored to facilitate air drying.
08/12/2011Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored six (6) inches off the floor.
  • Hand wash lavatory is not accessible
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Mops are not hung and/or stored to facilitate air drying.
08/02/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
09/16/2009Routine
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
04/16/2009Complaint
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Hand wash lavatory is not accessible
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Walls/ceilings or attached equipment are not clean.
03/20/2009Reinspection
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Hand wash lavatory is not accessible
  • Walls/ceilings or attached equipment are not clean.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Food handlers are not wearing proper hair restraints.
03/16/2009Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • An accurate product temperature-measuring device is not provided.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Equipment and utensils are not air-dried.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Hand wash lavatory is not accessible
  • Walls/ceilings or attached equipment are not clean.
  • Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
03/12/2009Routine

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