- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEATBALLS IN MIDDLE COOLER MEASURED AT 50 DEGREES F. MAINTAIN PRODUCT AT 41 DEGREES F. MANAGER MOVED MEAT BALLS TO A ALTERNATE COOLER.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CARRY OUT CONTAINERS STORED IMPROPERLY. INVERT CONTAINERS TO KEEP FREE FROM CONTAMINATION.
Location: Back room
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS AJAR. KEEP CLOSED TO PREVENT RODENT AND INSECT ENTRY.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSER FOR SODA MACHINE SOILED. CLEAN DAILY.
Location: Dining room
Equipment: Soda machine
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04/25/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEATBALLS IN MIDDLE COOLER MEASURED AT 50 DEGREES F. MAINTAIN PRODUCT AT 41 DEGREES F. MANAGER MOVED MEAT BALLS TO A ALTERNATE COOLER.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CARRY OUT CONTAINERS STORED IMPROPERLY. INVERT CONTAINERS TO KEEP FREE FROM CONTAMINATION.
Location: Back room
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS AJAR. KEEP CLOSED TO PREVENT RODENT AND INSECT ENTRY.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSER FOR SODA MACHINE SOILED. CLEAN DAILY.
Location: Dining room
Equipment: Soda machine
|
04/18/2014 | Routine |
| No violation noted during this evaluation. | 02/27/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/31/2013 | Routine |
| No violation noted during this evaluation. | 08/08/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.RECHECK 4/24: REACH IN COOLER CONTAINING SLICED VEGETABLES AND BOTTLED SAUCES HOLDING FOOD AT 48 DEGREES F.REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.RECHECK 4/24: REACH IN COOLER CONTAINING SLICED VEGETABLES AND BOTTLED SAUCES HOLDING FOOD AT 48 DEGREES F.REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR COLD TOP COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER LOCATED AT SERVICE COUNTER.
Location: Service counter
|
05/09/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.RECHECK 4/24: REACH IN COOLER CONTAINING SLICED VEGETABLES AND BOTTLED SAUCES HOLDING FOOD AT 48 DEGREES F.REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.RECHECK 4/24: REACH IN COOLER CONTAINING SLICED VEGETABLES AND BOTTLED SAUCES HOLDING FOOD AT 48 DEGREES F.REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR COLD TOP COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER LOCATED AT SERVICE COUNTER.
Location: Service counter
|
04/24/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.
Location: Service counter
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLERS LOCATED BEHIND SANDWICH MAKE TABLE ARE HOLDING ABOVE 41 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. A SERVICE TECHNICIAN IS CURRENTLY ON SITE TO PROVIDE REPAIR.
Location: Service counter
Equipment: Reach in cooler
|
04/17/2013 | Routine |
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RED MAGNETIC STRIP CONTAINING KNIVES SCRATCHED AND PEELING. STRIP WAS REMOVED FROM WALL AND WILL BE REPLACED.
Location: Kitchen
|
10/30/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER HOLDING FOOD AT 52 DEGREES F. REPAIR/ADJUST COOLER TO HOLD POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED ON PREP TABLE IN BACK KITCHEN. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE WASHED HANDS USING COLD WATER AT HAND SINK LOCATED AT SERVICE COUNTER. ENSURE HANDS ARE WASHED WITH HOT WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Service counter
|
06/05/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER HOLDING FOOD AT 52 DEGREES F. REPAIR/ADJUST COOLER TO HOLD POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED ON PREP TABLE IN BACK KITCHEN. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE WASHED HANDS USING COLD WATER AT HAND SINK LOCATED AT SERVICE COUNTER. ENSURE HANDS ARE WASHED WITH HOT WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Service counter
|
05/30/2012 | Routine |
| No violation noted during this evaluation. | 02/16/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 02/07/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING IN BACK PREP AREA. NO STRAW OR LID ON CUP CONTAINING BEVERAGE. ENSURE EMPLOYEES EAT IN DESIGNATED AREAS WHERE NO FOOD PREPARATION IS PERFORMED. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KNIVES STORED INSIDE HAND SINK ON FRONT LINE. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS AT HAND SINK WITH WATER LESS THAN 100 DEGREES LOCATED ON FRONT LINE. EMPLOYEE HAD TO ADJUST FAUCET TO GET HOT WATER FLOWING. HANDS SHOULD BE WASHED WITH A MINIMUM HOT WATER TEMPERATURE OF 100 DEGREES F.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Food handler certificate faxed to office. No inspection performed in the field.
|
12/28/2011 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING IN BACK PREP AREA. NO STRAW OR LID ON CUP CONTAINING BEVERAGE. ENSURE EMPLOYEES EAT IN DESIGNATED AREAS WHERE NO FOOD PREPARATION IS PERFORMED. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: KNIVES STORED INSIDE HAND SINK ON FRONT LINE. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS AT HAND SINK WITH WATER LESS THAN 100 DEGREES LOCATED ON FRONT LINE. EMPLOYEE HAD TO ADJUST FAUCET TO GET HOT WATER FLOWING. HANDS SHOULD BE WASHED WITH A MINIMUM HOT WATER TEMPERATURE OF 100 DEGREES F.
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12/21/2011 | Routine |
Restaurant representatives - add corrected or new information about SUBWAY #1345, 7401 N SHADELAND AVE, Indianapolis, IN »