- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLADE SURFACE ON CLEAN AND SANITIZED KNIVES CONTAMINATED FROM STORAGE ON MAGNETIC STRIP SOILED WITH RUST AND FOOD SOIL.ENSURE MAGNETIC STRIPS ARE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF UTENSILS ON FOOD CONTACT SURFACE.MANAGER IMMEDIATELY CLEANED AND SANITIZED MAGNETIC STRIPS AND KNIVES.
Location: Prep area
Equipment: Knife/utensil rack
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10/16/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE TOUCHED EYES AND MOUTH WITH HANDS AND DID NOT WASH HANDS IMMEDIATELY THEREAFTER TO REMOVE CONTAMINATION.ENSURE HANDS ARE WASHED THOROUGHLY AFTER TOUCHING ANY PARTS OF THE FACE OR ANY OTHER TYPE OF CONTAMINATION.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER ON SERVICE LINE.
Location: Service counter
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP IN DISPENSER STORED ON WALL NEXT TO TWO BAY SINK.HAND SOAP MAY NOT AVAILABLE AT PREP SINKS. REMOVE HAND SOAP DISPENSER.
Location: Kitchen
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02/14/2014 | 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: SANDWICH MAKE LINE COOLER HOLDING TUNA SALAD AND DELI MEATS BETWEEN 46 AND 47 DEGREES F.REPAIR/ADJUST TO HOLD PHF AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEADS STORED IN MOP BUCKET AND IN MOP SINK.HANG MOPS ON MOP RACK WHEN NOT IN USE.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE ON COLD TOP MAKE LINE OR REACH IN COOLER IN BACK OF MAKE TABLE.PROVIDE VISIBLE THERMOMETERS INSIDE COOLING UNITS.
Location: Service counter
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07/17/2013 | 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: SANDWICH MAKE LINE COOLER HOLDING TUNA SALAD AND DELI MEATS BETWEEN 46 AND 47 DEGREES F.REPAIR/ADJUST TO HOLD PHF AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEADS STORED IN MOP BUCKET AND IN MOP SINK.HANG MOPS ON MOP RACK WHEN NOT IN USE.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE ON COLD TOP MAKE LINE OR REACH IN COOLER IN BACK OF MAKE TABLE.PROVIDE VISIBLE THERMOMETERS INSIDE COOLING UNITS.
Location: Service counter
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07/10/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ENTERED PREP AREA FROM DINING ROOM AFTER CONSUMING FOOD AND PUT ON A PAIR OF GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONSUMING FOOD AND BEFORE PUTTING ON A PAIR OF GLOVES AND IN BETWEEN GLOVE CHANGES.
- 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 OPENED CAN OF SODA AND POTATO CHIPS STORED ON PREP TABLE IN BACK KITCHEN AREA. EMPLOYEES EATING IN BACK PREP AREA. ENSURE EMPLOYEES CONSUME FOOD IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION (DINING ROOM). FURTHERMORE, ALL EMPLOYEE DRINKS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- 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: SLIME MOLD BUILD UP ON ICE DISPENSER LOCATED ON SODA MACHINE. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Ice machine
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01/23/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ENTERED PREP AREA FROM DINING ROOM AFTER CONSUMING FOOD AND PUT ON A PAIR OF GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONSUMING FOOD AND BEFORE PUTTING ON A PAIR OF GLOVES AND IN BETWEEN GLOVE CHANGES.
- 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 OPENED CAN OF SODA AND POTATO CHIPS STORED ON PREP TABLE IN BACK KITCHEN AREA. EMPLOYEES EATING IN BACK PREP AREA. ENSURE EMPLOYEES CONSUME FOOD IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION (DINING ROOM). FURTHERMORE, ALL EMPLOYEE DRINKS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- 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: SLIME MOLD BUILD UP ON ICE DISPENSER LOCATED ON SODA MACHINE. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Ice machine
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01/16/2013 | Routine |
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS STORED IN MOP BUCKET AND ON FLOOR IN BACK STORAGE AREA. HANG MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen (back)
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: FOOD EMPLOYEE CLEANED EQUIPMENT IN WASH SOLUTION AT THREE COMPARTMENT MAINTAINING 88 DEGREES. ENSURE WASH SOLUTION MAINTAINS A MINIMUM OF 110 DEGREES F.
Location: Kitchen
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07/18/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION TOO STRONG, GREATER THAN 400 PPM QUAT LOCATED INSIDE THREE COMPARTMENT SINK AND BUCKET CONTAINING TOWELS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Three bay area
Equipment: 3-bay
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01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about SUBWAY #1798, 11655 FOX RD, Indianapolis, IN »