- 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: 1. Small cardboard containers of beef and chicken held at 48 deg. F on top of cold top unit on front prep line. Hold all cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. DO NOT OVER FILL PANS TO AID IN COOLING. UNIT WAS HOLDING ALL OTHER FOODS AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- 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: 1. Thermometer broken inside of two door reach in cooller on front line. Replace.
Location: Kitchen (front)
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair.
Location: Walk-in cooler
|
06/04/2014 | 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: 1. Small cardboard containers of beef and chicken held at 48 deg. F on top of cold top unit on front prep line. Hold all cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. DO NOT OVER FILL PANS TO AID IN COOLING. UNIT WAS HOLDING ALL OTHER FOODS AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- 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: 1. Thermometer broken inside of two door reach in cooller on front line. Replace.
Location: Kitchen (front)
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair.
Location: Walk-in cooler
|
05/28/2014 | 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: 1. Small cardboard containers of beef and chicken held at 50 deg. F on top of cold top unit on front prep line. Hold all cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. DO NOT OVER FILL PANS TO AID IN COOLING. UNIT WAS HOLDING ALL OTHER FOODS AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Back room
- 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: 1. Thermometer broken inside of two door reach in cooller on front line. Replace.
Location: Kitchen (front)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair.
Location: Walk-in cooler
|
05/21/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank in back kitchen area at drink system not restrained. Restrain all C02 tanks.
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 49 deg. F. and 50 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE >. CORRECTED
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 49 deg. F. and 50 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE >. CORRECTED
Location: Kitchen (front)
Equipment: Cold top
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler did not wash hands before putitng on gloves to handle food. You must wash hands at approved handsink with soap and water before using gloves to handle food.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair light to a sound working condition.
Location: Walk-in cooler
|
12/11/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank in back kitchen area at drink system not restrained. Restrain all C02 tanks.
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 49 deg. F. and 50 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE >. CORRECTED
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 49 deg. F. and 50 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE >. CORRECTED
Location: Kitchen (front)
Equipment: Cold top
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler did not wash hands before putitng on gloves to handle food. You must wash hands at approved handsink with soap and water before using gloves to handle food.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair light to a sound working condition.
Location: Walk-in cooler
|
12/04/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank in back kitchen area at drink system not restrained. Restrain all C02 tanks.
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 52 deg. F. and 56 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS AND USE LIDS TO AID IN COOLING.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Small cardboard containers of chicken, beef, on top of cold top prep cooler held between 52 deg. F. and 56 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> TO AID IN COOLING DO NOT OVERFILL PANS, USE OF LIDS WILL AID IN HOLDING FOOD AT PROPER TEMPERATURE OF 41 DEG. F. OR BELOW. NOTE > REPEAT VIOLATON 2. Pan of whole chicken breast meat held at 46 deg. F on top of cold top prep table on front line. Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS AND USE LIDS TO AID IN COOLING.
Location: Kitchen (front)
Equipment: Cold top
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler did not wash hands before putitng on gloves to handle food. You must wash hands at approved handsink with soap and water before using gloves to handle food.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair light to a sound working condition.
Location: Walk-in cooler
|
11/26/2013 | 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: 1. Cold top make table cooler holding food items at 43 to 49 deg. F. Turkey in pan was overfilled was at 49 deg. F all other items were between 43 and 47 deg. F. Do not overfill pans. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Make table cooler
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap below bottom of door and floor in back room. Repair door so there are not gaps between floor and bottom of door. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding off of wall below three bay sink. Repair.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Duck tape used to repair drain line at three bay sink. Duck tape is not approved for use in repairs. Repair drain using approved materials.
Location: Kitchen (back)
Equipment: 3-bay
|
06/24/2013 | 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: 1. Cold top make table cooler holding food items at 43 to 49 deg. F. Turkey in pan was overfilled was at 49 deg. F all other items were between 43 and 47 deg. F. Do not overfill pans. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Make table cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap below bottom of door and floor in back room. Repair door so there are not gaps between floor and bottom of door. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding off of wall below three bay sink. Repair.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Duck tape used to repair drain line at three bay sink. Duck tape is not approved for use in repairs. Repair drain using approved materials.
Location: Kitchen (back)
Equipment: 3-bay
|
06/17/2013 | 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: 1. Cold top make table cooler holding food items at 43 to 49 deg. F. Turkey in pan was overfilled was at 49 deg. F all other items were between 43 and 47 deg. F. Do not overfill pans. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Make table cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap below bottom of door and floor in back room. Repair door so there are not gaps between floor and bottom of door. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding off of wall below three bay sink. Repair.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Duck tape used to repair drain line at three bay sink. Duck tape is not approved for use in repairs. Repair drain using approved materials.
Location: Kitchen (back)
Equipment: 3-bay
|
06/10/2013 | Routine |
- 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: 1. Thermometer missing inside of one of the two door reach in coolers on front line. Provide a working thermometer.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap missing at front hand sink on prep line. Provide hand soap at all times.
Location: Kitchen (front)
Equipment: Hand sink
|
12/06/2012 | Routine |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Emp restroom
|
06/08/2012 | Routine |
| No violation noted during this evaluation. | 03/08/2012 | Non-Illness Complaint |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
|
12/02/2011 | Routine |
Restaurant representatives - add corrected or new information about SUBWAY #24801, 6025 MADISON AVE, Indianapolis, IN »