- CO2 tanks unrestrained (corrected on site)
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: Unrestrained CO2 tank in use in the back by soda syrups. Manager restrained tank with chain.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can placed in front of hand sink in prep area blocking it from use. Do not block hand sinks.
Location: Prep area
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster is positioned, with lids open, against side wall of dumpster enclosure thus making it impossible to close lids. Dumpster lids should be kept closed when not in use. Contact waste management vendor to find a solution
Location: Dumpster area
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11/05/2014 | Routine |
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Gloves stored below front hand sink. Remove. Do not store anything below waste water lines. CORRECTED AT TIME OF INSPECTION
Location: Kitchen (front)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light not adequate in walk in cooler. Provide brighter light in cooler.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing precooked chicken at room temperature. Discontinue. Thaw in refrigeration, under running cold water or in microwave immediately before service. CORRECT AT TIME OF INSPECTION - PLACED IN WALK IN COOLER.
Location: Kitchen (back)
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02/18/2014 | 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: Prep top cooler with vegetables is holding cheese and veggie patties at 45.5 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer not reading at 3 bay sink. Change frequently enough to maintain at proper concentration. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Purses on shelves with food. Store separately. CORRECTED
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: Soda caps soiled. Please clean. CORRECTED
Location: Dining room
Equipment: Soda machine
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07/26/2013 | 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: Prep top cooler with vegetables is holding cheese and veggie patties at 45.5 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer not reading at 3 bay sink. Change frequently enough to maintain at proper concentration. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Purses on shelves with food. Store separately. CORRECTED
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Soda caps soiled. Please clean. CORRECTED
Location: Dining room
Equipment: Soda machine
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07/19/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair dry wall or add access panel on wall by bathrooms.
Location: Sales floor
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01/29/2013 | 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 ...
- Hand sink improper usage (corrected)
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: KNIFE STORED IN KITCHEN HANDSINK--REMOVE.DO NOT USE HANDSINKS FOR STORAGE; USE FOR HANDWASHING ONLY. KEEP EMPTY.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
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: QUAT SANITIZER AT KITCHEN 3-BAY SINK AT 300 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE
Location: Prep area
- Single Service/Equipment storage (corrected)
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: SINGLE-SERVICE ITEMS STORED UNDER FRONT SERVICE COUNTER HANDSINK PIPING IN INTERIOR CABINET--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE AND TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE AND TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Dining room
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08/06/2012 | 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 ...
- 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: KNIFE STORED IN KITCHEN HANDSINK--REMOVE.DO NOT USE HANDSINKS FOR STORAGE; USE FOR HANDWASHING ONLY. KEEP EMPTY.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
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: QUAT SANITIZER AT KITCHEN 3-BAY SINK AT 300 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE
Location: Prep area
- 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: SINGLE-SERVICE ITEMS STORED UNDER FRONT SERVICE COUNTER HANDSINK PIPING IN INTERIOR CABINET--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE AND TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
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07/26/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: provide stainless flashing on either side of walk in cooler and freezer
Location: Back room
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07/17/2012 | Pre-Licensing |
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