- 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: Silverware sets below front hand sink. Boxes are wet. Dispose of items wet from waste water. Do not store items where they can be soiled from waste water. CORRECTED
Location: Kitchen (front)
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Croutons below front hand sink. Boxes are wet. Dispose of items wet from waste water. Do not store items where they can be soiled from waste water. CORRECTED
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guard in walk in cooler.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink leaking. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
06/13/2014 | 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 holding turkey and salami at 46-47 deg F. Make sure to hold at 41 deg F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer on cooling unit. Remove ice and repair.
Location: Kitchen (back)
Equipment: Walk in freezer
|
11/18/2013 | 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 holding turkey and salami at 46-47 deg F. Make sure to hold at 41 deg F or below.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer on cooling unit. Remove ice and repair.
|
11/11/2013 | 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. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Walk-in cooler
- 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. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
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 drinks without lids and straws. Provide.
Location: Kitchen
- 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: In place sanitizer up front is over 500 ppm. Maintain at proper concentration.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet cloth on counter, Store in approved strength sanitizer solution.
Location: Kitchen
- 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: Provide thermometer for drive thru prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
|
05/31/2013 | 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: 1. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Kitchen
Equipment: Prep Top 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: 1. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Walk-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: 1. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.Note: On follow up inspection 5-30-2013 walk in cooler at 50 deg F. Shipment from today moved to walk in freezer. Foods disposed of at time of inspection: 9 yogurts 4 packs of salami 4 packs roast beef 1 pack shredded beef 8 packs of pepperoni 21 packs and 2 small containers of provolone cheese 5 packs and 2 small containers of pepper jack cheese 1 pack and one size pan of American Cheese 4 bags and 2 small pans of shredded cheese 1 pan of turkey 1 pan of chopped chicken 1 pan of chicken patties 4 bags of shredded mozarella cheese 2 pans of cold cut combo meats 1 pan of buffalo chicken 1 pan of BBQ 1 pan of terayaki 1 pan of ham 2 pans of meatballs 1 small pan of tuna salad2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation. CORRECTED3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved. NOTE: NOT USING UNIT
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
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 drinks without lids and straws. Provide.
Location: Kitchen
- 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: In place sanitizer up front is over 500 ppm. Maintain at proper concentration.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet cloth on counter, Store in approved strength sanitizer solution.
Location: Kitchen
- 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: Provide thermometer for drive thru prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
|
05/30/2013 | 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. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation.3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved.
Location: Kitchen
Equipment: Prep Top 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: 1. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation.3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved.
Location: Walk-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: 1. Foods in walk in cooler at 47-48 deg F. Repair to hold foods at 41 deg F or below. Foods delivered this morning in walk in cooler at 56-60 deg F. Move to walk in freezer to rapid cool foods. Note: moving at time of inspection.2. Main prep top cooler ham, turkey, roast beef at 47-48 deg F. Make sure unit holds foods at 41 deg F or below. Temperature likely elevated due to walk in cooler temperature elevation.3. Drive thru prep top cooler holding foods on top at 50-51 deg F. Note: disposed of 1 pan of turkey, 1 pan of ham, and 1 pan of roast beef at time of inspection. Do not use to hold potentially hazardous foods. Ice foods until cooler is proved.
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking
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 drinks without lids and straws. Provide.
Location: Kitchen
- 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: In place sanitizer up front is over 500 ppm. Maintain at proper concentration.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet cloth on counter, Store in approved strength sanitizer solution.
Location: Kitchen
- 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: Provide thermometer for drive thru prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
|
05/29/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of Serv Safe (food borne illness prevention training)
|
11/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of Serv Safe (food borne illness prevention training)
|
11/08/2012 | 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: Drive thru prep top cooler is holding luncheon meat at 44 deg F to 46 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 4-17-2012 Drive thru prep top cooler holding turkey luncheon meat at 51.5 deg F. Disposed of at time of inspection. Shredded cheese and cold cut combo meat at room temperature at 42.5 deg F. Placed inside prep top cooler at time of inspection. Ham at 47 deg F. Repair cooler to hold foods at 41 deg F or below.Do Not keep potentially hazardous foods at room temperature.Will receive a citation on follow up inspection 4-24-2012 if prep top cooler is not repaired.
Location: Kitchen
Equipment: Prep Top Cooler
|
04/24/2012 | 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: Drive thru prep top cooler is holding luncheon meat at 44 deg F to 46 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 4-17-2012 Drive thru prep top cooler holding turkey luncheon meat at 51.5 deg F. Disposed of at time of inspection. Shredded cheese and cold cut combo meat at room temperature at 42.5 deg F. Placed inside prep top cooler at time of inspection. Ham at 47 deg F. Repair cooler to hold foods at 41 deg F or below.Do Not keep potentially hazardous foods at room temperature.Will receive a citation on follow up inspection 4-24-2012 if prep top cooler is not repaired.
Location: Kitchen
Equipment: Prep Top Cooler
|
04/17/2012 | 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: Drive thru prep top cooler is holding luncheon meat at 44 deg F to 46 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
|
04/09/2012 | Routine |
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