- 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: Meats in walk-in are at 44-45 F; manager states the door has been open a lot during morning prep. Will return for recheck in one week; please ensure that cooler is holding at 41 or below. Replacing broken thermometer will help.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Soap dispenser for hand sink is about 2 feet from sink, and you have to reach across the soup hot wells to acces it, which makes it difficult to practice proper, thorough hand washing, and could lead to accidental contamination of soup. Relocate dispenser to be closer to hand sink, or you can purchase bottles of hand soap to be kept next to sink.
Location: Service counter
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: Bucket of quat sanitizer reading less than 150ppm. Ensure test strips are used and bucket is replaced frequently so that sani bucket always reads between 150-400 ppm. (Dispenser at 3 bay reads above 500 ppm straight from the hose, manager states this is a Subway practice and it is always diluted to proper concentration before use by using test strips, which are on hand, and she demonstrated the process for me.)
Location: Service counter
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer inside walk-in cooler is soiled, and is reading 60 F, when the anbient temp is 44-45. Replace thermometer.RECHECK 10/20/14: OWNER HAS GOTTEN NEW THERMOMETER, BUT HASN'T PUT IT N WALK-IN YET.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Compressor air intake vents below cold top have accumulated dust; clean.
Location: Service counter
Equipment: Sandwich make table
|
10/20/2014 | Recheck |
| No violation noted during this evaluation. | 10/10/2014 | Non-Illness Complaint |
- 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: Meats in walk-in are at 44-45 F; manager states the door has been open a lot during morning prep. Will return for recheck in one week; please ensure that cooler is holding at 41 or below. Replacing broken thermometer will help.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Soap dispenser for hand sink is about 2 feet from sink, and you have to reach across the soup hot wells to acces it, which makes it difficult to practice proper, thorough hand washing, and could lead to accidental contamination of soup. Relocate dispenser to be closer to hand sink, or you can purchase bottles of hand soap to be kept next to sink.
Location: Service counter
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: Bucket of quat sanitizer reading less than 150ppm. Ensure test strips are used and bucket is replaced frequently so that sani bucket always reads between 150-400 ppm. (Dispenser at 3 bay reads above 500 ppm straight from the hose, manager states this is a Subway practice and it is always diluted to proper concentration before use by using test strips, which are on hand, and she demonstrated the process for me.)
Location: Service counter
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer inside walk-in cooler is soiled, and is reading 60 F, when the anbient temp is 44-45. Replace thermometer.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Compressor air intake vents below cold top have accumulated dust; clean.
Location: Service counter
Equipment: Sandwich make table
|
10/10/2014 | Routine |
- 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: 1. SALAMI AND OTHER COLD CUTS HELD AT 48 DEGREES. MANAGER REPLACED WITH COLDER MEATS FROM REFRIGERATOR AND ADJUSTED COLD-HOLDING EQUIPMENT. CONTINUE TO MONITOR TEMPERATURES AND ADJUST EQUIPMENT AS NECESSARY. DO NOT OVERLOAD TRAYS WITH TOO MUCH MEAT. 1/21/2014 -- ALL TEMPERATURES LOOK GOOD ON RECHECK. COLD CUTS ALL AT 40-41 DEGREES.
Location: Service counter
Equipment: Cold top
- 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: 1. SANITIZER CONCENTRATION AT 450+ PPM. DILLUTE AND USE TEST STRIPS UNTIL CONCENTRATION IS AT 150-400 PPM. HAVE EQUIPMENT ADJUSTED TO DISPENSE THE CORRECT CONCENTRATION. 1/21/2014 -- SANITIZER CONCENTRATION AT 200 PPM ON RECHECK. LOOKS GOOD.
Location: Three bay area
Equipment: 3-bay
|
01/21/2014 | 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: 1. SALAMI AND OTHER COLD CUTS HELD AT 48 DEGREES. MANAGER REPLACED WITH COLDER MEATS FROM REFRIGERATOR AND ADJUSTED COLD-HOLDING EQUIPMENT. CONTINUE TO MONITOR TEMPERATURES AND ADJUST EQUIPMENT AS NECESSARY. DO NOT OVERLOAD TRAYS WITH TOO MUCH MEAT.
Location: Service counter
Equipment: Cold top
- 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: 1. SANITIZER CONCENTRATION AT 450+ PPM. DILLUTE AND USE TEST STRIPS UNTIL CONCENTRATION IS AT 150-400 PPM. HAVE EQUIPMENT ADJUSTED TO DISPENSE THE CORRECT CONCENTRATION.
Location: Three bay area
Equipment: 3-bay
|
01/14/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding tiles pulling away from wall on west end of service area. Re-caulk/repair/replace tiles so that they adhere tightly to wall and floor.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors under appliances along north wall of service counter area: under bread oven, bread storage, and reach-in coolers.
Location: Service counter
|
10/28/2013 | 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. ENSURE THAT PRE-CUPPED PORTIONS IN PANS ARE ABLE TO BE KEPT AT TEMPERATURE.
Location: Kitchen (front)
Equipment: Make table cooler
- 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.
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. PLASTIC HOLDING WATER IN DRAIN. ENSURE DRAIN PLUG(S) ARE FUNCTIONAL.
Location: Kitchen (back)
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RESEAL/SEAL ALL SINKS AND COUNTERS TO WALL AS APPLICABLE.
Location: Kitchen
Equipment: Prep sink
|
05/08/2013 | 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. ENSURE THAT PRE-CUPPED PORTIONS IN PANS ARE ABLE TO BE KEPT AT TEMPERATURE.
Location: Kitchen (front)
Equipment: Make table cooler
- 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.
Location: Kitchen (front)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLASTIC HOLDING WATER IN DRAIN. ENSURE DRAIN PLUG(S) ARE FUNCTIONAL.
Location: Kitchen (back)
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RESEAL/SEAL ALL SINKS AND COUNTERS TO WALL AS APPLICABLE.
Location: Kitchen
Equipment: Prep sink
|
05/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. POTATO SOUP IN WARMER SINCE THIS MORNING. PLEASE MONITOR TEMPERATURE OF FOOD IN UNIT. PERSON IN CHARGE DISCARDED. 11/21 TEMPERATURES MONITORED DAILY ON CHART.
Location: Kitchen (front)
- 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. OPEN DRINKS IN FRONT AND BACK AREAS.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s). SOAP NOT RINSED FROM EQUIPMENT AFTER WASHING. PLEASE RINSE.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN VEGETABLE SINK PLUMBING. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Veg. Sink
|
11/21/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. POTATO SOUP IN WARMER SINCE THIS MORNING. PLEASE MONITOR TEMPERATURE OF FOOD IN UNIT. PERSON IN CHARGE DISCARDED.
Location: Kitchen (front)
- 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. OPEN DRINKS IN FRONT AND BACK AREAS.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s). SOAP NOT RINSED FROM EQUIPMENT AFTER WASHING. PLEASE RINSE.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN VEGETABLE SINK PLUMBING. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Veg. Sink
|
11/16/2012 | Routine |
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer on the walk in cooler not operational.
- Walls, floors, etc/soiled
Physical structure, ceilings soiled. (Dust on ceiling tiles by ceiling vent)
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Three bay area
- Thermometer, provided
Cold 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 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.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair. (Cold water handle of 3 bay sink is stripped)
Correction: Equipment shall be maintained in good repair and condition. Repair cold water faucet handle on 3 bay sink.
Location: Kitchen
Equipment: 3-bay
|
05/25/2012 | Routine |
- 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: Front door open. Please keep closed to prevent pest entry. CORRECTED
Location: Sales floor
|
01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about SUBWAY, 68 W NEW YORK ST, Indianapolis, IN »