Subway/Pilot #103, 8924 Lake Road, Brunswick, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- Subway
- 4.5/4.6- Nozzles have debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- 6.4- Walls in the walk-in cooler and around fan are moldy. Clean this.
- C6.2- Light in walk-in cooler and walk-in freezer is burned out. Replace this.
- R6.4- Clean the floor under the dish machine it is dirty.
- Pilot
- *4.5/4.6- Interior of the ice maker is soiled. Clean and sanitize food contact surfaces to sight and touch.
- R6.1- Metal outside door in downstairs storage room has a large gap under the door. Replace weather stripping to prevent possible pest entry.
- R6.4- Wall in downstairs storage area is chipping/uncleanable. Clean the wall and make any needed repairs. Discussed placing food in bins in this area.
- 6.4- Floor under shelving in the walk-in cooler is soiled. Clean this.
- 3.5- Provide the ingredient label for scones in self-serve case.
- 4.5- Walk-in cooler shelving is dusty. Clean this.
- Note: Sandwiches are marked with a time for quality not time in lieu of temperature.
|
1/10/2012 | Standard2 | |
- PILOT AREA
- */C 3.4/4.4- Downstairs retail sandwich cooler had an ambient air temperature of 51°F. Hard boiled egg in cooler had an internal temperature of 51°F. Repair cooler to maintain 41°F and below and discard any contaminated foods. Foods were removed from cooler and service requested on cooler.
- *3.4- Rolly egg and cheese tortilla had an internal temperature of 130°F. Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth. These foods were relocated to back of roller grill and grill to be turned adjusted. Other foods were above 135°F on the grill.
- 3.5- Provide ingredient information for the self serve doughnuts.
- 4.5- Bottom of the Jordon cooler is dirty and shelving is chipping and rusty. Clean and repair/replace shelving as needed.
- R6.4- Wall outside the coffee storage room is damaged/chipping. Make any necessary repairs to facilitate cleaning and prevent possible contamination.
- R6.1- Metal door outside walk-in cooler is not tight fitting. Doors to the outside must be self closing and tight fitting to prevent possible pest entry.
- R6.4- Clean the floor under the conveyor belt area it is dirty.
- C4.1- Provide a thermometer in the upstairs upright cooler currently holding at 41°F.
- SUBWAY
- 6.4- Clean the floor under the dish machine.
- Operation will be a retail food establishment for the next licensing year. Greater that 50% sales in retail area than the Subway.
|
7/6/2011 | Standard 1 | |
- PILOT AREA
- *4.4- No sanitizer residual in the wiping cloth bucket or spray bottle near the beverage dispenser. Maintain QAC sanitizer at 200 ppm to adequately sanitize and prevent bacteria growth.
- 6.4- Wall in the coffee storage room is damaged/chipping. Make any necessary repairs to facilitate cleaning and prevent possible contamination to food products.
- 6.4- The wall and floor around the soda syrup boxes are dirty. Clean this area.
- 6.1- Weather stripping under metal door outside the walk-in cooler is partially missing. Replace weather stripping in order to prevent possible pest entry.
- 4.5- Bottom of Turbo Air freezers have debris build-up. Clean this equipment.
- 4.1- Provide an accurate thermometer in the upstairs upright cooler. Current thermometer reading 60°F actual temperature 40°F.
- 6.4- Floor under the conveyor belt in upstairs back area (across from upright cooler) has debris build-up. Clean this area.
- Notes: Old Fashion loaf sell by date 1-9-11. This was removed during the inspection.
- SUBWAY
- *4.4- Dishmachine did not reach 180°F on the final rinse. Food contact surfaces shall be sanitized in the sink until the dishmachine is repaired.
- 6.4- Clean the floor under the dishmachine.
- *5.1- Hose hanging down inside sink in dishmachine area. Repair spring so hose does not sit inside sink in order to prevent possible cross contamination.
|
1/20/2011 | Standard2 | |
- PILOT AREA
- 3.4- Foods are dated when they are removed from the freezer not when opened. Open hotdogs dated 8/1 and 8/4. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- 3.4/4.4- Upstairs walk-in cooler had an ambient air temperature of 51°F. Operator took temperature of milk which were above
- 41°F. All potentially hazardous foods were removed and maintenance was contacted cooler to be 41°F and below.
- 4.5- Shelving in the upstairs walk-in cooler is moldy/dirty. Clean the shelving.
- 6.4- Floor in storage areas are dirty. Clean this.
- Foods past the sell by date include but not limited to combos 9/2009, 4/2009, and 5/2009. pop tarts 7/13/2010, Cinnabon
- 5/31/2010. Some of these dates were on the boxes and not packaged product. Please change box when refill product.
- SUBWAY
- *3.4- Foods on top of cooler were holding above 41°F include but not limited to: cheese 44°-46°F, chicken 45°F, roast beef 43°F.
- Cooler holding below 41°F. Reportedly lids may have been left off foods and foods will be monitored throughout the day.
- 4.1- Provide an accurate thermometer in the reach-in cooler currently holding at 41°F.
- 6.4- Relocate fly strips which are above the white freezer and dish machine. Fly strips may not be hung over equipment, food, or single-use items.
- 6.4- Floor throughout back preparation room and dish machine is dirty. Clean the floor.
- 4.5- Pooling water in the reach-in cooler and upright two door cooler. Clean these coolers and repair any drains if needed.
- 3.2- Food stored on the floor in the walk-in freeze. Store food six inches off the floor to facilitate cleaning and prevent contamination.
|
7/23/2010 | Standard 1 | |
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