GC:
Frozen foods frozen
Sanitizer: 100 ppm (quat - approved by manufacturer)
HACCP: Handwashing handout/education and education on labeling all sanitizer and chemical bottles
Deliveries come on Fridays.
All employees are TAP food handler certified.
Date marking is done on the day and time it is prepped. All items are held 48 to 72 hours according to Subway's HACCP plan.
- Thermometers provided and conspicuously placed
No thermometer was found in the cooler below the microwave and turbo chef
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Correct by providing thermometers in a conspicuous place in all coolers
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The walk-in cooler has a torn gasket on the door
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing gasket
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found soiled... 1.) soda nozzles on the soda machine next to the drive thru window
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) the gasket on the door of the coke cooler next to the bread warmer and handsink
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap is available at the back hand sink next to the 3 compartment sink
All handsinks should be equipped with soap, paper towels, hot/cold water, and a waste receptacle at all times
Correct by providing soap at all handsinks
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling and light fixture above the prep counter in the back next to the three compartment sink is soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Correct by cleaning all soiled ceilings and lights during hours when no food is being prepared
- Lighting provided as required. Fixtures shielded
No light was available in the walk-in freezer
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
Correct by fixing or replacing light in the walk-in freezer
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10/16/2015 | Routine | 91 |
HACCP
- Food protection during storage, prepartion, display, service, transportation
Found soda post mix cases stored directly next to the mop sink. Store post mix away from area of splash. Spoke to manager she stated she will move cleaning chemicals next to mop sink and post mix to area where chemicals were stored.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Facility has replaced rusted shelves above the dish area. Please replace rusted shelves in the walk in cooler.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Non food contact surface cleaning: please dust the the tops of the equipment on the bake line, detail handle to the walk in cooler, detail drain line area to the soda dispensing station, replace black tape on wall by three compartment sink, detail bottom side of soda dispensing area by the nozzles, clean lime accumulation on front counter under reach in soda cooler. Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Fix paper towel dispenser at the hand sink closest to the drive thru window.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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5/26/2015 | Routine | 94 |
HACCP Reviewed boil order procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored on the floor of the walk in cooler and behind the cooler.
Store all containers and boxes of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in walk in cooler are rusted and have chipping paint.
Reseal or replace racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Soda dispensing nozzles of fountain soda machine are soiled.
Wash, rinse, and sanitize nozzles.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
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12/6/2014 | Routine | 94 |
HACCP - Discussed and provided written information on proper food storage. Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted and peeling.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving above 3 bay sink rusted. Resurface or replace shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler behind front counter. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Lighting provided as required. Fixtures shielded
Light shield on fixture between walk in cooler and dry storage shelf near back door broken. Repair or replace light shield.
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5/14/2014 | Routine | 91 |
HACCP: Monitor liquid containers stored on shelving that may drip to foods or equipment below.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Insides surfaces of the salad cut bowls (white plastic) are cut and grooved excessively making proper cleaning and sanitizing difficult or not possible.
2) A few rubberized bread forms remain that are torn or ripped, presenting a physical contamination hazard to foods.
3) Racks in the walk in have chipped and peeling coated surfaces as well as rust along the rungs.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wall mount rack over the 3 bay sink is rusted.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
Soda nozzles on both fountain machine were soiled inside with build up.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Sides of doors and handles on coolers and other equipment soiled in areas where hands contact.
2) Ice transfer bucket soiled on exterior.
3) Lower cabinets in front area and by drive thru soiled in fronts.
•4) Scale and plastic container on rack above cut area soiled.
5) cabinet under hand sink near POS where chemicals are stored is soiled and tacky on surface.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
The drain handle to the last bay of the 3 bay sink is disconnected causing water to leak onto floor. Repair this or replace it to restore proper function.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flo•oring under most all of the tables in back and under the rear of the 3 bay are soiled with grey-brown build up
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/11/2013 | Routine | 92 |
HACCP: Quats in the buckets must be maintained at 2oo ppm per manufacturer direction. Change as needed to maintain this.
- Food protection during storage, prepartion, display, service, transportation
Egg patties stored in single use to go bags. All food must be protected from potential contamination at all times - it is unknown if these bags are of food grade quality. Foods must not be directly stored in these bags unless they are specifically made to be food grade.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) -Racks in walk in are rusted and coating is coming off. 2) Cutting boards in front have grooves that are too narrow and deep to effectively clean and sanitize. 3) Multiple bread froms are torn and damaged.
_Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above the 3 bay are damaged and have peeling surface.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
1-) Underside of the ice bin lid at drive thru soiled.
2) Ice guide in ice machine has black mold stuck on metal surface.
The food-contact surfaces of all equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Soda lid holders (black) Soiled at bottoms.
2) Bin holding utensils on the lowest wire rack by 3 bay is soiled inside.
3) Cabinet under self serve soda machine is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flo•or and coving in corner by 3 bay has a black build up.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/8/2013 | Routine | 91 |
HACCP: Ensure that hand scrubbing is done for a full 20 seconds and that the water faucet is turned off with the paper towel after hand drying.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in walk in have damaged surfaces.
2) Bread baking screen on rack holding product is torn.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above the 3 bay are damaged.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Area between the microwave and milk cooler on cabinet top is soiled.
2) Cabinet underneath the front soda area is soiled.
3) Cabinet under the handsink in front soiled.
4) Lid under the plastic bin sitting ion the rack i n back that is holding utensils is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Back flow device at mopsink leaking.
- Lighting provided as required. Fixtures shielded
Light in freezer out.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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8/24/2012 | Routine | 94 |
HACCP: Only food grade bags, boxes etc. may be used to hold food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Precooked eggs and sausage patties portioned in bags in box in walk in that could be eaten as is were not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
*items labeled*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above 3 bay sink and prep table are rusted. Racks in walk in have peeling coating.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Top interiors of both microwaves soiled.
2) Ice transfer bucket soiled.
3) Soiled trays and rubberized bread liners on lower shelf of prep table.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Top of cabinet under milk cooler and microwave soiled.
2) Cabinet under soda area - self serve - soiled with spilled syrup.
3) Handles on the lower cooler in front and handles on microwave soiled.
4) Black lid holder by soda machine in back soiled.
5) Backsplash on coke machine in back soiled and underside of coke machine in front soiled around dispensers.
6) Clean pots and dishware sitting in soiled container on lower rack by 3 bay.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring in the following areas is soiled: both the walk in freezer and refrigerator - mostly around baseboard, under the 3 bay along baseboard and in corner also, corner by the rack and mopsink, under the Coke machine in back.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/20/2012 | Routine | 90 |
HACCP: Clean and sanitize areas where hands frequently touch.
- Thermometers provided and conspicuously placed
No thermometer in counter top cooler holding milk.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in walk in rusted.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above the 3 bay sink have damaged peeling coated surface.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
THe following areas are soiled: lower cabinetry under milk cooler, cabinet under handsink nearest drive thru, white container holding clean utensils on the lowest wire rack in back, lid and straw holder at self service area, lower cabinet at self service area.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors are soiled in corner under 3 bay, around the wire racks legs and in other hard to reach areas in back.
Freezer floor is soiled under racks.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/8/2011 | Routine | 94 |
Arrived at facility to address a FBI complaint generated on the 3rd of May. According to complaintant he ate a cold cut sandwich with cucumbers, tomatoes, lettuce, black olives, mayo, and pepper jack cheese on the 27th of April at 1220 pm. He further stated that later that evening he became ill with vomiting, diarrhea and abdominal cramps lasting until the morning of the 29th of April.
He also stated that another person who ate there with him also became ill but could provide no details.
Upon arrival I was told by Tim and another employee that no management was available and neither of them were in charge. I asked that they call the manager to see if they could be available at a later time and was told not until the next day.
I spoke with Connie, the owner, and told her the basics of the complaint and that I would address this with Tim on site and she would get a written report and could call with any questions.
I read the basic complaint, told Tim of the symptoms and the suspected food items were, when the illness occurred and any other relevant info. Tim did state that several employees had been ill and missing work at this store.
I observed handwashing technique and reminded staff that the paper towel should be used to turn off the faucet after drying hands.
The cold temperatures were all within the proper range at 39 or less. However, the meatballs being held hot were at temperatures of 122 degrees on the top of the pan. The unit was turned up to increase temperature. Hot temperatures at the bottom were 145 degrees.
The sanitizer used is QUATS and it was testing at about 150 PPM. Per manufacturer direction the proper sanitizing level should be 200 ppm. When ask Tim stated the bucket had only been out for a couple of hours. Solution was remade and did provide a stronger PPM of approximately 200. I advised him to monitor the sanitizing chemical and change more often if needed.
No violation noted during this evaluation. | 5/4/2011 | Complaint Investigation | |
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