Power Outage, See attached.
No violation noted during this evaluation. | 12/29/2015 | Unknown | |
HACCP = reheating (HACCP given during inspection)
quat sanitizer in bucket = 400ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the racks in the two door green front prep cooler, near the service line, are worn on the ends and beginning to rust.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
- No Certified Manager Present
A Food Service Sanitation Manager Certificate is not available for this establishment. The manager is in the process of receiving her certificate. Please provide this by the next routine inspection.
|
10/22/2015 | Routine | 98 |
HACCP = food handler training, glove storage
quat sanitizer in the three-compartment sink = 300ppm
- Food protection during storage, prepartion, display, service, transportation
1) Bag of onions is being stored in a plastic container, but not at least 6" off the floor. 2) A bag of ice is being stored directly on the floor of the walk-in freezer. Protect food items at all times. Elevate these food items at least 6" off the floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The clear plastic pitcher, which is used for filling the bottom of the hot well with water, is cracked and missing a piece of plastic. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Replace the pitcher so it meets these requirements.
- No Certified Manager Present
Samantha Nordvall, the manager on duty during this inspection, took the 8 hour Food Service Sanitation Manager Certification Course about 3 weeks ago and is waiting on the results. Once the certification is received, please post this certificate for any future inspections.
|
1/16/2015 | Routine | 97 |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The Interior lower shelf of the Coca Cola cooler is soiled. The interior shelving of the walk in cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The shelving with the food storage bins and baking equipment is soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
Single service articles were found stored under the sink water and drainage lines.
Corrected
- Plumbing installed and maintained
There is a leak at the ice machine self serve soda dispenser that is leaking into the lower shelf. There is a leak from the drain line at the hand wash sink at the sandwich make area.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
|
9/15/2014 | Routine | 95 |
HACCP: Discussed proper hand washing. Wash hands in the following manner: Always wash hands in a hand sink. 1) Rinse hands under running clean warm water. 2) Apply soap and rub hands together vigorously for at least 20 seconds. 3)Thoroughly rinse hands under running clean warm water. 4) Dry hands using paper towels. 5) To avoid recontamination, turn water off using a paper towel. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Beef was found thawing in a pan of standing water in the secondary sink.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A cut up cardboard box is being used as a divider in the condiments at the front area.
Remove all cardboard and provide a divider that is smooth, easily cleanable and nonabsorbent.
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.
- Single service items properly stored, handled, dispensed
A box of gloves was found stored on the floor by the bread prrofing rack.
Corrected
|
6/6/2014 | Routine | 96 |
HACCP: Proper holding temperatures of potentially hazardous foods and date marking when opened.
Quat Sanitizer: 300 ppm
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzles have soil build up. Clean nozzles as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Metal wire rack used to store cleaning supplies next to mop sink area has dust build up. Clean all non food contact surfaces as often as necessary to maintain clean and prevent soil & dust build up. 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./
- Storage/handling of clean equipment, utensils
Sandwich knives were being stored in a plastic container on back green metal rack with soil build up in the bottom interior and coming in contact with contact surfaces of sandwich knives. Store knives and clean utensils in a clean, dry place that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in refrigeration unit ceiling vent has dust accumulation. Clean as often as needed to prevent build up. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
•
|
8/21/2013 | Routine | 95 |
HACCP: Toxic Storage QUAT Sanitizing 300 ppm
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzles have soil build up. Clean nozzles as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Green rack used to store black containers next to furnace area has excessive dust build up. Clean all non food contact surfaces as often as necessary to maintain clean and prevent soil & dust build up. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in refrigeration unit ceiling vent has dust accumulation. Clean as often as needed to prevent build up. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
4/22/2013 | Routine | 96 |
HACCP: Please re-label all spray bottles as the current labeling is coming off due to normal use. Also, please try and keep the shelf directly below the cooling vent in the walk in cooler clear of all items in order to help the air circulation in the cooler.
quat used as sanitizer
- Plumbing installed and maintained
Both handwashing sinks are very slow draining.
|
8/24/2012 | Routine | 99 |
- Critical: Outer openings protected from insects, rodent proof
Corrected. Back door now self-closes.
|
2/8/2012 | 2nd Recheck | |
- Critical: Outer openings protected from insects, rodent proof
Not corrected. Back door still does not self-close. Employee stated that someone came and got measurements and will be back tomorrow to install a self-closing device.
|
2/2/2012 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Subway #43861, 5710 Plank Rd, Bellevue, IL »