- General Comments that relate to this Inspection
Meat balls in tomatoe sauce 181 F; grilled chicken breast 188 F - 193 F; cream of broccoli soup 190 F.Sliced turkey 33 F; sliced roast beef 35 F; tuna salad 41 F; sliced mortadella 38 F; spinach 41 F in refrigeratd prep units.Walk-in cooler at 40 F; sliced salami 37 F; sliced roast beef 38 F; sliced pepper jack cheese 40 F; sliced swiss cheese 40 F; sliced tomatoes 42 F sliced this morning; in walk-in cooler.Walk-in freezer at 0 F.Noted hand sinks stocked and functional in prep areas and in restroom.Noted good hand washing and glove use practices of employees.Quat sanitzer checked at 300 ppm concentration in 3-compartment sink. Automated dispenser is not dispensing sanitizer at correct concentration so it is adjusted manually on each batch; owner will have dispenser replaced soon; Owner plans on replacing soda system this year; ensure that new soda carbonator is equipped with proper back flow preventer (ASSE-1022).
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4/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Sliced turkey 39 F; roast beef 40 F; tuna salad 41 F; sliced tomatoes 40 F. spinach 42 F on refigerated prep table. Grilled chicken breast 147 F; meat balls in tomatoe sauce 170 F on hot holding table.Walk-in cooler at 38 F; deli meat and cheese packages at 38 F to 41 F in walk-in cooler.Walk-in freezer at 0 F.Temperature logs filled out twice daily; tempratures are okQuats sanitizer at slightly below 200 ppm concentration in bucket with wiping cloths which had just been changed; sanitizer being manually added to make up to 200 ppm; owner to call service company to adjust or replace dispenser to dispesne sanitizer at proper concentrations.Noted hand sink in prep area stocked and functional. Employees wash hands before putiing gloves to handle ready to eat foods. Employees understand health policy to not be at work when symptoms of vomiting and diahrrea are present until 48 hours after symptoms stop.Facility noted very clean.Trash enclosure noted to be clean; used by all tenants in strip mall.
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4/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerated prep unit has been replaced with a new one. Product temperatures checked at 42 F to 45 F; temperatures slightly above 40 F due to lunch rush still on-going. New unit has lids to keep top covered when not in use. Thermostat of unit set at 34 F
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7/3/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Product temperatures taken on refrigerated prep unit: sliced tomatoes 45 F; sliced roast beef 45 F; sliced turkey 45 F; tuna salad 41 F; sliced pepperoni 48 F; sliced ham 48 F; sliced cold cut trio combo 49 F. Equipment must keep product tempratures at 40 F or below.Owner has repalcement unit on order and will be provided within 2 weeks. At this time; product being stocked on unit so as to use up within 4 hours.
- General Comments that relate to this Inspection
Walk-in cooler at 42 F. American cheese package 40 F; provolone cheese package 40 F; sliced salmi package 39 F; cooked chicken breast package 43 F; sliced turkey package 42 F. Keep product temperatures at 40 F or below in walk-in cooler.One staff reminded to wash hands prior to putting gloves on to engage in food handling.Quats sanitizer in bucket with wiping cloth at about 150 F; ensure to keep at 200 ppm.Walk-in freezer at -5 F.Noted all hand sinks stocked and functional.
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5/20/2013 | Routine Inspection 1st | 96 |
- [1] Storage; handling of clean equipment / utensils
Observed food utensils (knives; slicer; etc) stored right next to handsink. Do not store food utensils/equipment next to handsink. Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-ham 41 f-turkey 41 fHot holding temps good-meatballs 157 f-chicken 161 fLine checks done twice daily and recorded - good. Discussed monitoring temperatures after busy times.Discussed cooling of foods. Ensure product is cooled in small batches (no more than 2 inches; in stainless steel; and kept uncovered until cooled.Quat sanitizer bucket at 200 ppm. Test strips available.Facility clean and well kept
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11/2/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 fReach in cooler at 40 f-salami 37 f-turkey 38 f-ham 39 fHot holding temps good-meatballs 165 f-chicken breast 170 fQuat sanitizer bucket at 200 ppm. Test strips on site.Facility very clean and well keptEnsure staff does not place anything in/on handsinks. Handsinks must be accessible at all times.
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9/30/2011 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND KNIVES STORED IN-BETWEEN SANDWICH PREP UNIT. DO NOT STORE CLEAN KNIVES IN-BETWEEN EQUIPMENT TO REDUCE THE RISK OF CONTAMINATION. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED. OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD REFIGERATION TEMPS - 40FGOOD COLD HOLDING TEMPS - HAM 39; TUNA 40F; CHEESE 42F.GOOD HOT HOLDING - MEAT BALLS AT 157F3-COMP SINK GOOD.FACILITY CLEAN AND ORGANIZED.DISCUSSED EMPLOYEE HEALTH AND SYMPTOMS TO LOOK FOR. NO PROBLEMS NOTED NO INCREASE IN EMPLOYEE ILLNESSES.DISCUSSED NOT STORING FOOD IN CARDBOARD BOXES IN WALK-IN UNIT. CARDBOARD IS NOT A CLEANABLE SURFACE AND CAN HARBOR INSECTS. PER ALICIA THIS IS A SUBWAY POLICY TO STORE FOOD IN ORIGINAL CARDBOARD BOXES. THIS SUBJECT SHOULD BE DISCUSSED WITH CORPORATE.
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11/22/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restroom properly stockedObserved employee wash hands prior to preparing customer sandwich - goodDiscussed importance of handwashing/personal hygiene. Discussed sick policies and 48 hour exclusion requirement.All temps good Walk-in 36 fTurkey 36 f; roast beef 39 fLine temps - chicken 41 f; cheese 39 f; turkey 40; beef 41 fQuat sanitizer 200-400 ppmFacility very clean and well-keptAlicia Youngberg has completed her Food Protection Manager Certification; but need to apply for WCHD certifications. Apply for WCHD certification by 10/19/09
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10/12/2009 | Routine Inspection 1st | 100 |
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