SUBWAY SANDWICHES, 264 Java Drive, Sunnyvale, CA 94089 - Restaurant inspection findings and violations



Business Info

Restaurant: SUBWAY SANDWICHES
Address: 264 Java Drive, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Aug 2, 2013
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Adequate handwash facilities supplied & acc...
Routine Inspection Apr 14, 2010 99
  • Adequate handwash facilities supplied & acc...
Routine Inspection May 19, 2011 99
  • Hands clean & properly washed gloves used p...
  • Hot and cold water available
Routine Inspection Feb 24, 2012 98
  • Adequate handwash facilities supplied & acc...
  • Proper eating, tasting, drinking or tobacco use
Follow-up Inspection Feb 27, 2012 98
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Proper signs posted
Routine Inspection Jan 31, 2013 97
  • Improper hot and cold holding temperatures
Routine Inspection Aug 2, 2013 99

Violation descriptions and comments

Apr 14, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

May 19, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Feb 24, 2012

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

Feb 27, 2012

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Jan 31, 2013

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

POST FOOD INSPECTION REPORT SIGN AND PERMIT IN VIEW.
THAW SOUPS IN MICROWAVE, REFRIGERATOR, BY CONTINUOUSLY OR IN SINK WITH RUNNING WATER.
USE SHELVES, CARTS, NOT MILK AND SODA CRATES TO STORE FOOD ON.

Aug 2, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

MEASURED THE TEMPERATURE OF AMERICAN CHEESE AT 44.5F, COLD CUT AT 49F AND TURKEY AT 43.5F IN THE COLD HOLDING PREP UNIT IN FRONT.

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