Subway # 5635, 1919 South 28th Avenue #106, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Subway # 5635
Address: 1919 South 28th Avenue #106, Homewood, AL 35209
Total inspections: 3
Last inspection: May 25, 2012
Score
(the higher the better)

96

Restaurant representatives - add corrected or new information about Subway # 5635, 1919 South 28th Avenue #106, Homewood, AL 35209 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Aug 29, 2011 93
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Dec 22, 2011 90
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
May 25, 2012 96

Violation descriptions and comments

Aug 29, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below./ line cooler roast beef and strip chicken 45F/ top layer discarded by management
5-205.11 Provide access to handsinks at all times./ do not block with bowl

Dec 22, 2011

2-401.11 Provide designated area for employees to eat and drink where contamination of food, utensils, equipment, linens, and unwrapped single service/single use articles cannot result./ drink on prep area/ drink removed
3-501.16 Maintain potentially hazardous food at 41 F or below.3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH./ WIC not holding at 41F or less/#7 packs of salami 60F,#7 packs of pepperoni 57F, #1 box of pre-cooked bacon 63F, #1 box of cold cuts 53F, #3 boxes of cooked sliced turkey breast 57F, #2 boxes of cooked ham 59F, #1 box of roast beef 61F, # 2 packs of steak 61F,#4 packs of American cheese 62F,#2 packs of chicken breast 64F,#4 packs of shredded cheese 65F, #11 packs of cheddar cheese 64F,#7 packs of pepperjack cheese 64f, #8 packs of provolone cheese 61F/ management discarded

May 25, 2012

3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Cooling meat trays in 3rd pans (4 to 6 inches deep).
3-501.15 Place cooling food on top shelf of cooler or freezer. Cooling meat trays in the prep cooler.
Meat trays (47F - 55F) were transfered onto a sheet pan & placed on the top shelf inside the WI.
4-202.16 Provide smooth, easily cleanable non food contact surfaces. The outside of the ice maker is rusted, at the bottom.
5-501.17 Provide covered waste receptacle in womens Trash can in the restroom is over flowing, (co-ed).
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 20 foot candles of light above the prep table & the warewashing sink.

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Distance

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