SUBWAY, 3233 N ROCK RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: SUBWAY
Type: Restaurant
Address: 3233 N ROCK RD, WICHITA, KS 67226
Phone: 316-634-3764
Total inspections: 6
Last inspection: Dec 29, 2015

Restaurant representatives - add corrected or new information about SUBWAY, 3233 N ROCK RD, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-203.12 - --Thermometer in WIC indicates AA at 50F. Actual AA is 32.7F. 5-202.14 - --A hose attached to the faucet at the mop sink was handing below the flood rim of the sink basin. COS: PIC wrapped hose to restrain it above the flood rim. KDA_3_30212 - --A bottle of clear unknown liquid was hanging over the prep table next to the dishwasher. PIC identified liquid as water. COS: PIC labeled bottle. KDA_3_50116A2 - --Grilled chicken in the drive-thru MT was at 47.0F. Chicken had been filled higher than fill line. Corrected on site (COS): chicken discarded. KDA_6_30111 - --There is no hand soap at the hand sink in the back dishwashing area. Person in charge (PIC) said that sink is not used. KDA_Defacto - --Chicken and dumpling soup that was held from the previous night was reheated in the microwave and not stirred before being transferred to hot holding ready for service. After approximately fifteen minutes, soup was at 154.6F in hot holding. Soup was reheated in microwave and 183.4F after standing and stirring. Cheddar broccoli soup - 177.4f	12/29/2015	6	Complaint	Out
4-203.12 - --In RIC below microwaves, the AA was 36.7F, and the establishment's thermometer read 58F. COS: Person in charge (PIC) provided new thermometer. KDA_Defacto - --Broccoli cheddar soup was heated in the microwave to 206.3F. Meatballs were heated to 171.0. Employee let both items stand for approximately two minutes and stirred before taking temperature. --Employee confirmed meatballs are not held overnight anymore. Items in walk-in cooler (WIC) cooled from the night before were at the proper temperatures (see notes on item #20). --Employee confirmed preparing smaller portions to avoid overfilling containers past fill line. --Reach in cooler (RIC) below microwave: tuna - 39.2F	01/10/2016	2	Follow-up	In
KDA_3_50114A2 - --Employee stated that meatballs are usually removed from hot hold between 9pm and 10pm. They are transferred from the metal hot holding container to a plastic container, covered, and placed in the reach in cooler (RIC) below the toaster oven. According to the employee, the meatballs are left overnight in this cooler, until they are reheated to over 165F in the morning for service. The person in charge (PIC) said the procedure is to put the meatballs in the walk in cooler (WIC) overnight. The meatballs are then moved to the RIC at approximately 6:30am, where they are held until reheated for hot holding. The ambient air of the WIC was 36.7F. At 9:32am, meatballs in this RIC that had been held over from the previous night were at 42.5F. The other items in the cooler had temperatures at 37.6F (pickles), 34.8F (black olives), and 34.4F (peppers). The ambient air was 34.9F. Based on this information, the meatballs did not cool from 135F to 41F within the required six hours. Corrected on site (COS): Employee labeled container with meatballs as "Do not use" and placed in the WIC for PIC disposal. PIC confirmed disposal once he arrived. Discussed transferring meatballs to another prechilled metal pan at night, storing in the WIC with lid offset to allow air to vent, and checking meatball temperature in the morning when PIC arrives (approximately 6:30am). KDA_Defacto - --Provolone in make table: 39.3F.	12/17/2015	2	Complaint	In
5-202.14 - --There was a sprayer attached to the end of the hose on the mop sink faucet without an additional backflow prevention device designed for continuous pressure. COS- PIC disconnected sprayer and stated that the sprayer will continue to be disconnected between uses. KDA_5_501113 - --The lid to the outdoor trash receptacle was left open with waste located inside the bin. KDA_Defacto - --meatballs 182F reheated in the microwave. --QT measured at 200ppm in 3 vat, test strips provided. --tuna 38 (make table 1) sliced tomatoes 38 (make table 2) meatballs 40 (reach in cooler) shredded lettuce 39 (make table window) sliced ham 40 (walk in cooler)	09/24/2015	3	Regular	In
Details not available.	09/24/2014
Details not available.	10/18/2013

4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

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SUBWAY, 3233 N ROCK RD, WICHITA, KS - Restaurant inspection findings and violations

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