8: 6-301.11: N: Hand cleanser not available at handwash lavatory. INSPECTOR NOTES: Handsink in ware washing area.
8: 6-301.12: N: Sanitary towels / hand drying device not provided for handwash lavatory. INSPECTOR NOTES: Handsink in ware washing area.
8: 6-301.14: N: Handwash signage not provided for employee hand wash lavatory. INSPECTOR NOTES: Handsink in ware washing area.
8: 5-203.11: C: Inadequate number of handwash facilities. INSPECTOR NOTES: The basin of the handsink in the ware washing area is broken. The sink is also mounted too high for practical use.
14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete. INSPECTOR NOTES: No sanitizer dispensing into the sink.
20: 3-501.16.(B): C: Cold Food not maintained at proper temperature. INSPECTOR NOTES: A number of foods are being stored above the chill line in the sandwich unit. In addition, foods are being portioned in to cardboard boats that create a lot of dead air space and that insulate the meats from the chilling action that is supposed to be happening. It is recommended that the meats be portioned in to bags instead that can be tightly nested in the pans. This creates a mass that is easier to maintain temperature in.
45: 4-501.11: N: Equipment in disrepair. INSPECTOR NOTES: Cutting board in front of the steam unit.
46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device. INSPECTOR NOTES: The employee doing the ware washing was not aware that she should check the sanitizer level in the sink or what range the sanitizer was required to be in.
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