Operation is clean, organized, controlled. PIC is knowledgeable and responsive. Ongoing problem controlling the temperature of sandwich foods that are in paper boats in the prep line. Management/corporate needs to address this control issue. The paper boats are making it more difficult for the food to remain under temperature control, especially when uncovered or stacked too high. While issue was corrected at inspection by covering the meat and allowing it to return to temperature, this makes the 4th time this same deficiency has been noted. Staff are not ensuring these products are temperature controlled.
Note to management: ensure all staff understand that meats in paper boats must remain covered with paper at all times, and the lids over them are to be dropped as soon as is reasonable. Do not overstack boats of meat--no more than three layers high.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Philly steak meat in paper boats (at both the drive thru station and serve line--47F), and cut chicken in paper boats on the serve line (47F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not stack paper boats more then three tiers high. Keep top layer covered with paper and lid as much as possible. If problem continues, foods in boats will have to be stored elsewhere to maintain 41F, or placed on a 4hrs time control plan.
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10/08/2015 | Routine | |
Inspection to verify proper cold holding as a follow-up on previous inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats cold holding at improper temperatures. The turkey, ham, and steak meat in the sandwich prep line at the drive-through window were 45-46F. The steak meat in the main sandwich prep line (and adjacent to the hot holding unit) was 45F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ensure portion trays are not stacked too high within the pans, and keep lids and paper coverings over foods to help retain cold. Monitor temperatures of foods several times each day to ensure cold-holding is being controlled.
- Handwashing Cleanser - Availability
Observation: One of the handsinks has no soap available, and the other handsink has a broken paper towel dispenser, with a roll of towels sitting beside the sink. The roll of towels is wet from previous handling.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Soap dispenser was refilled at inspection. Repair towel dispenser and stock with towels. Do not use a roll of towels standing on the counter.
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01/05/2015 | Routine | |
Management is responsive and willing, and very knowledgeable about Subway internal controls/operations. Needs refresher on Employee Health Policy. Restaurant is brightly lit, clean, and organized. Employees are diligent with handwashing and proper glove use.The majority of foods have excellent temperature control
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Teriyaki chicken and cooked steak cold holding at improper temperatures in the cold bar at the drive-through.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items were voluntarily disposed at inspection.
- Equipment and Utensils, Air-Drying Required
Observation: Salad bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Sanwich wrapping paper in open box has employee coat hanging against it.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store employee items such as coats, hats, and purses in an employee break rooom or other area where they will not be a risk of contamination for food or food-prep surfaces.
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12/15/2014 | Routine | |
Operation is smoothly run, with good managerial control of food production and flow. Employees are properly trained, careful with food handling, and responsive. Facility is well -stocked, and well -organized. Turnover of product in the sandwich prep case is very frequent, with most products remaining in the display case for less than 4 hours. Bread is baked fresh each day with a maximum carry time of 24 hours from baking. Management was knowledgeable about employee health isues and all staff sign an agreement about same, but employee policy needs to be re-posted on the wall. Walk-in cooler thermometer has a broken column and should be replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pre-cooked steak bits cold holding at improper temperatures. Trays were stacked 4 layers deep in cold case pan, with top two layers at 48F. Meat in third and fourth layers was properly cold holding at 39F. Problem was evident at both the front cold case display, and the drive-through window cold case. Operator states that the meat was put out less than 1 hour ago.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Top two layers of meat were relocated to walk-in cooler and operator will ensure that in future, no more than 2 layers are stacked in the bin at a time.
- Grease Trap
Observation: Grease trap is not serviced with sufficient frequency to ensure proper function and containment of wastes. Grease trap was actively overflowing at inspection.
Correction: Empty and clean grease trap with sufficient frequency to esnure proper function and to prevent overflow. Empty grease trap, clean, and re-close. Clean and disinfect surrounding floors.
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06/20/2014 | Routine | |
No violations, keep up the good work.
No violation noted during this evaluation. | 10/03/2013 | Risk Factor | |
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