Quizno's Subs

Contact Information

3584 Plymouth Road
Ann Arbor, MI 48105

Health Report - 04/17/2014 (0 critical incident(s))

In the walk in freezer, under the shelving units, observed the floors to have an accumulation of food debris. One area has a 2-3 sq ft spill of jalapeno juice. The spill appears to have been there for some time. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris.

Observed the women's restroom door closer to be broken. Correct by repairing the closer so the door is self closing

Health Report - 10/07/2013 (1 critical incident(s))

(Critical) Observed no paper towel available at either handsink in the kitchen area of the facility. Facility is out of paper towel for their machines. Paper towel has been ordered and should arrive on today's truck. Item corrected during inspection by using disposable napkins (heavy gauge) until truck arrives

Observed the following pieces of equipment in need of repair: 1. The can opener blade has a gouge in the blade. 2. Three doors on the reach in portion of two different prep top coolers has split gaskets. Correct each item by replacing above mentioned equipment

Health Report - 10/03/2013 (0 critical incident(s))

At the main sandwich make area between the oven and bread cabinet observed the following items in need of repair: 1. Wall behind the prep top is missing sections of frp. During previous inspection pic indicated panels were removed to facilitate electrical repairs and would be replaced very soon. Correct by replacing missing frp panels. 2. Cove base moulding is missing at the floor wall juncture. Correct by replacing. 3. Four floor tiles in front of the oven are missing. Correct by replacing tiles. Correct each item as indicated asap. Each of these items has been cited during previous inspections

Health Report - 04/18/2013 (0 critical incident(s))

Observed the following pieces of equipment in need of repair: 1. Paper towel dispenser at main sandwich make line is not operating. Paper towel is present on the adjacent counter. 2. Tomato slicer has bent components and metal missing from the blades. Correct by repairing or replacing above mentioned equipment

Health Report - 04/15/2013 (0 critical incident(s))

At main sandwich make line observed green bread cutting board with deep grooves and considerably wear. Correct by replacing cutting board

At the main sandwich make area between the oven and bread cabinet observed the following items in need of repair: 1. Wall behind the prep top is missing sections of frp. During previous inspection pic indicated panels were removed to facilitate electrical repairs and would be replaced very soon. Correct by replacing missing frp panels. 2. Cove base moulding is missing at the floor wall juncture. Correct by replacing. 3. Floor tiles in front of the oven have broken corners and are lifting up. Correct by replacing tiles. Correct each item as indicated asap. Each of these items has been cited during previous inspections

Health Report - 10/12/2012 (0 critical incident(s))

At the main sandwich make area between the oven and bread cabinet observed the following items in need of repair: 1. Wall behind the prep top is missing sections of frp. During previous inspection pic indicated panels were removed to facilitate electrical repairs and would be replaced very soon. Correct by replacing missing frp panels. 2. Cove base moulding is missing at the floor wall juncture. Correct by replacing. 3. Floor tiles in front of the oven have broken corners and are lifting up. Correct by replacing tiles. Correct each item as indicated asap. Each of these items has been cited during previous inspections

Health Report - 10/11/2012 (0 critical incident(s))

This incident (41278) does not have any more information on it

This incident (24500) does not have any more information on it

Health Report - 05/03/2012 (0 critical incident(s))

At main sandwich make line observed green bread cutting board with deep grooves and considerably wear. Correct by replacing cutting board

At the main sandwich make area between the oven and bread cabinet observed the following items in need of repair: 1. Wall behind the prep top is missing sections of frp. Pic indicates panels were removed to facilitate electrical repairs and will be replaced very soon. Correct by replacing missing frp panels. 2. Cove base moulding is missing at the floor wall juncture. Correct by replacing. 3. Floor tiles in front of the oven have broken corners and are lifting up. Correct by replacing tiles. Correct each item as indicated.

Observed no sanitizer test kit available. Correct by providing

At main sandwich make line bread cabinet observed the top of the cabinet with an accumulation of bread pieces and other food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 03/22/2012 (0 critical incident(s))

Observed green cutting board at sandwich make line with deep grooves and scoring. Correct by replacing this cutting board

Observed four open cases of single service corrugated catering boxes stored on the floor in the back kitchen area. Correct by storing as outlined above

Health Report - 11/21/2011 (2 critical incident(s))

(Critical) Observed manual food slicer used for cutting vegatables with a build up of food debris. Pic corrected during inspection by properly wash, rinsing, and sanitizing the slicer.

(Critical) Observed two containers of house sliced lunch meats in the walk in cooler with date marking indicating the food inside was prepared on 11/14/2011. The discard date on the container was 11/17/2011. Todays date is 11/21/2011. The food in these containers is beyond the use by date both by quizno sop (use by 11/17) and food code (use by 11/20). Pic corrected at time of inspection by discarding the out dated food.

Observed green cutting board at sandwich make area to have deep grooves. Deep grooves prevent proper cleaning of cutting board. Correct by replacing cutting board

Health Report - 09/20/2011 (1 critical incident(s))

(Critical) Observed pre-cooked chicken improperly reheated for hot holding. Observed a temperature of the chicken at 84 degrees f. In a pan of hot food holding unit apw wyott, pic corrected this item by reheating the chicken to 165 degrees and alllowing the chicken to stand covered for 2 minutes after reheating. The pic indicated the procedure is the reheat the chicken in the microwave oven prior to being placed into the hot holding unit. This item was observed to be corrected during this inspection by instructing employees to properly reheat chicken as required before being held for hot holding. Please note this item is repeated from previous routine inspection report dated 03/01/2011. You are required to complete a risk control plan for this item 3-403. 11 and submit for review and approval to washtenaw county enviromental health office at the above address on the page 1 of this report

Found wiping cloths stored on counters located at the preparation area of the kitchen. To correct should store moist wiping cloths in a sanitizing solution between uses as required by the food code to prevent potential spread of bacteria from one surface to another during use of the cloth

Found the back kitchen area with tooth paste and tooth brush placed on shelf with bottles of beverage. To correct should designate a location for personal items to be stored away from items needing protection

Found the outside dumpster area with access doors in the open position. To correct should instruct employees to keep the outside dumpster containers closed to reduce attraction of insects or rodents to the area

Observed boxed food items being stored on the floor of the walk-in freezer, and containers of food placed on floor of the walk-in refrigerator. To correct instruct employees to store containers of food products above the floor at least six inches to protect food items from potential contamination during floor cleaning operations

Found mop being stored in the mop sink, to correct should store the head of the mop up to air dry prior to reuse. This is to prevent bacterial build up in the mop head and spread onto floor surfaces of the kitchen

Observed clean pans at back kitchen area utensil rack located above the three compartment sink with pans wet stacked together. Water drops in between pans. To correct allow utensil to properly air dry prior to stacking pans at utensil rack

Health Report - 08/29/2011 (1 critical incident(s))

(Critical) Found spray bottle with high sanitizer concentration. Pic - person in charge corrected by disposing of the contents and refilling the spray bottle with correct concentration of sanitizer.

Found light fixture in storage area without shield. Correct by installing tube shield over light bulb to prtect against breakage.

Found many misc. Items not pertaining to business stored on various shelves in the dry storage area along with food items. Correct by organizing the shelves to store non -food items separately from the dry food items

Health Report - 06/01/2011 (1 critical incident(s))

(Critical) Powder sanitizer in container found on top of pan with powder on pan and adjacent utensils. Store in a separate approved location away from utensils to prevent contamination of utensils. Corrected by relocating sanitizer and cleaning utensils.

Food employees not using hair restraints. Wear ball caps or equivalent to properly restrain hair

At onset of inspections carton of tomatoes set on top of \garbage can awaiting prep/wash. If tomatoes are awaiting wash/prep set on top of clean surfaces such as prep counter to avoid contamination. Correct by relocating tomatoes to clean approved location.

Gasket on the doors of the prep unti are torn. Once torn they are no longer cleanable. Replace split gaskets.

Green cutting board for bread is worn and no longer cleanable. Flip to unused side to utilize.

Leak in the first compartment of the 3c sink. Repair leak asap so sink can be properly utilized for manual dishwashing.

Health Report - 03/01/2011 (1 critical incident(s))

(Critical) Observed pre-cooked chicken improperly reheated for hot holding. Observed a temperature of the chicken at 126 degrees f. In a pan of hot food holding unit apw wyott, pic corrected this item by reheating the chicken to 165 degrees and alllowing the chicken to stand covered for 2 minutes after reheating. The pic indicated the procedure is the reheat the chicken in the microwave oven prior to being placed into the hot holding unit. In addition, observed a holding temperature above 158 degrees f. At the hot holding unit. This item was observed to be corrected during this inspection by instructing employees to properly reheat chicken as required before being held for hot holding.

Observed floor tile chipped under the three compartment sink located by the grease trap. To correct should schedule repairs to floor tile to provide smooth easily cleanable floor surfaces

Observed employee belongings "a hooded jacket" at shelf located beside boxes of single use gloves at back kitchen area storage shelf. To correct instruct employees to use designated area for their personal belongings to properly store items away from items needing protection during storage prior to use.

This incident (24530) does not have any more information on it

Observed clean pans at back kitchen area utensil rack located above the three compartment sink with pans wet stacked together. Water drops in between pans. To correct allow utensil to properly air dry prior to stacking pans at utensil rack

This incident (59259) does not have any more information on it

Health Report - 02/17/2011 (0 critical incident(s))

Employee personal items stored with food service items. To correct designate area for personal items away from food service items

Dumpster lid left open. To correct, keep dumpster lids closed

Prep line reach in cooler without thermometer. Pic corrected by placing thermometer in cooler

This incident (24531) does not have any more information on it

Health Report - 11/04/2010 (0 critical incident(s))

Please provide handwash signs at all handwash sinks notifying food employees to wash their hands

Please provide proper quat test kit to monitor sanitzer concentration. At time of inspection sanitizer concentration at proper level in sanitizer compartment of 3-comp sink

Observed employee washing their hands in the food prep sink. Food employees shall wash their hands only in the handwash sink

Please provide toilet tissue in toilet tissue dispensers in men's and women's restrooms at all times

Please replace worn sticker in sanitizer compartment of 3-comp sink

No paper towels at rear handwash sink. Please provide paper towels at all times at all handwash sinks

Reach-in-cooler door gaskets and walk-in-cooler door gasket in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Food employees observed without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair

These areas in need of cleaning: interior floor drain under pop dispensing machine, walk-in-cooler floors by entrance and public restrooms (floors, toilets, etc). Please clean now and as often as necessary to maintain in clean condition

Small green cutting board worn. Please flip cutting board and discontinue using worn side as it is no longer smooth and easily cleanable

These areas in need of cleaning: interior refrigeration units, bottom preparation table under oven and reach-in-cooler gaskets. Please clean now and place on routine cleaning schedule.

Health Report - 09/08/2010 (1 critical incident(s))

(Critical) Open cups found stored in rear kitchen on dry storage shelf. Food employees may drink from closed beverage containers. Critical corrected: at time of inspection discarded several open cups stored on shelving unit in rear kitchen. You may store your closed beverage containers on this shelf. Consider using sipper cups or cups with lid and straw ( as long as the straw is not touched with employee's hands)

Light burnt out in walk-in-cooler. Please replace

Observed split gaskets on prep unit doors. Please replace to provide good seal and so smooth and easily cleanable

Wet wiping cloths found stored improperly near oven. Please store wet wiping cloths in sanitizer solution at proper concentration

These areas in need of cleaning: top interior section microwave oven, underside of pop dispenser housing and interior floor drain under pop dispenser in dining area. Please clean now and as often as necessary to maintain in clean condition

Health Report - 08/31/2010 (1 critical incident(s))

(Critical) Some wrapped deli meats and sliced cheese found overstacked on top of unit maintaining >41°F. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F. Wrapped meat items on top of unit found as high as 62°F. Discussed with pic to monitor food temperatures to assure potentially hazardous food items (all meat and cheese )maintain at 41°F or below at all times. Please pay attention to the fill line on the pan and continue to use your thermometer. It is more difficult to maintain the wrapped meat and cheese items at proper temperature since the paper separates the food from the cold sides of the pan.

Observed employee washing hands in food prep sink. Food employees shall clean their hands in a handwashing sink only

Please relocate paper towel dispenser at rear dishwash area handwash sink to make it easier to reach paper towel dispenser

Shelving unit next to handwash sink rear kitchen not smooth and easily cleanable (raw wood sides with metal shelves). Please replace to provide smooth, easily cleanable shelving unit

Quaternary ammonium concentration too high in chemical spray bottle used for wiping down surfaces. Corrected at time of inspection by diluting quat solution

Please wrap condensate line in walk-in-cooler to prevent potential contamination of food items stored below.

Health Report - 03/30/2010 (2 critical incident(s))

(Critical) Pop nozzles found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection all pop nozzles cleaned and sanitized properly. Will clean and sanitize on a more regular basis; at a frequency necessary to preclude accumulation of soil or mold

(Critical) Observed open cup on front counter. Food employees may drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection removed open cup from front counter. Employees may drink from closed beverage containers as long as they are handled to prevent contamination.

Some single-service utensils stored improperly front counter and self-service area. Please store so all handles facing customer/employee to prevent potential contamination of the food-contact end

Please repair light fixture in walk-in-freezer

Please provide storage rack or container to properly store brooms and maintenance tools

Observed some clutter at top of stairs. Please sort through and get rid of any items not used in the operation and maintenance of facility

Please provide handwash signs notifying food employees to wash their hands at front counter handwash sink and women's restrooom handwash sink

Soap dispenser not dispensing soap properly at rear handwash sink. Please provide soap dispenser that functions properly at all times

These areas in need of cleaning: interior tomato slicer container and underside of pop dispenser housing. Please clean now and as often as necessary to maintain in clean condition

Health Report - 10/01/2009 (2 critical incident(s))

(Critical) Sanitizer in wet wiping cloth solution at front counter used on food-contact surfaces found at improper concentration (high). Chemical sanitizer applied to food-contact surfaces shall be used in accordance with epa-approved manufacturer's label use instructions. Critical corrected: at time of inspection set up sanitizer solution at proper concentration. Epa-approved chlorine bleach provided in facility; pic familiar with label use instructions.

(Critical) Some chemical spray bottles improperly labeled. Once removed from original container please label all chemical spray bottles with common name of chemical to avoid misuse. Critical corrected: at time of inspection emptied all spray bottles. In future will properly label spray bottle with contents once filled.

Please provide chlorine test kit to monitor chlorine concentration in wiping cloth solution

Please provide signs at all handwash sinks notifying food employees to wash their hands

Please provide accurate food thermometer for monitoring food temperatures. Existing thermometer incorrect scale; shall be 0 - 220°F

Soap dispenser not functioning properly to dispense soap at dishwash area handwash sink. Please provide soap at all handwash sinks at all times

Health Report - 04/02/2009 (1 critical incident(s))

(Critical) Observed food employees not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service articles. Critical corrected: at time of inspection interrupted food employees beginning their shift to wash their hands before putting thier gloves on. Food employees washed their hands.

Please provide covered waste receptacle in women's restroom for proper disposal of sanitary napkins

Sanitizer solution in chemical spray bottle found at improper concentration. Please provide sanitizer at proper sanitizer concentration. Proper quat test kit is available to monitor

Front counter handwash sink pulling away from wall. Please reattach to wall, recaulk and maintain in good repair

Paper towel dispenser rear kitchen not dispensing paper towels. Please repair so paper towels dispense properly at all times.