Subway

Contact Information

1156 Dexter Street
Milan, MI 48160

Health Report - 09/17/2014 (0 critical incident(s))

This incident (42464) does not have any more information on it

Health Report - 04/02/2014 (0 critical incident(s))

This incident (42480) does not have any more information on it

Health Report - 12/11/2013 (0 critical incident(s))

This incident (42488) does not have any more information on it

Health Report - 06/17/2013 (1 critical incident(s))

(Critical) Chicken found at 115 degrees f in the steamer. Potentially hazardous foods must be maintained at 135 degrees f or above. Keep the water in the steamer hot enough to maintain food at proper temperature. Temped at 150 degrees f. Chicken was reheated to 165 degrees f at time of inspection

Health Report - 12/10/2012 (1 critical incident(s))

(Critical) The handsink in the public restroom is not reaching 100 degrees f. Correct by repairing faucet, hot water heater adjustment etc. To provide a minimum of 100 degress f hot water.

Health Report - 06/21/2012 (1 critical incident(s))

(Critical) Sanitizer and soap found stored on the shelf in the rear storage area above the bulk pop and next to utensils and foods. Store soap and sanitizer in a separate designated location away from foods and food contact surfaces to minimize potential for contamination of those foods and food contact surfaces. Corrected by reorganizing the storage area and storing soap and sanitizer properly at time of inspection.

Health Report - 12/08/2011 (1 critical incident(s))

(Critical) Ambient air ingredient is being used to make tuna salad. Tuna was temped at 55 degrees f prepared at 12:30. Tuna salad is potentially hazardous and must be rapidly chilled within 4 hours to 41 degrees f. Mixing ambient air ingredients and placing into the prep unit will not properly chill this product down to 41 degrees f or below within 4 hours. Either use freezer to rapidly chill ambient air ingredients to 41 degrees f or below prior to placing tuna fish into the prep unit or prechill mayo and tuna the night before so that you are mixing ingredients that are 41 degrees f or below. Corrected by chilling tuna in the freezer down to 41 degrees f and placing tuna packet and mayo into the cooler for the next batch

Health Report - 06/16/2011 (0 critical incident(s))

Non food contact surfaces of pop nozzles on the pop machine need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 12/15/2010 (1 critical incident(s))

(Critical) Several food containers found on the clean storage rack above the 3c sink with food debris. All food contact surfaces must be properly cleaned. Make sure all are prescraped and inspected after wash rinse and sanitize to make sure all food debris is removed prior to stacking on utensil storage racks. Corrected by cleaning at time of inspection

Health Report - 01/14/2009 (0 critical incident(s))

Ceiling fan blades rear kitchen, floors under pop carbonator and floors under ice machine in need of cleaning. Please clean now and place on routine cleaning schedule.