Subway

Contact Information

3395 Plymouth Rd.
Ann Arbor, MI 48105

Health Report - 02/05/2015 (0 critical incident(s))

Observed rte salad dressing packets and s/s/ plastic forks stored directly under paper towel dispenser at handsink in front prep area. All food and s/s items must be stored in a clean, dry area and not exposed to potential sources of contamination. Pic corrected by relocating all salad dressing packets and forks out of handsink splash zone at time of inspection. Violation corrected.

Observed bag of plastic straws stored under handsink sewer line in front prep area. All single service items must be stored in a clean, dry area and not exposed to potential sources of contamination. Pic corrected by relocating straws to approved location at time of inspection. Violation corrected

Health Report - 08/20/2014 (0 critical incident(s))

Observed wet wiping cloths stored on side of wiping cloth bucket in front prep area. All wiping cloths must be stored completely submerged in wiping cloth solution when not in use to help prevent accumulation of bacteria on wiping cloths

Observed pop machine drain line leaking water in cabinet under pop machine in dining area (staff currently have pan catching water). To correct, please repair as soon as possible

Health Report - 02/12/2014 (1 critical incident(s))

(Critical) Person in charge not ensuring that proper cooling and proper sanitizing occuring in facility. The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods and ensure that employees are properly sanitizing cleaned equipment and utensils before they are reused. Partially corrected at time of inspection by discussing proper cooling methods and how to use the quaternary ammonium test kit to confirm sanitizer concentration. Please provide bus tub(s) to use for ice bath when cooling leftover meatballs & sauce. Pic will discuss with all staff proper cooling methods for meatballs & sauce and chicken breasts (sheet tray single layer uncovered). At follow-up inspection i will provide copy of cooling methods policy written by steve fox, subway regional director. Please provide copy of subway cooling sop at follow-up inspection. Please discuss proper use of quat test kit with all staff; employees should read quaternary ammonium sanitizer instructions on label. Please relocate subway dishwashing sign lower near 3-compartment sink to make it easier to read and review. The quat range is noted on the dishwashing sign. ,

Observed small leak under dishwash area handwash sink. Please repair and maintain in good repair

Pop nozzles at pop dispensing machine in dining area not being cleaned frequently enough. Please clean at a frequency necessary to preclude accumulation of soil or mold

Health Report - 08/13/2013 (1 critical incident(s))

(Critical) Some of the chicken breasts in hot holding unit found at improper temperature. Cooked and cooled potentially hazardous food shall be reheated for hot holding so that all parts of the food reach a temperature of at least 165°F for 15 seconds within 2 hours. Corrected at time of inspection by properly reheating all chicken breasts in microwave to >165°F. Some of the chicken breasts were found as low as 124°F. Meatballs & sauce in same hot holding unit found >135°F. When reheating in a microwave oven the food needs to be rotated or stirred, covered and allowed to stand covered for 2 minutes after reheating

Provide accurate thermometer in upright reach-in-cooler in dining area and place for easy viewing. This refrigeration needs to be monitored to assure potentially hazardous food (milk and yogurt) maintain at proper temperature. The potentially hazardous food must be at 41°F or below at all times

Single-service water cups near cash register stacked without a dispenser. The remainder of the single-service cups in this area are in a dispenser. Please provide a dispenser for single-service water cups to prevent potential contamination of food- or lip-contact area of cup

Sanitizer concentration in wet wiping cloth solution front counter low. Please monitor throughout the day with quat test kit to assure proper sanitizer concentration

Some single-service items stored in cabinet under handwash sink. Please relocate or provide water-proof container to store these items in to prevent potential contamination

Health Report - 02/26/2013 (0 critical incident(s))

This incident (42515) does not have any more information on it

Health Report - 08/22/2012 (0 critical incident(s))

Some coffee filters and single-service items stored improperly rear kitchen. Please invert or keep in original container to properly protect against potential contamination

Interior drain under pop dispensing machine in dining area in need of cleaning. Please clean now and as often as necessary to maintain in clean condition. This drain is very difficult to access; provide proper access to drain for cleaning and any maintenance

Please provide accurate thermometer in upright reach-in-cooler in dining area and place for easy viewing. Existing thermometer on top shelf behind pop

Please re-hang handwash sign in men's restroom notifying food employees to wash their hands

Observed bread forms stacked wet. Please provide additional shelving or cart to air dry clean items prior to stacking

Health Report - 02/23/2012 (0 critical incident(s))

Sanitizer concentration in wet wiping cloth solution front counter low. Please monitor throughout the day to assure quaternary ammonium at proper concentration

Walk-in-cooler door handle mechanism in poor repair. Please repair and maintain

Some clean dishes stacked wet. Provide additional shelving or a cart to allow clean dishes to air dry prior to stacking (mainly black pans)

Health Report - 08/31/2011 (1 critical incident(s))

(Critical) Sanitizer concentration low in sanitizer compartment of manual warewashing operation. Critical corrected: at time of inspection added additional quaternary ammonium sanitizer to provide proper quat concentration in sanitizer compartment of manual warewashing operation. Per pic had recently set up sanitizer sink; appears to be malfunction with chemical dispenser. Opened an additional container of quat for employees to manually add until chemical dispenser repaired

Quat test kit not being used to monitor sanitizer concentration

Sanitizer concentration in wet wiping cloth solution low. Please provide sanitizer at proper concentration and use quat test kit to monitor throughout the day

Please provide sign at handwash sink front counter notifying food employees to wash their hands