Subway

Contact Information

411 E. Washington Ste A2
Ann Arbor, MI 48104

Health Report - 10/01/2012 (0 critical incident(s))

This incident (42530) does not have any more information on it

Health Report - 04/04/2012 (2 critical incident(s))

(Critical) Dishes not being sanitized for proper exposure time. Critical corrected: at time of inspection immersed clean and rinsed dishes for minimum 60 seconds in quaternary ammonium sanitizer solution per manufacturer's label use instruction.

(Critical) Some overstacked potentially hazardous food items found at improper temperature on top of sandwich make line. Critical corrected: at time of inspection discarded potentially hazardous food items found >41°F on top of sandwich make line. Egg products and some deli meats found at 50°F - 51°F; these food items were above the fill line on the black insert pans. Please monitor food levels and monitor food temperatures to assure all potentially hazardous food maintains at 41°F or below at all times

Provide copy of certified food safety manager certificate for one full time employee within 90 days. Existing certified manager, penny koths no longer at this location

No soap available in men's public restroom. Corrected at time of inspection by providing soap in dispenser

Clean black insert pans found stacked wet. Please provide additional shelving to allow dishes to air dry prior to stacking

Pop machine levers and underside of pop dispenser housing in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 10/25/2011 (0 critical incident(s))

Some pans not air dried before stacking for storage. Please provide adequate shelving to properly air dry dishes before stacking for storage

Single-service items stored under handwash sink drain line front counter cabinet. Please discontinue storing single-service items under drain line

Existing dumpster found without lid. Please provide dumpster with tight-fitting lids. Per pic new dumpster to be delivered next week with lids

Please provide copy of current certified food safety manager certificate for one full time employee within 90 days. Existing certified manager, denise munroe no longer works at this facility. , please provide copy of current certified food safety manager certificate for one full time employee within 90 days. Existing certified manager, denise munroe no longer works at this facility.

Please provide light shield for light bulb in walk-in-freezer or provide plastic-coated light bulb

These areas in need of cleaning: microwave oven handle and front counter bread storage rack handle area. Please clean now and as often as necessary to maintain in clean condition

Health Report - 04/25/2011 (1 critical incident(s))

(Critical) Some potentially hazardous food items on top of sandwich make line at improper temperature. Potentially hazardous food items shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all overstacked food items on top of sandwich make line >41°F. Food items at top of pans found at 51°F - 52°F. In future please do not overstack food items especially those in trays or wrapped in paper. This insulates the food from the cold sides of the pan. In addition please store the pizzas in the 2 door reach-in-cooler front counter since they will not fit in the pan below the refrigerated section. You may also provide a deeper pan. Pizzas frozen at time of inspection; relocated to reach-in-cooler maintaining at proper temperature

Sanitizer concentration in wet wiping cloth spray bottle found at improper concentration; too low. Please monitor to provide sanitizer at proper concentration

Please provide a divider between the mop sink and dishwash area in rear kitchen to prevent potential contamination