Subway

Contact Information

885 W. Eisenhower Pkwy
Ann Arbor, MI 48103

Health Report - 04/13/2015 (0 critical incident(s))

Observed floor in mens restroom with an accumulation of debris (used paper towels and other debris). Restroom floor was not swept and mopped last night. To correct, please clean now and on a more frequent schedule

Observed interiors of upright bread oven and tabletop toasting oven in cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed employee binder and bag of office supplies stored directly on top of single service plastic catering food containers on dry storage shelf in back kitchen area (food containers were still in protective plastic wrapping at time of inspection). All single service items must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please store all binders and office supplies in approved area of kitchen as soon as possible

Health Report - 10/27/2014 (0 critical incident(s))

Observed employee hat stored on top of rte food package (sriracha sauce) on dry storage shelf in back kitchen area. All employee uniforms/belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items. To correct, please relocate hat to approved area as soon as possible

Observed wet mop stored in mop bucket in dining room. All mops must be hung up to dry after use to allow for proper air drying

Observed unlabeled spray bottle of water on prep counter in back kitchen area. All food containers must be properly labeled with common name at all times for proper identification

Observed non food contact surfaces (exterior ) of 5/8 pop nozzles on pop machine in dining room with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/01/2014 (0 critical incident(s))

Some clean black insert pans stacked wet. Please allow to air dry / drain prior to stacking

Some single-service items stored under handwash sink drain line front counter cabinet. Please relocate single-service items to prevent potential contamination

Sanitizer concentration low in wet wiping cloth solution front counter. Please change throughout the day as needed to maintain sanitizer at proper concentration. Facility has proper quat test kit to monitor.

(1) drain under pop dispensing machine in dining area not draining adequately. Pic on site at time of inspection snaking drain; per pic, maintenance was out 3 weeks ago to repair. This has been an on-going problem; please contact the landlord to get a permanent solution. This may include scheduled drain cleanings by a professional company at a frequency required to prevent any back-up onto floor. (2) water spraying at faucet at dishwash area handwash. Please repair so water is provided at proper flow for handwashing

Health Report - 11/25/2013 (2 critical incident(s))

(Critical) Inadequate hot water temperature in wash compartment of manual warewashing operation. The manual wash temperature shall be at a minimum 110°F. Repair person is on their way. Water in wash compartment found at 60°F; employee discontinued washing dishes. All dishes on clean drainboard will be washed, rinsed and sanitized again when hot water available at proper temperature. Corrected at time of inspection: at end of inspection maintenance person on site to re-light pilot; he also showed pic how to light pilot. After approximately 45 minutes hot water is now available at 120°F at the 3-comp sink faucet. Please continue to monitor

(Critical) Inadequate hot water temperature at all handwash sinks. Hot water shall be provided at a minimum 100°F at handwash sinks. Pilot light went out on hot water heater sometime this morning per pic; maintenance person has been notified; water at handwash sink found at 58°F. Corrected at time of inspection: maintenance person on site to re-light pilot light; hot water is now provided at proper temperautre, >100°F. Please continue to monitor

Handle area microwave oven and handle area bread tray in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

No wet wiping cloth solution set up at front counter for storage of wet wiping clohts. Please set up wet wiping cloth solution at proper sanitizer concentration and monitor throughout the day with your quat test kit to assure proper quat concentration

Some single-service items stored under drain line at handwash sink front counter. Please relocate single-service items to prevent potential contamination

Top of vacuum breaker missing at mop sink. Please replace and maintain in good repair

Observed some clean black insert pans stacked wet. Please provide additional shelving to allow clean dishes and utensils to drain/air dry prior to stacking.

Health Report - 06/25/2013 (1 critical incident(s))

(Critical) Some potentially hazardous food items overstacked on top of the sandwich make line. Potentially hazardous food items shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding all potentially hazardous food items maintaining >41°F. The top layer of the trayed meat items were found at 52°F. Once food below certain level in pan is maintaining <41°F. Please monitor the potentially hazardous food levels and use your thermometer to assure safe food temperatures. Discussed using the "fill line" on the black insert pans as a guideline when training staff

These areas in need of cleaning: microwave handle front counter, underside of pop dispenser housing and top of cabinets near pop dispensing machine in dining area. Please clean now and as often as necessary to maintain in clean condition

Observed current food license in a notebook rear kitchen; please post current food license in a conspicuous place for public inspection

Thermometer in dining area reach-in-cooler is facing the wrong direction. Please place thermometer for easy viewing and monitor temperature throughout the day

Health Report - 01/23/2013 (0 critical incident(s))

This incident (42520) does not have any more information on it

Health Report - 07/31/2012 (1 critical incident(s))

(Critical) Overhead spray rinse arm when hanging freely is below the flood rim of the 3-compartment sink. Please replace spring to ensure an air gap is maintained between the hose termination and drain board spill rim. The air gap shall be twice the diameter of the water supply inlet above the flood rim. Not corrected. Per pic new spray rinse arm on order

One of the dumpster lids in poor repair; will not close. Please repair or replace to keep dumpster lids closed when not in use. Per pic new lid on order

Please relocate the thermometer in the dining area upright reach-in-cooler for easy viewing and monitor temperature daily (milk and yogurt stored in this unit)

Some single-service items stored under handwash sink drain line front counter cabinet. Please relocate single-service items to prevent potential contamination

Health Report - 02/09/2012 (3 critical incident(s))

(Critical) Meatballs found at improper temperature in hot holding well. Critical corrected: at time of inspection meatballs found at 106°F; meatballs and sauce reheated to >165°F in microwave oven. Pic is certain meatballs and sauce >165°F this morning when she reheated them prior to placing them in the hot well. The cream base soup far left side of hot holding unit found at 135°F on top, 155°F on bottom, chicken broth soup in middle found at 155°F on top. There may be an issue with the heating element in this unit, the setting on the unit taking into account the thicker food items, the water level, etc. Please monitor the hot food items several times throughout the day to assure all food is maintaining at 135°F or higher.

(Critical) Person in charge not familiar with employee health reporting requirements including knowledge of the big 5 illnesses. Critical corrected: at time of inspection provided pic with the mda employee health poster. Pic will hang poster and review poster content with all staff

(Critical) Some trayed deli meats found at improper temperature, overstacked on top of sandwich make line. Critical corrected: at time of inspection discarded potentially hazardous food found >41°F. Meat items on top layer found at 49°F - 50°F; when food level taken down approximately one inch below chill line on pan maintaining at 41°F. Food temperatures need to be taken several times throughout the day to assure food maintains at 41°F or below at all times. In addition observing the food level above the pan chill line is a good indicator it will be out of temp

Pan of food thawing in handwash sink. A handwash sink may not be used for purposes other than handwashing and shall be accessible at all times for handwashing. Corrected at time of inspection by removing pan of food

Clean dishes stacked wet. Please provide additional shelving or cart to air dry prior to stacking

Please re-establish air gap for ice machine drain line. The air gap shall be twice the pipe diameter above the flood rim of the drain

Please provide thermometer for true upright reach-in-cooler in dining area

Food items thawing improperly in handwash sink. Please thaw food using one of the methods listed

Health Report - 08/18/2011 (1 critical incident(s))

(Critical) Observed some torn bread forms in rear kitchen. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection discarded severely torn bread forms. Per pic new bread forms are on order.

Observed some cracked food container lids. Once cracked please replace to provide smooth, easily cleanable surfaces

These areas in need of cleaning: underside of pop dispenser housing and floors under cash register. Please clean now and as often as necessary to maintain in clean condition

Please label water spray bottle to avoid potential misuse

Walk-in-cooler door gasket on bottom of door in poor repair. Please replace to provide good seal and so smooth and easily cleanable

No paper towels at handwash sink between front and rear kitchen. Corrected at time of inspection

Inadequate lighting in walk-in-cooler. Please provide highest watt light bulb that will accomodate this light fixture

Please do not store single-service items in cabinet under handwash sink

Health Report - 03/01/2011 (0 critical incident(s))

These areas in need of cleaning: underside of pop dispenser housing in dining area, end of ice machine drain line under pop dispensing machine and interior drain under pop dispensing machine. Please clean now and place on routine cleaning schedule

Please re-establish air gap for ice machine drain line under pop dispensing machine, currently air break. Please consider cutting the drain line instead of using twist ties to hold up the drain. The air gap shall be twice the pipe diameter above the flood rim of the drain. Corrected at time of inspection

Wet wiping cloth solution front counter at improper sanitizer concentration. Please monitor throughout the day and change as needed to maintain the proper sanitizer concentration. Facility has quat test kit to monitor

Health Report - 08/27/2010 (4 critical incident(s))

(Critical) Chicken breasts found at 118°F on hot well. Critical corrected: at time of inspection chicken breasts were reheated in microwave oven to >165°F and placed back on hot well. Lid was placed on empty well in hot holding unit and temperature adjusted up. Pic certain that she reheated the chicken breasts to >165°F this morning in microwave before placing on hot holding unit. Appears problem was the heat escaping from empty, uncovered empty well. Meatballs were being heated in microwave upon my arrival; this was a first heat (new bag); sauce was found >165°F; meatballs >135°F. Reminder if reheating meatballs (carry over from previous night that were cooked and cooled) all parts of the food shall be reheated to >165°F, including all meatballs. At end of inspection confirmed chicken breasts >135°F; added more hot water to hot well; per manager water level appeared to be lower than normal

(Critical) Several torn bread forms clean dish storage area under prep table. Please replace to provide smooth, easily cleanable surface. Not corrected

(Critical) Provide proper air gap to ice machine drain line; currently air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. Not corrected

(Critical) Open cuip found on food storage shelf rear kitchen. Food employees may drink from closed beverage containers. Critical corrected: at time of inspection employee relocated open cup to employee break area. Would recommend using closed beverage containers in designated employee break area (top of small plastic drawer unit)

Some flies present in facility front counter near waste receptacle and some in rear kitchen near dishwash area. Appears part of the issue is not removing the waste at a proper frequency. Please continue to work with your exterminator and follow any recommendations

No paper towels at handwash sink in men's public restroom and at dishwash area handwash sink. Please provide paper towels at all times at all handwash sinks

Please provide handwash signs notifying food employees to wash their hands at all handwash sinks, including dishwash area and second sink front counter

Dishwash area handwash sink not accessible for handwashing. Corrected at time of inspection by removing lids from handwash sink; set lids aside for cleaning and sanitizing

Please provide thermometer for true upright reach-in-cooler in dining area that is placed for easy viewing. Recommend hanging one on a shelving unit to view from the side