Subway

Contact Information

7025 E. Michigan Ave., Ste. A1
Saline, MI 48176

Health Report - 05/12/2014 (0 critical incident(s))

Black toasting screen torn. Please replace to provide smooth, easily cleanable surface

Health Report - 11/27/2013 (1 critical incident(s))

(Critical) No paper towels available at dishwash area handwash sink. Paper towels shall be available at all times at all handwash sinks. Corrected at time of inspection by providing paper towels at dishwash area handwash sink

Health Report - 06/20/2013 (1 critical incident(s))

(Critical) No quaternary ammonium test kit available to monitor sanitizer concentration at manual warewashing operation. Please provide quat test kit and monitor sanitizer concentration each time sanitizer compartment set up at manual warewashing operation and throughout the day to assure proper sanitzer concentration. Corrected at time of inspection by finding quat test kit. There were several quat test kits in a box on a top shelf above the desk. Please let all staff know where the quat test kits are located and assure you always have one available

Health Report - 01/15/2013 (0 critical incident(s))

This incident (42522) does not have any more information on it

Health Report - 07/19/2012 (1 critical incident(s))

(Critical) Knives and knife holders on make line not cleaned from previous evening. Please clean and sanitize at required frequency. Critical corrected: at time of inspection knives and knife holders cleaned and sanitized properly

Health Report - 02/03/2012 (0 critical incident(s))

These areas in need of cleaning: interior floor drain under pop dispensing machine and end of drain lines under pop dispensing machine. Please clean now and as often as necessary to maintain in clean condition

Health Report - 08/12/2011 (0 critical incident(s))

Some single-service items found stored in cabinet under handwash sink front counter. Pleases do not store any single-service items under handwash sink

Health Report - 02/16/2011 (1 critical incident(s))

(Critical) Meatballs and sauce not reheated to proper temperature for hot holding. Critical corrected: at time of inspection reheated meatballs and sauce found at 105°F to >165°F using proper reheating method for reheating in a microwave oven. When using microwave oven to reheat, the food shall be rotated or stirred, covered and allowed to stand for a minimum 2 minutes after reheating before placing in hot holding unit

Health Report - 08/11/2010 (0 critical incident(s))

These areas in need of cleaning: interior drain under pop dispenser dining area, end of drain lines under pop dispenser, area under pop dispenser housing behind nozzles and ceiling fan covers both restrooms. Please clean now and place on routine cleaning schedule