Health Report #104175

Establishment Name: Subway
Report Date: 08/27/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Contact Surfaces and Uten N/A N/A N/A Several torn bread forms clean dish storage area under prep table. Please replace to provide smooth, easily cleanable surface. Not corrected
Critical System Maintained in Good Repa N/A N/A N/A 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 Eating, Drinking or Tobacco N/A N/A N/A 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)
Critical Hot and cold holding N/A N/A N/A 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
Normal Using a Handwashing Sink N/A N/A N/A 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
Normal Hand Drying Provision N/A N/A N/A 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
Normal Handwashing Signage N/A N/A N/A Please provide handwash signs notifying food employees to wash their hands at all handwash sinks, including dishwash area and second sink front counter
Normal Temperature Measuring Devices N/A N/A N/A 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
Normal Controlling Pests N/A N/A N/A 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