Health Report #110068

Establishment Name: Quizno's Subs #7229
Report Date: 05/26/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Normal Clean Sight/Touch-No Accum/Enc N/A N/A N/A These areas in need of cleaning: handle area make table, underside of pop dispensing machine near pop dispensers, storage rack for single-service utensils self-service area, ceiling fan covers in restroooms, end of drain lines under pop dispensing machine and floor drain under pop dispensing machine, please clean now and as often as necessary to maintain in clean condition
Normal Hand Drying Provision N/A N/A N/A No paper towels at dishwash area handwash sink and front counter handwash sink. Please provide paper towels at all times at all handwash sinks. Paper towels not in dispensers in women's and mens' restrooms. Please provide paper towels in the paper towel dispensers for easy retrieval
Normal Kitchenware and Tableware N/A N/A N/A Some single-service utensils found stored improperly at self-serve station and employee station. Please store utensils with all handles facing customer/employee to prevent potential contamination of food-contact end
Normal Sanitizing Solution Testing De N/A N/A N/A Sanitizer test kit not available for monitoring sanitizer concentration. Please provide proper test kit. At time of inspection quat level at proper concentration in wiping cloth solution; 3-comp sink not set up. Per pic sanitizer test kit comes with sanitizer in same box
Normal Employee Accommodations, Desig N/A N/A N/A Personal items found stored improperly in rear kitchen. Please store in designated location away from any food, clean equpment and utensils, clean linens or single-service items. Employee lockers are available; corrected at time of inspection. ,
Normal Cooling methods N/A N/A N/A Improper cooling methods in use for cooling soups and chili end of day. Cooling shall be accomplished within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F by using one or more of the following methods listed based on the type of food being cooled. Cooling method as described by pic is not the same as cooling method stated in the quizno's manual 3. 5. 6 end-of-day heated food cooling procedure. Facility was not cooling at the time of this inspection. Discussed cooling with pic and food employee that closes often; will begin using quizno's sop for cooling and monitor to assure cooling is being accomplished in accordance with the time and temperature criteria stated above step #3 states "place containers into the ice bath, being sure to stir the food a minimum of every 10 minutes until the food temperature drops to 70°F (21 c) - this must occur within 2 hours or less. " since this facility closes at 10:00 pm you may need to alter the cooling procedure (for example less food depth; larger metal pans, deeper ice bath, etc) since you will not have staff here at close to stir the food every 10 minutes. Please pull one soup or chili early to monitor the food through the 6 hour cooling period and fax copy of cooling monitoring chart provided within 30 days