Health Report #112814

Establishment Name: Subway
Report Date: 07/24/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Some potentially hazardous food items found at improper temperature overstacked on top of sandwich make line. Corrected at time of inspection by discarding overstacked meat and cheese items that were maintaining >41°F. Cheese slices on top found at 53°F. Food items below a certain level in the insert pans were maintaining at 41°F or below. Please monitor your food levels and use your thermometer to assure all potentially hazardous food maintains at 41°F or below at all times
Critical Handwashing Sink, Installation N/A N/A N/A Hot water temperature found less than 100°F at all handwash sinks. Hot water shall be provided at a minimum 100°F at all handwash sinks (and 110°F at manual warewashing operation). Corrected at time of inspection by increasing the water temperature setting at the hot water heater. At end of inspection hot water temperature at all sinks >110°F
Normal Equipment, Utensils, Linens, a N/A N/A N/A Some flatizza (pizza) boxes stored under paper towel dispenser. Please relocate to prevent water from dripping on boxes when dispensing paper towels
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Several black insert pans found stacked wet. Please allow clean dishes and utensils to drain/air dry prior to stacking
Normal Equipment, Food-Contact Surfac N/A N/A N/A These areas in need of cleaning: handle area microwave ovens, handle area oven and underside of pop dispenser housing. Please clean now and as often as necessary to maintain in clean condition