SUBWAY, 1120 N 79TH ST, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: SUBWAY
Type: Restaurant
Address: 1120 N 79TH ST, KANSAS CITY, KS 66112
Phone: 913-334-9725
Total inspections: 6
Last inspection: Jan 28, 2016

Restaurant representatives - add corrected or new information about SUBWAY, 1120 N 79TH ST, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Cooked steak pieces in single use food trays stacked in plastic pan in make table top unit at 46F. COS PIC removed the first few layers of trays, placed them in reach in cooler to chill. Steak below top few layers was in temperature. KDA_5_20511B - --Strainer in sole handsink in food prep area/sandwich prep area, with food debris in strainer. COS removed. KDA_6_501114A - --Back storage area is full of unused outdated items the store no longer uses and chemicals are intermingled with bifold hand towels and single use tea bags no longer used. If items are no longer used, discard. KDA_Defacto - --Commercially prepped, sliced turkey at 42F, commercially prepped sliced roast beef at 43F, cooked chicken in buffalo sauce at 41F. --Improvement on handwashing procedures. --Knives stored in between uses in sanitizer water in bucket by handsink. PIC was told to allow knives to air dry and not wipe them dry if this practice is continued. PIC stated it was a franchise decision to do the process as they were. This process can lead to RTE food contamination by the knives.	01/28/2016	4	Follow-up	In
KDA_2_30112A - --After handling money from a consumer at the cash register, employee went to handsink to wash hands. Employee washed for approximately 4 seconds before drying her hands off with paper towels to put on gloves to assemble a sandwich. KDA_2_30112B2 - --Employee went to handsink after taking money from a consumer. Turned on water and "washed" hands in water (no soap) and dried hands with paper towel before donning gloves to make a sandwich for a consumer. KDA_2_30115 - --Employee washed her hands in the 3 vat sink instead of in the handsink. There is only one handsink in kitchen and prep area, but there is no door or separation of rooms. COS education KDA_3_50116A2 - --in make table top, overstocked in single serve food trays, cooked steak at 45F. PIC stated she had put the meat in the unit maybe 2 hours earlier. COS removed top layer to walk in cooler KDA_4_60111A - --Stored as clean on shelving over 3 vat sink for clean dishes and equipment, 4 plastic containers with visible food debris on surface. COS rewashed. KDA_4_70211 - --Employee rinsed off knife in handsink and placed it back on the sandwich prep line without washing, rinsing, or sanitizing the knife. KDA_5_20511B - --Handsink in prep area used to rinse off a knife used on prep line. KDA_7_20111A - --Large boxes of degreaser stored on shelving in back storage area next to and touching packages of bifold towels. Bottle of oven cleaner stored on shelving in back storage area next to box containing packets of tea concentrate to make iced tea. KDA_7_20111B - --In back storage, box of floor cleaner stored over box of single use packets of pepper and a roll of paper towels. KDA_Defacto - --Handsink on prep line at 101F Handsink in women's toilet room at 107F --in make table top, sliced tomatoes at 39F, precooked egg at 31F, sliced processed ham at 39F, tuna salad at 38F, sliced processed roast beef at 40F in walk in cooler, steak at 38F, chicken at 38F frozen foods frozen solid --Meatballs at 151F --Strips in place for quat.	01/14/2016	10	Regular	Out
Details not available.	02/13/2015
Details not available.	03/05/2014
Details not available.	01/16/2014
Details not available.	01/06/2014

KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
KDA_2_30112B2 - Handwashing procedure (Step 2) FOOD EMPLOYEES shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer.
KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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SUBWAY, 1120 N 79TH ST, KANSAS CITY, KS - Restaurant inspection findings and violations

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