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Subway - Wal-Mart, 3036 1st Avenue South, Fort Dodge, IA - Restaurant inspection findings and violations

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Restaurant: SUBWAY - WAL-MART
Type: Restaurant without liquor
Sub type: Fast Food
Address: 3036 1st Avenue South, Fort Dodge, IA 50501
Owner and phone: T.C. SUBWAY
515-576-7518
Total inspections: 6
Last inspection: 11/10/2010

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Inspection findings

Inspection Date

Type
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Chemical sanitizer strength was not strong enough in three compartment sink. Sanitizer was changed at the time of inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Handwashing signs were not posted at hand sink.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
      Silcone bread forms were ripped.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Observed floors soiled especially under dish area.
 11/10/2010Routine
  • Food Temperature/Time Control
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      Meatballs were in the hot holding unit at 122F-131F; they had not been reheated to 165F prior to being placed in the hot holding unit. - - - - Reheat items to 165F and then hold hot at 135F or higher temp. (REPEAT)
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Some single serve items (lids, condiments) were stored under the self-serve fountain drink machine. There compressor for a machine was resting in a sheet pan that was full of water. Some of the boxes of single serve items were water stained and a stack of lids in a plastic sleeve was resting in the water. - - - - These items were all discarded during the inspection. Provide adequate separation for single serve items from possible contamination from this water problem.
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Mops not hung up to air dry when not in use. - - - - Hang mops up to air dry when they are not in use. (REPEAT)
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Post the most recent inspection visible to the consumers.
 4/21/2009Routine
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      meatballs being held at 125F - - - - - THESE NEED TO BE HELD AT 135F OR HIGHER TEMP; CORRECTED IMMEDIATELY.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      lids for soup bowls stored topside-down and had debris on them - - - - THESE ARE NOT AN ITEM USED CURRENTLY; CORRECTED IMMEDIATELY (THROWN AWAY).
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      sanitizer solution too strong - - - - CORRECTED IMMEDIATELY.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      mops not being hung up to air-dry when not in use - - - - HANG MOPS UP TO AIR-DRY WHEN NOT IN USE.
 10/6/2008Routine
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Hot dogs are at 115F. They are put on at 7 a.m. and not discarded until after lunch time. Must be maintained at 41F or higher.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometer in milk cooler is not in an accessible location. Move to area where it is easily read.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      In customer self service pop area, the grate that collects ice below has mold growth on it and sticky buildup on sides. Needs cleaned.
 3/14/2007Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Employees are using a plastic cup to scoop popcorn from bin. Only a scoop with a handle is acceptable and scoop must be stored out of bin or with handle pointed up.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer in excess of required concentration at 400 ppm. Should be at 200 ppm. This elevated level leaves a toxic film on surfaces. Automatic sanitizer mixer should be adjusted or more water added utilizing strips to determine correct level.
 9/13/2006Routine
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Install threshold and missing ceiling tiles.
 10/19/2005Pre-Opening



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