Subway, 2000 Saint Charles Avenue, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: SUBWAY
Address: 2000 Saint Charles Avenue, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 05/29/2012

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Inspection findings

Inspection date

Type

  • Bulk containers are not properly labeled.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
05/29/2012Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Equipment and utensils are not air-dried.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Openings are not protected against the entry of rodents or insects.
  • Food handlers are not wearing proper hair restraints.
05/15/2012Complaint
  • Critical: Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food is stored under a possible source of contamination.
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory is used for purpose other than hand washing.
  • The insect control device is located above a food preparation area.
  • Mops are not hung and/or stored to facilitate air drying.
  • A valid permit to operate is not posted in a conspicuous location.
09/10/2010Routine
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
11/16/2009Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
03/16/2009Routine

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