- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER CONSUMING FOOD BEHIND SERVICE COUNTER.ENSURE HANDS ARE WASHED THOROUGHLY AFTER EATING.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING A COOKIE NEAR SERVICE COUNTER PREP AREA.ENSURE EMPLOYEES EAT IN DESIGNATED AREAS TO PREVENT CONTAMINTION OF FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BACK FLOW DEVICE DAMAGED LOCATED ON MOP SINK.PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Mop sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON STORAGE SHELF CONTAINING FOOD CARTONS AND OTHER SINGLE USE ITEMS.STORE JACKETS ON RACK AWAY FROM FOOD RELATED ITEMS.
Location: Dry storage
|
05/28/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER CONSUMING FOOD BEHIND SERVICE COUNTER.ENSURE HANDS ARE WASHED THOROUGHLY AFTER EATING.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING A COOKIE NEAR SERVICE COUNTER PREP AREA.ENSURE EMPLOYEES EAT IN DESIGNATED AREAS TO PREVENT CONTAMINTION OF FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BACK FLOW DEVICE DAMAGED LOCATED ON MOP SINK.PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Mop sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED ON STORAGE SHELF CONTAINING FOOD CARTONS AND OTHER SINGLE USE ITEMS.STORE JACKETS ON RACK AWAY FROM FOOD RELATED ITEMS.
Location: Dry storage
|
05/19/2014 | Routine |
| No violation noted during this evaluation. | 10/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SANDWICH MAKE LINE COOLER HOLDING FOODS ITEMS RANGING FROM 45 TO 48 DEGREES F.2. REACH COOLER CONTAINING SLICED MEAT, EGG PRODUCT, SLICED VEGGIES WAS HOLDING AT 52 DEGREES F.REPAIR BOTH COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM COOLER AND STORED IN ALTERNATE COOLER HOLDING AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SANDWICH MAKE LINE COOLER HOLDING FOODS ITEMS RANGING FROM 45 TO 48 DEGREES F.2. REACH COOLER CONTAINING SLICED MEAT, EGG PRODUCT, SLICED VEGGIES WAS HOLDING AT 52 DEGREES F.REPAIR BOTH COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM COOLER AND STORED IN ALTERNATE COOLER HOLDING AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES PREPARING SANDWICHES DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
|
04/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SANDWICH MAKE LINE COOLER HOLDING FOODS ITEMS RANGING FROM 45 TO 48 DEGREES F.2. REACH COOLER CONTAINING SLICED MEAT, EGG PRODUCT, SLICED VEGGIES WAS HOLDING AT 52 DEGREES F.REPAIR BOTH COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM COOLER AND STORED IN ALTERNATE COOLER HOLDING AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SANDWICH MAKE LINE COOLER HOLDING FOODS ITEMS RANGING FROM 45 TO 48 DEGREES F.2. REACH COOLER CONTAINING SLICED MEAT, EGG PRODUCT, SLICED VEGGIES WAS HOLDING AT 52 DEGREES F.REPAIR BOTH COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM COOLER AND STORED IN ALTERNATE COOLER HOLDING AT 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Reach in cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES PREPARING SANDWICHES DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
|
04/10/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION MAINTAINING LESS THAN 200 PPM IN BUCKET ON FRONT LINE. MAINTAIN SOLUTION AT 200 PPM QUAT AND CHANGE BUCKETS EVERY 3 TO 4 HOURS.
Location: Kitchen
|
10/17/2012 | Routine |
| No violation noted during this evaluation. | 04/12/2012 | Routine |
Restaurant representatives - add corrected or new information about SUBWAY SANDWICHES & SALADS, 9902 E 79TH ST, Indianapolis, IN »