- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in steam well at 126.6 deg F. Please reheat to 165 deg F and hold at 135 deg F or above. Microwaved at time of insepction. Make sure to stir product when microwaving to evenly distribute the heat. CORRECTED
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Meatballs in steam well at 126.6 deg F. Please reheat to 165 deg F and hold at 135 deg F or above. Microwaved at time of insepction. Make sure to stir product when microwaving to evenly distribute the heat. CORRECTED
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service items on the floor. Store 6 inches off the floor.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles by mop sink. Replace.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions behind shelving.
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06/16/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Light to walk in cooler swith is flickering. Repair so light goes on and off correctly.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom and side of back door. Repair/ remove gaps (provide door sweep/weather stripping)
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11/21/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Light to walk in cooler swith is flickering. Repair so light goes on and off correctly.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom and side of back door. Repair/ remove gaps (provide door sweep/weather stripping)
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11/07/2013 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: One employee not wearing hair rerstraint. Make sure all employees handling food wear hair restraints.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings along walls and behind equipment. Mouse dropping on one box. Exterminate if needed. Clean and remove all mouse droppings. ARAB pest control out to servrice 5-28-2013, 6-26-2013, and 7-25-2013.
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08/14/2013 | Non-Illness Complaint Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: One employee not wearing hair rerstraint. Make sure all employees handling food wear hair restraints.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings along walls and behind equipment. Mouse dropping on one box. Exterminate if needed. Clean and remove all mouse droppings. ARAB pest control out to servrice 5-28-2013, 6-26-2013, and 7-25-2013.
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08/13/2013 | Non-Illness Complaint Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: One employee not wearing hair rerstraint. Make sure all employees handling food wear hair restraints.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings along walls and behind equipment. Mouse dropping on one box. Exterminate if needed. Clean and remove all mouse droppings. ARAB pest control out to servrice 5-28-2013, 6-26-2013, and 7-25-2013.
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08/06/2013 | Non-Illness Complaint |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning is broken for building. Repair.
- 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: Prep top cooler with both front and back doors open and glass top covering unit is holding luncheon meat at 49 deg F. Refrigeration must be able to hold foods at 41 deg F or below. Note: temperature elevated to around 100 deg F and will go up further when doors to facility are closed.
Location: Kitchen
Equipment: Prep Top Cooler
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: Due to temperature elevation of foods and facility not being able to use dish areas and prep areas in back of store facility is closed.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front and back doors are open. Keep closed or provide screen doors to prevent pest entry.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove debris from outside of store.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair roof. Replace ceiling tiles after roof is repaired.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean inside of store. Note: cleaning at this time.
Location: Kitchen
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07/05/2013 | Non-Illness Complaint Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning is broken for building. Repair.
- 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: Prep top cooler with both front and back doors open and glass top covering unit is holding luncheon meat at 49 deg F. Refrigeration must be able to hold foods at 41 deg F or below. Note: temperature elevated to around 100 deg F and will go up further when doors to facility are closed.
Location: Kitchen
Equipment: Prep Top Cooler
- Ceasing operations
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: Due to temperature elevation of foods and facility not being able to use dish areas and prep areas in back of store facility is closed.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front and back doors are open. Keep closed or provide screen doors to prevent pest entry.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair roof. Replace ceiling tiles after roof is repaired.
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07/02/2013 | Non-Illness Complaint |
- 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: Front one door cooler at 53-56 deg F. Repair to hold foods at 41 deg F or below. Note: disposed of 15 Milk 12 oz, 13 chocolate milk 12 oz, 3 yogurts and one orange juice used to take temperature of cooler at time of inspection.Note: on follow up inspection 5-16-2013 reach in cooler at 64 deg F. Milk disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles in back kitchen and dining area. Repair roof and replace tiles.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hose on mop sink is torn. Please replace.
Location: Kitchen
Equipment: Mop sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of food on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
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05/23/2013 | 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: Front one door cooler at 53-56 deg F. Repair to hold foods at 41 deg F or below. Note: disposed of 15 Milk 12 oz, 13 chocolate milk 12 oz, 3 yogurts and one orange juice used to take temperature of cooler at time of inspection.Note: on follow up inspection 5-16-2013 reach in cooler at 64 deg F. Milk disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles in back kitchen and dining area. Repair roof and replace tiles.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hose on mop sink is torn. Please replace.
Location: Kitchen
Equipment: Mop sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of food on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
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05/16/2013 | Recheck |
- 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: Make sure employees wash their hands before putting on gloves.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dish in hand sink. Do not put anything in or on hand sink.
Location: Kitchen
Equipment: Hand sink
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05/16/2013 | Non-Illness Complaint 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: Make sure employees wash their hands before putting on gloves.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dish in hand sink. Do not put anything in or on hand sink.
Location: Kitchen
Equipment: Hand sink
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05/10/2013 | Non-Illness Complaint |
- 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: Front one door cooler at 53-56 deg F. Repair to hold foods at 41 deg F or below. Note: disposed of 15 Milk 12 oz, 13 chocolate milk 12 oz, 3 yogurts and one orange juice used to take temperature of cooler at time of inspection.
Location: Kitchen
Equipment: Reach in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles in back kitchen and dining area. Repair roof and replace tiles.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hose on mop sink is torn. Please replace.
Location: Kitchen
Equipment: Mop sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of food on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
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05/09/2013 | Routine |
- Eating, drinking, smoking (corrected)
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 drink without a lid or straw. Please provide lids and straws.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer in 2 door reach in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove soap dispenser over 2 bay prep sink.
Location: Kitchen
Equipment: 2-bay
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11/08/2012 | Recheck |
- Eating, drinking, smoking
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 drink without a lid or straw. Please provide lids and straws.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer in 2 door reach in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove soap dispenser over 2 bay prep sink.
Location: Kitchen
Equipment: 2-bay
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10/31/2012 | 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: CONTINUE TO WORK ON AND MONITOR:There was no or insufficient amount of of sanitizer in the red bucket. Provide at 200 ppm Quat. Sanitizer was empty. Concentration was at 200 ppm after it was changed.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager is scheduled to take the exam 4-26-12.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: CONTINUE TO WORK ON AND MONITOR:The back door is propped open. Keep the door closed.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CONTINUE TO MONITOR:There are damaged ceiling tiles in the back of the kitchen. Replace damaged ceiling tiles & repair any roof leaks. Roof is in process of being repaired (management spoke with owners).
Location: Kitchen (back)
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06/12/2012 | Recheck |
- 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: There was no or insufficient amount of of sanitizer in the red bucket. Provide at 200 ppm Quat. Sanitizer was empty. Concentration was at 200 ppm after it was changed.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager is scheduled to take the exam 4-26-12.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: The back door is propped open. Keep the door closed.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There are damaged ceiling tiles in the back of the kitchen. Replace damaged ceiling tiles & repair any roof leaks. Roof is in process of being repaired (management spoke with owners).
Location: Kitchen (back)
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04/25/2012 | Routine |
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