Subway (Lodi), 101 Wooster Street, Lodi, OH 44254 - Restaurant inspection findings and violations

  1. All Cities
  2. OH small cities
  3. OH smaller cities
  4. Ohio
  5. Medina County, OH Restaurants

Business Info

Name: Subway (Lodi)
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 101 Wooster Street, Lodi, OH 44254
License #: FSO-C166-10
License holder: Mitchel A. Bloch
Total inspections: 6
Last inspection: 2/22/2012
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Subway (Lodi), 101 Wooster Street, Lodi, OH 44254 »


Inspection findings

Inspection Date

Type

Comments
  • R/4.8 Single-use items stored on shelf adjacent to mop sink. Provide a splash guard to prevent possible contamination.
  • 4.4 Door gaskets on both doors of reach-in cooler under microwave are torn. Equipment shall be in good repair.
 2/22/2012Critical Control Point 1Cold Holding: Potentially hazardous foods holding at improper temperatures (see log below). Maintain foods at 41°F or below to prevent possible growth of harmful bacteria. Reportedly, lids to sandwich prep cooler were open during busy period. Please monitor and adjust temperature if necessary.
One accurate thermometer available for use.
Observed proper handwashing and using gloves to handle ready-to-eat foods.
  • The following are repeat violations from the previous standard inspection report dated 10/4/11:
  • 4.8 Single-use items stored on shelf adjacent to mop sink. Provide a splash guard to prevent possible contamination.
  • 6.2 Provide a sign or poster at employee handwashing sink notifying employees to wash their hands.
  • 6.4 Replace damaged floor tile below upright freezer and cooler to provide a smooth, easily cleanable surface.
  • Substantial compliance at this time. OK to transfer license to new owner.
 10/12/2011Follow Up 1
  • 3.2 Store onions six inches above the floor to prevent contamination and facilitate cleaning.
  • 4.8 Single-use items stored on shelf next to mop sink. Recommended adding a splash guard to prevent possible contamination.
  • 5.4 Maintain dumpster lids closed and area free of litter.
  • 6.2 Missing sign notifying employees to wash their hands at employee handwashing sink. Provide this.
  • 6.4 Damaged floor tile below cooler/freezer. Replace damaged floor tiles as needed to facilitate cleaning.
  • Note: This office received paperwork to transfer the license.
  • A re-inspection will be conducted the Week of Oct. 10, 2011, to verify proper cold-holding temperatures prior to transferring license (see Critical Control Point inspection dated 10/4/11).
  • New equipment added to operation:
  • AdvantEdge Northlake Freezer model # F49-S
  • AdvantEdge Northlake Refrigerator model #R49-S
  • Both are UL listed commercial equipment.
  • 2.4 A Person-in-Charge per shift must complete Level One certification. Please go to www.servsafe.com/starters.
 10/4/2011Standard2
  • This follow-up inspection was conducted to measure the cold holding temperatures of potentially hazardous foods in the display coolers. Turkey, roast beef, and tomatoes holding between 38-39°F.
 6/7/2011Follow Up 1
  • CHEMICAL: Observed RAID insecticide on premises. This product is not approved for use in food preparation areas. Obtain pesticides approved for use in food operations. Reportedly, this product is used outdoors only.
  • CHEMICAL: Observed Bio Drain located on shelf above tea. Properly store poisonous/toxic chemicals separate from food and clean equipment to prevent possible contamination. Person-in-Charge relocated Bio Drain today.
  • R6.1 Observed flying insects in food preparation area. Take safe steps necessary to control and eliminate insects.
  • 3.2 Onion container stored on the floor. Store food six inches above the floor.
  • See Critical Control Point inspection report dated 5/26/2011.
 5/26/2011Critical Control Point 1Person-in-Charge: Michael
-One accurate digital temperature measuring device was available for use.
-Reportedly, leftover meatballs and soups are discarded and no longer reheated. A Risk Level 3 food service operation license may be obtained for the 2012 licensing period provided foods are no longer reheated in bulk portions.
-Ready-to-eat time temperature controlled for safety foods are properly dated and used or discarded within 7 days.
-Observed food employee properly wash hands and properly wear single-use gloves to prevent bare hand contact with ready-to-eat food.
-Observed chicken thawing properly under refrigeration.
VII COLD HOLDING: Potentially hazardous foods holding at improper temperatures (*) in display coolers. Maintain potentially hazardous foods at 41°F to prevent possible growth of harmful bacteria which may cause a foodborne illness.
Adjust cooler temperature and/or maintain lids closed when not in use. Monitor temperature and/or repair coolers if necessary.
  • R/5.4 Dumpster is located on dirt surface. Dumpsters shall be located on concrete or asphalt that is smooth, and sloped to drain.
  • Note: A dumpster pad was recently poured in this area.
  • 5.4 Observed litter surrounding dumpster area. Maintain dumpster area free of litter.
  • C6.1 Outer door was open upon arrival. Maintain doors opening to the outside closed to prevent pest entry.
  • 6.1 Observed flying insects in food preparation area. Take safe steps necessary to control and eliminate insects.
  • R6.4 Observed food spill on the floor in pop syrup storage area. Clean the floor.
  • 4.1 Inaccurate thermometer inside reach-in cooler registered 16 degrees Fahrenheit. Actual ambient air temperature was 34 degrees Fahrenheit. Thermometers shall be accurate within +/- 3 degrees Fahrenheit.
  • See Critical Control Point inspection report dated 10/19/2010.
 10/19/2010Standard2Person-in-Charge: Chris
-One accurate temperature measuring device was available for use.
-Reportedly, leftover meatballs are discarded and no longer reheated. A Risk Level 3 food service operation license may be obtained for the 2011 licensing period provided foods are no longer reheated in bulk portions.
-Ready-to-eat time temperature controlled for safety foods are properly dated and used or discarded within 7 days.
-Observed food employee properly wash hands and properly wear single-use gloves to prevent bare hand contact with ready-to-eat food.
-Observed chicken thawing properly under refrigeration.

Do you have any questions you'd like to ask about Subway (Lodi)? Post them here so others can see them and respond.

×
Subway (Lodi) respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Subway (Lodi) to others? (optional)
  
Add photo of Subway (Lodi) (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Arby's (CAM/RB INC. DBA)Medina, OH
*
DAIRY MART #5472Deer Park, OH
**•
The StoreSeven Hills, OH
**
PEKING DYNASTYColumbus, OH
***•
TRINITY CHILDCARE INCMount Healthy, OH
Pep PrentissFairview Park, OH
BROTHER CAFESilverton, OH
FLIK INTERNATIONALNew Albany, OH
**
FOHL ROAD SUNOCOCanton, OH
*
SubwayOakwood, OH
*

Restaurants in neighborhood

Name
Lighthouse Cafe of Lodi Inc.
Great Wall Chinese Restaurant
CVS/Pharmacy #3183
Lodi Community Hospital
Lodi Elementary School
Dollar General Store #9886
Circle K #5333
Dari Isle Restaurant

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. OH small cities
  3. OH smaller cities
  4. Ohio
  5. Medina County, OH Restaurants