The Sub Station, 126 Main Street, Wadsworth, OH - Restaurant inspection findings and violations

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Business Info

Name: The Sub Station
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 126 Main Street, Wadsworth, OH
License #: FSO-C298-10
License holder: Stephanie Jones
Total inspections: 4
Last inspection: 2/16/2012
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Inspection findings

Inspection Date

Type

Comments
  • 6.3- Employee purse stored under counter on food bags and next to plastic silverware. Store employee personal items separate from food and single-use to prevent possible contamination.
  • 5.1/6.4/4.8- Pipe in basement ceiling is leaking. There is a hole in the ceiling with water damage and mold like substance. Food bags are located under this hole. Repair leak and damaged ceiling. Relocate bags until this area is repaired.
  • R5.4- Provide a concrete surface under the dumpster to facilitate cleaning.
 2/16/2012Standard2DATE MARKING- Deli meats previously frozen had a date mark of 2/2 turkey, ham 1/10, and salami 2/2. Open hotdogs were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and removed from the freezer to indicate the seven day consume by date. Discussed with staff dating deli meats when removed from freezer.
One accurate long stem thermometer available for use.
Observed cook change her gloves after handling raw hamburger.
Discussed cooling soups in small portions or two containers with the lids off.
Foods were properly reheated to 165°F within two hours.
Raw hamburger properly stored on a separate tray on the bottom shelf of the walk-in cooler.
  • R5.4- Provide asphalt or concrete under the dumpster to facilitate cleaning.
 8/30/2011Standard 1COLD HOLDING- Cheese slices stored next to grill had an internal temperature of 55°F. Cheese on top of reach-in cooler was 45°F. Ambient air temperature of the reach-in cooler was 44°F. Discussed keeping cheese next to the grill in the cooler. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Cooler will reportedly be adjusted.
DATE MARKING- Foods throughout were date marked except for pepper soup reportedly made a few days prior. Readyto- eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
Reportedly this will be date marked.
Discussed cooling in small portions with the lids off.
Currently soups are reheated to order and gravy is made every day.
Two long stem thermometers available for use.
  • 4.1- Non commercial grade Magic Chef cooler added to operation. Equipment used in a food service operation shall be commercial grade and listed with an approved testing agency.
  • R5.4- Provide asphalt or concrete under the dumpster to facilitate cleaning.
 2/15/2011Standard2HOLDING- Potentially hazardous foods were holding at improper temperatures. See temperature log below (*).
Potentially hazardous foods shall be holding at 41°F and below or 135°F and above to prevent bacteria growth. See ambient air temperature of coolers below. Repair these units to maintain 41°F and below.
DATE MARKING- Cut turkey had a date mark of 1/31. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Reportedly food previously frozen and a new date not indicated on food.
Long stem thermometer available for use.
Reportedly foods are cooled in an ice bath.
Raw hamburger and steak are left out at room temperature during lunch. During this inspection these foods were still frozen.
  • 5.4- Provide a asphalt or concrete surface under the dumpster to facilitate cleaning.
 8/25/2010Standard 1(REPEAT) COLD HOLDING- Foods were holding at improper temperatures. See the temperature log below. Reach-in cooler holding at 46°F at 2:45 p.m. Cut tomatoes on ice holding 44.3°F. Maintain potentially hazardous foods cold at
41°F and below.
HOT HOLDING- Foods in the steam table were not holding at proper temperatures. See temperature log below. Maintain potentially hazardous foods hot at 135°F and above.
One accurate long stem thermometer available for use.
Reportedly foods are cooled in an ice bath and reheated to 165°F and above.

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