SUBWAY, 147-03 45 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
- | Oct 22, 2014 | - |
| Aug 21, 2014 | 19 |
| Aug 06, 2014 | 28 |
- | Jul 09, 2014 | - |
| Apr 08, 2014 | 32 |
| Mar 19, 2014 | 17 |
| Oct 03, 2013 | 10 |
| Sep 17, 2013 | 18 |
| Apr 29, 2013 | 13 |
| Apr 15, 2013 | 35 |
| Apr 17, 2012 | 12 |
- Violation descriptions:
- 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04J - Unprotected food re-served.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
- 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
- 06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
- 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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