06C (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 17, 2012
5
02G (Critical Violations - Food Temperature)
04J (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
Oct 20, 2011
26
04H (Critical Violations - Food Protection)
04L (Critical Violations - Food Protection)
Oct 07, 2011
24
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
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.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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