Subway (Chambers Rd.), 3301 Chambers Road, Horseheads, NY 14845 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SUBWAY (CHAMBERS RD.)
Address: 3301 Chambers Road, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 01/25/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/25/2016Re-InspectionVerified violations 14A, 15A corrected. All surfaces under handwash sink, under sandwich make unit, in electrical closet have been cleaned. Manager advised to monitor areas for signs of re-contamination.
  • Insects, rodents present
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/22/2016InspectionDiscussed adequate reheating methods for leftover meatballs with manager.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/05/2015InspectionTimetable for correction for #15A of 15 days established during inspection.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 03/31/2014InspectionDiscussed not working while ill, prevention of bare-hand contact and handwashing with staff. Concentration of quaternary ammonia sanitizer level in buckets and in 3-bay sink to be 200ppm.
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 07/23/2013Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/19/2012Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Dressing rooms dirty, not provided, improperly located
 02/02/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 01/22/2010Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 01/14/2009Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 01/17/2008Inspection
No violation noted during this evaluation. 03/01/2007Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 02/22/2007Inspection
  • Insects, rodents present
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Improper use and storage of clean, sanitized equipment and utensils
 09/25/2006Inspection

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