Subway (Langdon Plaza), 303 North Main Street, Elmira, NY 14901 - Restaurant inspection findings and violations

Business Info

Restaurant name: SUBWAY (LANGDON PLAZA)
Address: 303 North Main Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 02/25/2016

Restaurant representatives - add corrected or new information about Subway (Langdon Plaza), 303 North Main Street, Elmira, NY 14901 »

Inspection findings	Inspection date	Type	Comments
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Wiping cloths dirty, not stored properly in sanitizing solutions	02/25/2016	Inspection	Discussed reheating procedures with manager, advised ensuring whole mass is adequately reheated.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Dressing rooms dirty, not provided, improperly located	01/12/2015	Inspection	Discussed importance of handwashing even when using food service gloves. Hands are to be washed between removal and donning of new gloves. Employees who are incapable of washing hands are not to be handling food. Reminded staff to ensure phf/tcs foods being hot-held are stirred frequently to ensure entire amount is at least 140F.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	01/29/2014	Inspection	Facility plans to repair plumbing issue whereby 3-bay sink in kitchen does not drain adequately by tearing up kitchen floor. Plans are to work during non-business hours, and equipment will be covered, per manager. Manager was advised to ensure all food and food contact surfaces are cleaned and sanitized or discarded if contaminated by dust, debris.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	06/26/2013	Inspection	manager demonstrated knowledge of cooling schedule and proper reheat temps when food item to be hot held. Interview indicated some issues with water heater (tankless) sometimes extended wait at handwash sink for hot water (which I observed at start of inspection) and 'pilot' light routinely out due to air movement in kitchen. Manager and staff to monitor situation. Please note: per chapter 1 of state sanitary code subpart 14-1-1.195 ACCESS: ""the permit issuing official or his designated representative is to be permitted access for purposes of inspection at all times while the food service establishment is in operation, wether open to the public for service or not. Refusal of admittance, after proper identification, is cause for action to obtain permit revocation and an order to close."" Discussed cooling procedures, hot holding, reheating, hand washing, and requirement to notify CCHD if illness reported.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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)	02/06/2013	Inspection	provided food safety sheet and stickers. Discussed hand-washing, and proper glove use, and employee illness policy,as well as, storage of dry goods and proper concentration of sanitizer for spray bottle, wiping cloths, and for sanitize step of 3 bay method. Quaternary ammonia concentration required is 200-400 ppm. Per manager store to close and reopen next door in approx. 1 month. Call CCHD to set up inspections prior to opening.
Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. 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)	03/20/2012	Inspection
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) Single service items reused, improperly stored, dispensed, not used when required 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.	02/09/2011	Inspection
No violation noted during this evaluation.	02/11/2010	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	01/21/2010	Inspection
Single service items reused, improperly stored, dispensed, not used when required Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/02/2009	Inspection
Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Single service items reused, improperly stored, dispensed, not used when required	03/14/2008	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Insects, rodents present Improper thawing procedures used 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) Single service items reused, improperly stored, dispensed, not used when required Non food contact surfaces of equipment not clean	10/12/2007	Inspection
Insects, rodents present Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Wiping cloths dirty, not stored properly in sanitizing solutions Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Single service items reused, improperly stored, dispensed, not used when required Improper use and storage of clean, sanitized equipment and utensils	07/21/2006	Inspection

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