- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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11/23/2015 | Inspection | Grade ""A"" Rating observed
FMTC - #46118 expires 6/2016-R - Pramoda Patel |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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06/11/2012 | Inspection | |
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