- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
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09/25/2015 | Inspection | Please email rebecca.bussert@health.ny.gov with corrective actions taken no later than 10.8.15. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/19/2014 | Inspection | Violations to be corrected by 12/5/14. Contact Richard Hess via email ( richard.hess@health.ny.gov ) when completed or with any questions. |
- Non food contact surfaces of equipment not clean
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02/26/2013 | Inspection | violations to be corrected by 3/7/13. contact Richard Hess via email - rbh01@health.state.ny.us - when completed or with any questions. |
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