Subway Restaurant, 76 North Plank Road, Newburgh, NY 12550 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SUBWAY RESTAURANT
Address: 76 North Plank Road, Newburgh, NY 12550
County: Orange
Local health department: Orange County
Restaurant type: Food Service Establishment
Total inspections: 19
Last inspection: 04/01/2014
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Inspection findings

Inspection date

Type

Comments
  • 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
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 04/01/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/18/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 03/03/2014Inspection12C - Sink in mens bathroom is draining very slowly
No violation noted during this evaluation. 02/06/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/29/2014Inspectionnotes: Counter lids were open on arrival and remained opened during inspection even when not actively in use. Items at the counter are at proper temperatures. temperatures: behind service counter sliced ham 39F, tuna salad 38F, Meatballs 158F. Sliced roast beef in the walk in cooler @32F.
No violation noted during this evaluation. 09/27/2013Inspection
  • 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)
  • 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
 09/26/2013Inspection
No violation noted during this evaluation. 07/30/2013Inspection
No violation noted during this evaluation. 06/03/2013Inspection
No violation noted during this evaluation. 09/14/2012Inspection
No violation noted during this evaluation. 03/03/2009Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Improper thawing procedures used
 02/09/2009Inspection
No violation noted during this evaluation. 11/06/2008Re-Inspection
  • Dressing rooms dirty, not provided, improperly located
  • Improper use and storage of clean, sanitized equipment and utensils
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/03/2008Inspection
No violation noted during this evaluation. 10/23/2008Inspection
No violation noted during this evaluation. 10/15/2008Inspection
  • 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)
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 09/30/2008Inspection
No violation noted during this evaluation. 04/23/2008Inspection
No violation noted during this evaluation. 03/05/2008Inspection

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