Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN FLOOR BENEATH BREAD COOKING EQUIPMENT.
-
CLEAN AND MAINTAIN FLOOR BENEATH FRONT SERVICE AREA COLD WELL/HOT WELL.
-
CLEAN AND MAINTAIN FOOD PREP SINK AFTER EACH USE. OBSERVED DIRTY FOOD PREP SINK DURING INSPECTION AND IT WAS NOT IN USE.
-
CLEAN AND MAINTAIN FRONT SERVICE AREA HANDWASHING SINK.
-
CLEAN AND MAINTAIN WATER SPRAY BOTTLE NEAR COLD WELL. OBSERVED DIRTY SPRAY BOTTLE DURING INSPECTION.
-
CLOSE LID FOR BOTH EXTERIOR REFUSE AND RECYLABLE CONTAINERS. OBSERVED CONTAINERS WITH LIDS NOT CLOSED DURING INSPECTION.
-
DISCONTINUE STORING PURSE/ASPIRIN/CELL PHONE ON DRY STORAGE RACK WITH OTHER FOOD ITEMS. PERSONAL BELONGINGS MUST BE STORED IN SEPARATE LOCATION.
-
DISCONTINUE STORING SOAP AND ANT KILLER ABOVE FOOD IN DRY STORAGE AREA. THESE ITEMS MUST BE STORED AWAY FROM FOOD WITH THE OTHER CHEMICALS.
-
DISCONTINUE USING FRONT SERVICE AREA HANDWASHING SINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING. OBSERVED FOOD EMPLOYEE FILL CONTAINER WITH WATER FROM HANDWASHING SINK.
-
IMMEDIATELY PROVIDE HOT WATER TO ESTABLISHMENT. 110 DEGREES F OR ABOVE MUST BE MAINTAINED. OBSERVED 71 DEGREES F DURING INSPECTION.
-
IMMEDIATELY REHEAT MEATBALLS TO AT LEAST 165 DEGREES F AND VERIFY THAT HOT WELLS CAN MAINTAIN A TEMP OF 140 DEGREES F OR ABOVE. OBSERVED MEATBALLS AT 132 DEGREES F. MEATBALLS WERE REHEATED TO AT LEAST 165 DEGREES F IN MICROWAVE DURING INSPECTION.
-
OBSERVED WET WIPING CLOTH ON COUNTER NEAR FRONT SERVICE AREA HANDWASHING SINK. AS DISCUSSED, WET/IN-USE WIPING CLOTHS MUST BE STORED IN A SANITIZING BUCKET. IF CLOTHS WILL ONLY BE USED ONCE, THEN THEY MUST BE LOCATED IN DIRTY LINEN BIN AFTER USE.
-
POST COPY OF CURRENT STATE OF MN CFM CERTIFICATE WITHIN ESTABLISHMENT. LORAINE INDICATED THAT INDIVIDUAL ON THE CFM POSTING NO LONGER WORKS IN STORE.
-
PROVIDE A FINGERNAIL BRUSH FOR REAR HANDWASHING SINK. NO NAILBRUSH OBSERVED DURING INSPECTION.
-
PROVIDE A QUAT SANITIZING CONCENTRATION BETWEEN 200-400 PPM. OBSERVED A CONCENTRATION WELL OVER 400 PPM FOR THREE COMPARTMENT SINK DURING INSPECTION.
-
PROVIDE DRAIN PLUG FOR EXTERIOR REFUSE BIN. NO PLUG OBSERVED DURING INSPECTION.
-
PROVIDE EMPLOYEE BEVERAGE CONTAINER WITH LID AND STRAW IN KITCHEN AREA. OBSERVED BEVERAGE CONTAINER WITH NO LID OR STRAW DURING INSPECTION.
-
PROVIDE STATE OF MN CERTIFED FOOD MANAGER FOR ESTABLISHMENT. JENNIFER INDICATED THAT SHE WILL BE TAKING TEST IN NEAR FUTURE.
-
SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS AFTER CLEANING FOR AT LEAST 30 SECONDS WHEN USING QUAT. OBSERVED DISHWASHING EMPLOYEE SANITIZE UTENSILS FOR APPROXIMATELY 5 SECONDS AFTER CLEANING IN THREE COMPARTMENT SINK.
-
STORE ALL CLEAN EQUIPMENT/UTENSILS IN A MANNER THAT ALLOWS THEM TO COMPLETELY AIR DRY PRIOR TO STACKING THEM ON CLEAN STORAGE RACK. OBSERVED WET UTENSILS/LIDS/CONTAINERS STACKED ON CLEAN STORAGE RACK ADJACENT TO THREE COMPARTMENT SINK.
|
Full
|
Feb 23, 2009
|
52 |
-
CHICKEN NOODLE SOUP WAS AT 131* F DURING INSPECTION. SOUP WAS REHEATED TO 165* F AND PLACED WITHIN HOLDING UNIT.
-
CLEAN AND MAINTAIN FLOOR BENEATH BREAD COOKING EQUIPMENT AND FRONT CABINETS/COLD WELLS.
-
CLEAN AND MAINTAIN FOOD PREP SINK AFTER EACH USE. OBSERVED DIRTY FOOD PREP SINK DURING INSPECTION.
-
CLEAN AND MAINTAIN FRONT SERVICE AREA HANDWASHING SINK.
-
DISCONTINUE STORING EQUIPMENT ON FLOOR WITHIN KITCHEN AREA. OBSERVED EQUIPMENT ON FLOOR NEAR THREE COMPARTMENT SINK.
-
DISCONTINUE STORING PURSE/ASPIRIN/CELL PHONE ON DRY STORAGE RACK WITH OTHER FOOD ITEMS. PERSONAL BELONGINGS MUST BE STORED IN SEPARATE LOCATION.
-
EMPLOYEE INDICATED THAT IN USE UTENSILS NOT STORED WITHIN FOOD PRODUCT (EG. CHICKEN BREAST TONGS) ARE BEING CLEANED/SANITIZED ONCE PER DAY. THESE UTENSILS MUST BE SANITIZED ONCE EVERY FOUR HOURS.
-
EMPLOYEE INDICATED THAT REMAINING SOUP IS COOLED WITHIN DEEP CONTAINER AT END OF DAY WITHIN WALK IN, REGARDLESS OF AMOUNT. AS DISCUSSED, IF MORE THAN A COUPLE OF INCHES REMAINING, THEN LARGER CONTAINERS (THUS SHALLOWER) MUST BE USED.
-
OBSERVED FOOD CONTAINER WITHIN REAR HANDWASHING SINK DURING INSPECTION.
-
OBSERVED SANITIZING SPRAY BOTTLE WITH NO LABEL.
-
OBSERVED WET WIPING CLOTH ON COUNTER NEAR FRONT SERVICE AREA HANDWASHING SINK. AS DISCUSSED, WET/IN-USE WIPING CLOTHS MUST BE STORED IN A SANITIZING BUCKET. IF CLOTHS WILL ONLY BE USED ONCE, THEN THEY MUST BE LOCATED IN DIRTY LINEN BIN AFTER USE.
-
POST COPY OF CURRENT STATE OF MN CFM CERTIFICATE WITHIN ESTABLISHMENT. LORAINE INDICATED THAT INDIVIDUAL ON THE CFM POSTING NO LONGER WORKS IN STORE.
-
PROVIDE A QUAT SANITIZING CONCENTRATION BETWEEN 200-400 PPM. OBSERVED A CONCENTRATION OF 0 PPM WITHIN SPRAY BOTTLE AT BEGINNING OF INSPECTION.
-
SANITIZING OF PREP SINK IS NOT OCCURRING. SINK AND ALL PREP SURFACES MUST BE CLEANED AND THEN SANITIZED AS A FINAL STEP. EMPLOYEE DEMONSTRATED DURING INSPECTION. DEGREASER SPRAY BOTTLE IS ONLY STEP BEING USED FOR SINK.
-
STORE ALL CLEAN EQUIPMENT/UTENSILS IN A MANNER THAT ALLOWS THEM TO COMPLETELY AIR DRY PRIOR TO STACKING THEM ON CLEAN STORAGE RACK. OBSERVED WET UTENSILS/LIDS/CONTAINERS STACKED ON CLEAN STORAGE RACK ADJACENT TO THREE COMPARTMENT SINK.
-
THE CERTIFIED FOOD MANAGER MUST TRAIN PERSON IN CHARGE OF ALL ITEMS IDENTIFIED ABOVE. CLEANING AND SANITIZING PROCEDURES INADEQUATE, KNOWLEDGE OF REHEATING/HOLDING POTENTIALLY HAZARDOUS FOODS NOT ACCURATE, PERSON IN CHARGE UNAWARE OF ILLNESS LOG, ETC
|
Full
|
Feb 27, 2012
|
60 |
-
CLEAN AND MAINTAIN FLOOR BENEATH BREAD COOKING EQUIPMENT AND FRONT CABINETS/COLD WELLS.
-
CLEAN AND MAINTAIN FOOD PREP SINK AFTER EACH USE. OBSERVED DIRTY FOOD PREP SINK DURING INSPECTION.
-
DISCONTINUE STORING EQUIPMENT ON FLOOR WITHIN KITCHEN AREA. OBSERVED EQUIPMENT ON FLOOR NEAR THREE COMPARTMENT SINK.
-
EMPLOYEE INDICATED THAT IN USE UTENSILS NOT STORED WITHIN FOOD PRODUCT (EG. CHICKEN BREAST TONGS) ARE BEING CLEANED/SANITIZED ONCE PER DAY. THESE UTENSILS MUST BE SANITIZED ONCE EVERY FOUR HOURS.
-
EMPLOYEE INDICATED THAT REMAINING SOUP IS COOLED WITHIN DEEP CONTAINER AT END OF DAY WITHIN WALK IN, REGARDLESS OF AMOUNT. AS DISCUSSED, IF MORE THAN A COUPLE OF INCHES REMAINING, THEN LARGER CONTAINERS (THUS SHALLOWER) MUST BE USED.
-
OBSERVED SANITIZING SPRAY BOTTLE WITH NO LABEL.
-
PROVIDE A QUAT SANITIZING CONCENTRATION BETWEEN 200-400 PPM. OBSERVED A CONCENTRATION OF 0 PPM WITHIN SPRAY BOTTLE AT BEGINNING OF INSPECTION.
-
SANITIZING OF PREP SINK IS NOT OCCURRING. SINK AND ALL PREP SURFACES MUST BE CLEANED AND THEN SANITIZED AS A FINAL STEP. EMPLOYEE DEMONSTRATED DURING INSPECTION. DEGREASER SPRAY BOTTLE IS ONLY STEP BEING USED FOR SINK.
-
THE CERTIFIED FOOD MANAGER MUST TRAIN PERSON IN CHARGE OF ALL ITEMS IDENTIFIED ABOVE. CLEANING AND SANITIZING PROCEDURES INADEQUATE, KNOWLEDGE OF REHEATING/HOLDING POTENTIALLY HAZARDOUS FOODS NOT ACCURATE, PERSON IN CHARGE UNAWARE OF ILLNESS LOG, ETC
|
Follow-up
|
Mar 8, 2012
|
71 |
Restaurant representatives - add corrected or new information about Subway 33311 Cottage Grove, 7430 80th St S Ste 105, Cottage Grove, MN 55016 »