Subway, 26678 Telegraph, Flat Rock, MI 48134 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS ARE NOT AVAILABLE AT SERVICE AREA HAND SINK, OR AT WOMEN'S BATHROOM HAND SINK. PROVIDE SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED UNSHIELDED LIGHT BULB OVER BACK FOOD PREP AREA. PROVIDE SHIELD TO PREVENT ACCIDENTAL CONTAMINATION OF FOOD AND EQUIPMENT BY BROKEN GLASS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
04/03/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- The top layer of meat balls were at 119f. Lower layer was at 155f. reheat to 165f minimum for at least 15 seconds. and hold at or above 135f. Stir/mix the meat balls to prevent top layers from cooling. If necessary increase the heat to the hot well. Corrected by reheated to 165f and PIC stated that he will increase stirring times.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/18/2014 | Routine |
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