- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- front Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No paper towel at front hand wash sink. Provide., Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
02/04/2015 | Routine |
| No violation noted during this evaluation. | 02/03/2014 | Routine |
| No violation noted during this evaluation. | 02/08/2013 | Routine |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SMALLEST OF THREE BOARDS (ON NORTHERNMOST SIDE) OF SERVICE LINE HAS BECOME DEEPLY SCRATCHED ON ITS TOP SIDE PLEASE ONLY USE THE SMOOTH SIDE BEGINNING TODAY, PIC FLIPPED OVER
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/22/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/02/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- all employees have re-usable cups that accomodate lids and rcp was approved
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
10/21/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- OPEN STYRO CUP ON PREP TABLE IN BACK BOSS DOES NOT ALLOW EMPLOYEE USE OF PAPER OR PLASTIC CUPS (SOLELY FOR CUSTOMERS) WHICH THE LIDS COULD BE USED, THEREFORE, RCP COULD NOT BE APPROVED PLEASE REWRITE OR AMEND IT AND CORRECT BY 10/20/10 OR OFFICE CONSULTATION WILL BE SCHEDULED,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- ALL PHF'S HAVE LIDS AND ARE 41 F RCP APPROVED
- 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)
|
10/06/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen OPENED BEVERAGE
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- BOTH EMPLOYEES DRINKING FROM UNLIDDED CUPS WITHOUT STRAWS PLEASEALWAYS USE A LIDDED CUP WITH A STRAW OR A "SIPPEE" CUP OR ONLY DRINK IN DINING AREA LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP, ,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- SERVICE LINE POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOPS OF STACKS AND PORTIONED MEATS (TURKEY, CHICKEN CHUNKS) WHEN UNCOVERED TESTED 45 - 49 F THOSE THAT WERE COVERED WITH LIDS WERE 41 F OR LOWER AND PROGRESSIVELY LOWER IN TEMPERATURE THE LOWER IN THE STACKS THEY WERE TESTED THIS SUBWAY DOES NOT HAVE THE LARGE COVER-ALL LID(S) THAT SOME SUBWAYS HAVE, THEREFORE, IT COULD BE IMPERATIVE THAT ALL INDIVIDUAL LIDS ARE USED AND, IN-BETWEEN USES FOR SANDWICH ASSEMBLY, IMMEDIATELY REPLACED LEFT PIC WITH RCP, PLEASE FILL OUT FOR FOLLW-UP,
- 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)
|
09/20/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- PREP ROW ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SMALLEST OF THREE CUTTING BOARDS DEEPLY SCRATCHED ON ONE SIDE PLEASE SAND OR PLANE DOWN SMOOTH OR REPLACE WHEN SECOND SIDE IS SCRATCHED IN SIMILAR WAY, FLIPPED BOARD OVER PLEASE ONLY USE THIS SIDE (SMOOTH) FOR CUTTING
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
09/10/2009 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- handsink Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISPENSER EMPTY AT REAR HANDSINK MNEAR (3) COMPARTMENT SINK PLEASE ALWAYS KEEP STOCKED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/04/2009 | Routine Inspection |
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