Subway, 14490 Fort St., Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: SUBWAY
Address: 14490 Fort St., Southgate, MI 48195
Permit #: 071615
Non-smoking facility: No
Last inspection: 08/22/2014
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Inspection findings

Inspection date

Type
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink dishwash area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED PIZZA CUTTERS AND KNIVES IN THE FRONT HAND WASH SINK AND A CONTAINER WITH POP NOZZLES IN THE BACK HAND WASH SINKS. KEEP HAND WASH SINKS ACCESSIBLE FOR HAND WASHING AT ALL TIMES. DO NOT STORE ITEMS IN THE HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION BY REMOVING ALL ITEMS FROM THE HAND WASH SINKS.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED 2 POUCHES OF FROZEN SOUP AND 2 POUCHES OF FROZEN PULLED PORK IN BARBECUE SAUCE LEFT OUT TO THAW AT ROOM TEMPERATURE. CORRECTED AT TIME OF INSPECTION BY PLACING THE SOUP POUCHES UNDER COLD RUNNING WATER AND PLACING THE POUCHES OF PULLED PORK INTO THE WALK-IN COOLER TO THAW.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 08/22/2014Routine
No violation noted during this evaluation. 09/04/2013Routine
No violation noted during this evaluation. 09/19/2012Routine
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep line POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    "BOATED' PORTIONS OF SWEET AND SOUR CHICKEN TESTED 50 F ON THE HIGHEST LEVEL ON THE NORTH SIDE OF UNIT PLEASE LIMIT THE HEIGHT OF THESE BOATED MEATS SINCE THE CARDBOARD AND WAX PAPER LAYERS ACT AS INSULATORS AND MAY REQUIRE COLDER AIR SETTINGS THAN OTHER NON-PORTIONED FOODS ALSO, CONSIDER THE USE OF INDIVIDUAL LIDS AND MAINTAIN THE LARGE LID CLOSEDE AS OFTEN AS PRACTICAL DURING PERIODS OF INACTIVITY ALL OTHER NON PORTIONED PHF'S WERE 41 F AND LOWER, PIC/INSPECTOR DISCUSSED AND HE WILL IMPLEMENT THE NEW PROCEDURES ;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); or (B) At 5C (41F) or less, except as specified under (C) of this section and  3-501.17, 3-501.18, and 4-204.111. (C) At 7C (45F) or between 7C (45F) and 5C (41F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5C (41F) or less if: (1) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (2) Within 5 years of the REGULATORY AUTHORITY'S adoption of this Code, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5C (41F) or less.
    General violation description:
    3-501.16 -
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen HANDSINK(S)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    HANDSINK NORTH OF THREE COMPARTMENT SINK WAS BLOCKED BY A SMALL STEP LADDER AND A SLICER WAS IN THE BASIN PLEASE ALWAYS KEEP READILY ACCESSIBLE FOR FREQUENT HANDWASHING AS REQUIRED
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 03/09/2012Routine Inspection

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