Quizno's Classic Subs on Central - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods are stored above 4°C. Meat products stored in top of prep cooler was measured between 4.9-7.1 °C. On-site temperature logs claim the cooler was below 4°C at 11am. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Recommend keeping insert lids on items in top portion of prep cooler to protect from contamination and keep cold. Dispose of any potentially hazardous food stored above 4 °C for more than 2 hours.
209	Food not protected from contamination [s. 12(a)] Observation: Light bulbs in back-end of restaurant doesn't have a cover, which could lead to glass contamination of surrounding area in the event of the light's breaking. Corrective Action: Ensure that all light bulbs are either shatterproof, or have covers.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Underside of slicer blade had food debris at time of the inspection. Public Health Significance - improper cleaning and sanitizing of surfaces allows bacterial growth, and potential foodborne illness, due to contamination of food in contact with the improperly cleaned surface. Listeria outbreaks have been linked to improperly cleaned & sanitized meat slicers. Corrective Action: Ensure that all food contact surfaces and meat slicers are cleaned and sanitized thoroughly, and are kept in a sanitary manner.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some surfaces, such as parts of cupboard doors & chipped metal racks in walk-in cooler, are not easily cleanable. Public Health significance - surfaces that are not smooth, impervious to moisture, and easily cleanable can lead to contamination of food or utensils, and foodborne illness. Corrective Action: Repaint or refinish any surfaces that are not smooth, impervious to moisture, and easily cleanable.