Subway on Westwood - 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: Back hold refrigerator was measured at above 4 degree Celsius. All potentially hazardous food was probed using a probe thermometer to measure for internal temperature at around 2:45 PM. Operator stated that all food products in the refrigerator was there since yesterday. Thus, potentially hazardous food had been stored over night in the refrigerator. Corrective Action: All potentially hazardous food measure at above 4 degree Celsius were discarded. For the back hold refrigerator, the operator turned the dial down and monitor the temperature. Operator was told to contact the health officer when the temperature was maintained consistently at 4 degree Celsius then a follow up inspection will be conducted before the potentially hazardous food is put back in.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous food stored in the line cooler were measured at above 4 degree Celsius. All potentially hazardous food was probed to measure for internal temperature using a probe thermometer at around 1:30 PM. Operator stated that all the inserts were transferred onto the line cooler from the walk in cooler at around 9 AM. Thus, it has been more than 4 hours that potentially hazardous food were stored in a temperature that's higher than 4 degree Celsius. Corrective Action: Potentially hazardous food stored in temperature higher than 4 degree Celsius must be dicarded if not consumed within 4 hours since taking out of temperature control. All potentially hazardous food measure at above 4 degree Celsius internal temperature were discarded. Potentially hazardous food must be maintained at 4 degree Celsius or lower at all time to reduce the risk of bacterial growth and toxin production. Fix line cooler to ensure it is able to maintain a temperature of 4 degree Celsius or lower. Operator was informed to use time control and labelling at the mean time to ensure potentially hazardous food are not stored in the line cooler for more than 2 hours at the line cooler. Detail written instruction was given on site as well as posted on the wall. Supervisor was told to educate staff on the time control method and ensure actions are taken appropriately as instructed and written down.