Subway Sandwiches & Salads - 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
106	Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The meatballs were at a temperature of 49°C. Were informed they had been at this temperature for > 2 hours. This is a critical hazard as potentially hazardous food must be held at >/= 60°C. Corrective Action: The meatballs were discarded during the inspection and the hot holding unit turned up from 8.5 to 9 on the dial. Staff were informed to monitor the temperatures immediately.
109	Critical Other (Specify) Observation: Staff washroom used as storage. Sinks hidden under many boxes. Paper towel dispenser stacked on top of board. Corrective Action: Toilet must be disconnected; turn toilet water off, duct tape toilet lid seat tight; remove toilet paper and put "do not use" sign on the toilet (by May 20, 2009).
116	Repeat Improper Construction / Maintenance of Establishment Observation: The wall around the mop sink has significant water damage. This can lead to further deterioration and mould growth in the building. Corrective Action: This needs to be repaired by June 29, 2009.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Floors in the back area had dirt and grime build-up. These should be cleaned on a daily basis as part of the sanitation plan. Corrective Action: Clean floors by May 25, 2009. Recommend extra shelving at the end of the hall.
118	Other (Specify) Observation: No food safety plan and sanitation plan available on site. Corrective Action: These must be maintained on site to ensure staff are following the required procedures for food preparation and cleaning. Have directions for use for the new sanitizer strips on site by May 25, 2009.
118	Other (Specify) Observation: The temperature logs were reviewed. Hot-holding temperatures of the soups are not recorded and cooking temperatures of the meatballs or chicken breasts are not being recorded. Corrective Action: These are critical control points and should be required as part of the food safety plan. Correct by May 25, 2009.