Quizno's Classic Subs - 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 Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Three inserts with foods (meat sauce, chili, macaroni dish, etc) were at 16°C - 18°C (61°F - 65°F) in the heat and hot hold unit on the counter; the unit had not been turned on at opening and these foods had been in the danger zone for 3 hours. Corrective Action: The foods were thrown out; the unit was turned on to high; fresh foods were brought out for reheating quickly in the microwave.
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The meatballs in sauce were at 40 - 55°C (104 - 131°F) in the steam table insert beside the sandwich cooler; this had been in the danger zone for 1 1/2 hours; the insert is floating in the water and not allowing proper action from the steam table; steam tables are not to be used to heat foods. Corrective Action: Since the food was in the danger zone for less than 2 hours, it was reheated quickly to 74°C; look into the manufacturers directions on how full the steam table should be with water.
109	Critical Other (Specify) Observation: Temperature logs were recorded for the two crock pot soups and the meatballs, BUT NO logs are kept for the other 3 inserts. The thermometers were not working properly. One read 20°F (-7°C) and records were recorded as 15 - 19°F (-10°C to -7°C). At those recorded temperatures the food should have been frozen. Corrective Action: Replace thermometers and discuss the proper temperatures with food handlers.