Subway on Ferry, Subway on Ferry - Inspection Report

Inspection Information:

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

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

Code	Description
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quats sanitizer in bottle measured at 100ppm. This value is inadequate for pathogen elimination and therefore unsatisfactory for sanitation purposes. Pathogens may remain and contaminate foods causing foodborne illness. Corrective Action: Increase sanitizer to a minimum of 200ppm.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quats sanitizer in sink too high and supplied by broken hose (on the attachment end). Residual Quats may pose a chemical contamination hazard if it remains on food. The broken hose may cause employees to use inadequate sanitizer in sink because at times it does not create an air tight seal. Corrective Action: Decrease sanitizer level to ensure no residual is consumed by patrons and replace broken hose connecting sanitizer bottle to pump.
116	Improper Construction / Maintenance of Establishment Observation: Thermometers inaccurate on cooler in back and cooler under soup. Temperature must be monitored accurately to ensure potentially hazardous foods are kept under suitable levels o refrigeration to stop pathogen growth. Pathogens can grow to interactive levels in improperly refrigerated foods and cause foodborne illness. Corrective Action: Use separate thermometer (calibrated) for measuring temperatures.
116	Improper Construction / Maintenance of Establishment Observation: Handwashing station in back only supplies cold water. Proper handwashing requires warm water and having only cold water is a deterrent to proper hand washing. Unclean hands can spread pathogens which cause disease. Corrective Action: Supply sink with hot water.
116	Improper Construction / Maintenance of Establishment Observation: Cracked tiles and hole near receiving door. Food residue can build up in these areas harbouring pathogens which can contaminate equipment and food. This can cause foodborne illness. This food build up can also attract pests, which spread pathogens to humans and cause disease. Corrective Action: Cover holes and replace cracked tile.
118	Other (Specify) Observation: Could not see food operating permit displayed. This permit establishes the legal operation and approval of the establishment. Corrective Action: Display permit in a conspicuous location.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quats sanitizer in bottle measured at 100ppm. This value is inadequate for pathogen elimination and therefore unsatisfactory for sanitation purposes. Pathogens may remain and contaminate foods causing foodborne illness. Corrective Action: Increase sanitizer to a minimum of 200ppm.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quats sanitizer in sink too high and supplied by broken hose (on the attachment end). Residual Quats may pose a chemical contamination hazard if it remains on food. The broken hose may cause employees to use inadequate sanitizer in sink because at times it does not create an air tight seal. Corrective Action: Decrease sanitizer level to ensure no residual is consumed by patrons and replace broken hose connecting sanitizer bottle to pump.
116	Improper Construction / Maintenance of Establishment Observation: Thermometers inaccurate on cooler in back and cooler under soup. Temperature must be monitored accurately to ensure potentially hazardous foods are kept under suitable levels o refrigeration to stop pathogen growth. Pathogens can grow to interactive levels in improperly refrigerated foods and cause foodborne illness. Corrective Action: Use separate thermometer (calibrated) for measuring temperatures.
116	Improper Construction / Maintenance of Establishment Observation: Handwashing station in back only supplies cold water. Proper handwashing requires warm water and having only cold water is a deterrent to proper hand washing. Unclean hands can spread pathogens which cause disease. Corrective Action: Supply sink with hot water.
116	Improper Construction / Maintenance of Establishment Observation: Cracked tiles and hole near receiving door. Food residue can build up in these areas harbouring pathogens which can contaminate equipment and food. This can cause foodborne illness. This food build up can also attract pests, which spread pathogens to humans and cause disease. Corrective Action: Cover holes and replace cracked tile.
118	Other (Specify) Observation: Could not see food operating permit displayed. This permit establishes the legal operation and approval of the establishment. Corrective Action: Display permit in a conspicuous location.