Quizno's Classic Subs on Central, Quizno's Classic Subs on Central - 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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Creamers at room temperature. These creamers need refrigeration to halt pathogen growth. Corrective Action: Keep creamers in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Debris on meat slicer. Food debris can allow for pathogen growth and cause illness. Corrective Action: Clean and sanitize meat sliver immediately and after each use.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Cloths kept out after use and reused. Once used to clean a mess, these cloths may become contaminated with spread pathogens. Corrective Action: Keep cloths in sanitizer buckets (QUATs 200-400 ppm).
110	Food Not Protected - General Observation: Cardboard used for storing equipment. Cardboard cannot be cleaned and will collect pathogens and contaminate equipment. Corrective Action: Do not store food contact equipment on cardboard.
110	Food Not Protected - General Observation: Oil and dry spice mixed and used for up to a week at room temperature. Dry spice may contain bacterial spores which can grow only in oxygen free environments such as immersed in oil These bacteria can produce toxins which can cause foodborne illness. Corrective Action: To safely use this process, keep oil with spice at
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Creamers at room temperature. These creamers need refrigeration to halt pathogen growth. Corrective Action: Keep creamers in cooler.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Debris on meat slicer. Food debris can allow for pathogen growth and cause illness. Corrective Action: Clean and sanitize meat sliver immediately and after each use.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Cloths kept out after use and reused. Once used to clean a mess, these cloths may become contaminated with spread pathogens. Corrective Action: Keep cloths in sanitizer buckets (QUATs 200-400 ppm).
110	Food Not Protected - General Observation: Cardboard used for storing equipment. Cardboard cannot be cleaned and will collect pathogens and contaminate equipment. Corrective Action: Do not store food contact equipment on cardboard.
110	Food Not Protected - General Observation: Oil and dry spice mixed and used for up to a week at room temperature. Dry spice may contain bacterial spores which can grow only in oxygen free environments such as immersed in oil These bacteria can produce toxins which can cause foodborne illness. Corrective Action: To safely use this process, keep oil with spice at