Subway Sandwiches and Salads - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 18, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 118 | Other (Specify)
Observation: Walk in cooler was severely overcrowded with food at the time of the inspection.
Corrective Action: Ensure that all food is stored on shelving units at least six inches off ground at all times. This can be achieved by ordering food more frequently so turnover is quicker. This way there is only as much food in the freezer as can be properly stored at any one time. This is necessary as it allows for proper airflow ensuring all food is kept at proper temperature and keeps the freezer from being overworked which can lead to long term maintenance problems.
 |
Comments:
In compliance:
All hot holding was > 60 degrees Celsius.
All refrigeration was < 4 degrees Celsius.
Employees are knowledgeable of three compartment sink dishwashing method. Quats sanitizer was > 200 ppm.
Food contact surface sanitizer was quats and was > 200 ppm in concentration.
General cleanliness, maintenance and sanitation of the facility was good.
Handwashing basin was well stocked with soap and paper towel.
Employee hand hygiene practices were very good.
Foodsafe trained staff were on site.