| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/09/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| sandwich cooler | 41 |
| Subway RIC #1 | 40 |
| Subway RIC #2 | 39 |
| Subway WIC | 36 |
| Pilot WIC #1 | 38 |
| Pilot WIC #2 | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| hot dog | 149 | |
| cheese burger | 139 | |
| nacho cheese | 144 | |
| meatball subway | 140 | |
| sliced ham subway | 39 | |
| sliced tomato subway | 40 | |
| tuna salad subway | 39 | |
| sliced green peppers subway | 42 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| subway manual sink | 200 | supersan | |||
| Subway knife kit | 200 | sodium chloride powder packets |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Subway lunch meat slicer found uncleaned from this morning's use. They sliced at 8:30am and it was observed unclean at 13:30. | Priority (P) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | observed accumulation of dust above the subway sandwich assembly area. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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