| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/13/2023 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Subway RIC #1 | 36 |
| Subway RIC #2 | 40 |
| Subway WIC | 40 |
| Pilot WIC #1 | 35 |
| Pilot WIC #2 | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| Ham slices | 36 | |
| Chicken | 40 | |
| Steak | 41 | |
| Green peppers | 49-52 | |
| Steak and Cheese roller | 147 | |
| Meatballs | 140 | |
| Hot Dog | 144 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-compartment sink | 200 | SuperSan |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 16,17,18 cooking, reheating, cooling | in | 0 | |||
| 16,17,18 18 Cooling time and temperature | in | 0 | |||
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature | out | Chopped green peppers store in the Subway RIC were tempt at 149-152F with state calibrated thermometer. They were prepped at 11:13am and tempt at 3:40pm. | Peppers were voluntarily discarded | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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