Subway
PASSMonday, February 25, 2008 at 3:24 PM
Violations Cited
03-3-403.11
Reheating
PROPERLY REHEAT HOT FOODS TO 165F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
MEATBALLS 100F SOUP 110F HOLD HOT FOODS ABOVE 140F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
27-5-103.11-.12
Hot and Cold Water
HOT WATER TURNED OFF TO BATHROOM - LEAVE ON FOR EFFECTIVE HANDWASHING
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.