Subway
PASSMonday, March 28, 2016 at 2:52 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
The three compartment sink was setup with no sanitizer reading in third compartment. Provide proper sanitizer levels so equipment can be properly washed rinsed and sanitized. (The manager was able to setup the sink manually to sanitize equipment and test strips were borrowed from another location)
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
41-7-206.12/.13
Pesticide Usage
There are a few small flies and there are two cans of raid in the establishmnet. Pesticides in a restaurant must be applied by a licensed exterminator. Provide pest reports showing the treatment of flies.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
M-2-102.11
PIC Knowledge
There is no certificate for a certified manager or allergen trained manager at the location. Provide a certified food manager and allergen trained manager at this location.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
The test kit has been dropped into water and ruined. Provide a test kit to test sanitizer levels.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
There is no sanitizer reading in the buckets. Provide proper sanitizer levels.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.