SUBWAY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEE REPORT FROM 4-2-2010.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SEE REPORT FROM 4-2-2010.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEE REPORT FROM 4-2-2010.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEE REPORT FROM 4-2-2010.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN ELECTRICAL SOCKET COVER NEXT TO MOP SINK TO PREVENT INSECT AND RODENT HARBORAGE. MUST REPLACE TORN SCREEN TO OUTER REAR DOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN ELECTRICAL SOCKET COVER OVER REAR PREP TABLE ON 1ST FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHT BULBS OVER BASEMENT PREP AREA TO PROVIDE MORE ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR BROKEN HAND SINK ALONG FRONT LINE NEAR SOUP HOT HOLDING UNIT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST BETTER ORGANIZE BASEMENT AND REMOVE ALL UNNECESSARY ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 50-54 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 50-53 DEGREES F. FOUND APPROXIMATELY 30LBS OF PHILLY STEAK,CHEESE,TURKEY BREAST,HAM,SALAMI,TUNA,CHICKEN STRIPS AND ROAST BEEF AT THE ABOVE MENTIONED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE RECEPTACLE NOT INSECT AND RODENT PROOF. FOUND LID TO OUTSIDE GARBAGE CONTAINER WITH A LARGE CRACK/WHOLE DOWN THE LENGTH OF THE LID, CAUSING IT NOT TO BE INSECT AND RODENT PROOF. MUST REPLACE SAME. SERIOUS CITATION ISSUED 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN ELECTRICAL SOCKET COVER NEXT TO MOP SINK TO PREVENT INSECT HARBORAGE. MUST REPLACE TORN SCREEN TO OUTER REAR DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT LIGHT BULBS OVER BASEMENT PREP AREA TO PROVIDE MORE ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR BROKEN HAND SINK ALONG FRONT LINE NEAR SOUP HOT HOLDING UNIT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE BASEMENT AND REMOVE ALL UNNECESSARY ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.