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HomeMy WebLinkAboutSubway 47605 011128 06 30 17.GK.PDFFood Establishment Inspection Report Score: 99 Establishment Name: SUBWAY 47605 Establishment ID: 2018011128 Location Address: 1217 HWY 16 N SUITE C inspection ❑ Re -Inspection City: CONOVER State: NC Date: 06 1 30 1 20 1 7 Status Cade: A Zip: 2$613 County: 18 Catawba ime In: a 1 a �m Time Out: a : 5 1 (# pm Permittee: HEAVNER SUB SYSTEMS LLC Total Time: 1 hr 4 minutes Telephone: (828) 466-1855 Category #: II Wastewater System: OMunicipallCommunity ❑ EDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water supply: ❑s Municipal/Community ❑On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance ofdeveloping foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. in our u:n u- I Compliance Status I ..T col R 1111 1 n OlJT u,n I uro I Cam pliance Status ..T col n vR Supervision .2652 Safe Food and Water .2653, .2655, 1658 € ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized eggs used where required ❑flFol ❑ ❑ Employee Health -2652 29 0 ❑ Water and ice from approved source 0 ❑ ❑7❑ Management. employees knowledge; onsibilities&re ortin ©0� ❑ ❑ ❑ S0 ❑ ❑ Variance obtained fors ecialized rocessines P P g methods El ❑ ❑ a * DProper use of reporting. restriction &exclusion 000 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .265331 ElProper cooling methods used; adequate equipment for temperature control El Fol El El El 4 Eluse eating, tasting. drinking or tobacco 0Do El El ElProper 32 E] E] E]Planttood pro perlycooked for hot holding El a 0 El El El El No discharge from eyes. nose or mouth + ❑0 El El El 33 ❑ ❑ ❑ Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 a ❑ Hands clean & properly washeda 00 ❑ ❑ ❑ 34 [ ] ElThermometers provided & accurate El := o El El El 7 Er ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- approved alternate rocedure ro erl followed 3 ❑❑ ° El El El Food €dere ffmation .2653 3ff ❑ Food properly labeled- original containerz❑Oo ❑ ❑ ❑ a W ❑ Handwashing sinks supplied & accessible z ElK ❑ ❑ ❑ Prevention of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, 2655 1as ❑ Insects & rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ ❑ 9 19 ❑ Food obtained from approved source z 00 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation. storage &display El + El ❑ ❑ ❑ 10 ❑ ❑ 69 Food received at proper tempfrature z 1❑0 ❑ ❑ ❑ 38 ❑ Personal cleanliness l : o❑ ❑ ❑ ❑ 11 ❑ Food in good condition. safe & unadulterated 000 ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored lE El ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑o ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vegetables I °❑ ❑ ❑ ❑ Protection from Contamination .2653,.2654 13 ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s = o ❑ ❑ ❑ 14 ❑ Food -contact su faces: cleaned &sanitized s EE ❑ ❑ ❑ 42 ❑ lJtensils, equipment &linens: properly stored. dried & handled + o ❑ ❑ ❑ 15 [ ❑ Proper disposition of returned, previously served, reconditioned. & unsafe food z lEl ❑ ❑ ❑ 43 ❑ Single -use & single -service articles: properly stored & used ' ° ❑ ❑ ❑ ❑ Po entially Hazardous Food T[mefFem perature .2653 16 ❑ ❑ ❑ Proper cooking time & temperatures 3 El 0❑ ❑ ❑ ❑ 44 IJ ❑ Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653,.2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed, constructed. & used ❑❑ ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time &temperatures 3 E] °❑ ❑ ❑ ❑ 19 [� ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 46 ❑ Wed: tes stri facilities: installed, maintained. &1 used: test strips .: o ❑ ❑ ❑ 20 57 ❑ ❑ ❑ Proper cold holding temperatures s El°❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean 11 Ei o ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition s 00❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ [] ❑ Time as a public health control: procedures &z ecords ❑❑ ❑ ❑ ❑ 43 [�] E] E]Hot & cold water available: adequate pressure z t o 1:1 El El Consumer Advisory .2653 49 [] ❑ Plumbing installed; proper backflow devices 11 +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ElSewage & waste water properlydisposed 22:1 + Fol El El El Highly Sus ptible Populations .265351 Q El ❑ Toilet facilities: properly constructed, supplied & cleaned 11 , Fol El El❑ 2�E�]E]24 ❑ ❑ Pasteurized foods used: prohibited foods not offered 000 ❑❑ ❑ 52 ❑Garbage & refuse pro perlydisposed ; facilities maintained o El El ElChemica€ .2653, .2657 25 ❑ ❑ Food additives: approved & properly used a ❑ o❑ ❑ ❑ ❑ 53 ❑ Q Physical facilities installed. maintained & clean 11 o❑ ❑ ❑ ❑ 28 Eq ❑ ❑ 7oxicsubstances properly identified stored, 3 used 2 00 ❑ ❑ ❑ 54 ❑ Meets ventilation & lighting requirements; designated areas used s =o ❑ ❑ ❑ Conformance with Approved Procedures .2853, .2554, 1858 Total Deductions: 1 27 ❑ ❑ Eifl Compliance with variance. specialized process, ❑O ❑ ❑ ❑ reduced oxygen packing criteria or HA plan JI.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. CR � QX Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: SUBWAY47605 Establishment ID: 2018011128 Location Address: 1217 HWY 16 N SUITE C [j] Inspection F-1 Re -Inspection Date: 06130.2017 City: CONOVER State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28613Category #: II Wastewater System: 0M u n i cipa I/C o m m u n ity ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: HEAVNER SUB SYSTEMS LLC Email 2: Telephone: (828) 466-1855 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp ham cold hold 38 turkey cold case 36 tomatoe cold case 38 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 42 4-901.11 Equipment and Utensils, Air -Drying Required - C air dry pans before stacking 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C clean floor under equipment First Person in Charge (Print & Sign): taylor First Regulatory Authority (Print & Sign):greg REHS ID: 1655 - Kain. Greci REHS Contact Phone Number: { } - Last hefner Last kain Verification Required Date: 1 1 North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: SUBVVAY47605 Establishment ID: 2018011128 Observations and Corrective Actions Violations cited in this re part must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. LI. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page 3 of Food Establishment 4n spection Report, 312013 I/ Spell