Subway - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
43.1-3-3(a)	Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
3-501.16(A)(1)	Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs on serve line Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
3-501.16(A)(2)(a)	Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crabmeat, sliced ham, chopped steak and sausage patties on prep line Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Foods were relocated to a unit to cool down, replaced with a product that was cold holding properly and or discarded.
4-901.11(A)	Food storage containers were found stacked while wet after cleaning and chemical sanitization. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

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