SUBWAY#60865
1325 SAN MARCO BLVD STE 104
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/26/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler at prep area, my probe reading 45f, cheese at 43f **Warning** - From follow-up inspection 2024-11-26: 48f pizza in reach in cooler with ice buildup up, my probe reading 45f **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f veggie patties, cut lettuce and tomato placed in prep cooler lees that 4 hrs ago, explained to her and she moved them back to reach in cooler, ambient thermometer reading 60f **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-26: 48f pizza, 48-53f cut lettuce and tomatoes in reach in cooler, manager stated cut tomatoes and lettuce were taken out for an order, but pizza was not, overnight, stop sale **Admin Complaint**
Food safety inspection conducted on 11/26/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/22/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 29-18-4:Basic - Drain cover(s) missing. In mop sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above tea bag in storage area, employee moved it **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above tea bags, on storage shelf, employee moved it **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Sac of onions on floor in back storage, employee placed them on shelf **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler at prep area, my probe reading 45f, cheese at 43f **Warning**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids in storage area, employee inverted them **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f veggie patties, cut lettuce and tomato placed in prep cooler lees that 4 hrs ago, explained to her and she moved them back to reach in cooler, ambient thermometer reading 60f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners hanging by clean containers, employee moved shelf with clean containers **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, test strip turning blueish, explained to manager and she diluted it to 300 ppm **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping sanitizer in hand sink, back prep area, explained to her
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee, she read it and signed it **Corrected On-Site**
Food safety inspection conducted on 11/22/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).