Subway - Food
NE 35-42-28 W4 Crestomere AB · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- - A visible gap is present between the exterior door and the door frame along the vertical edge, extending from near the threshold upward several inches. These opening compromises the doors seal and can lead to the entry of pests into the food handling area.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- - A visible gap is present between the exterior door and the door frame along the vertical edge, extending from near the threshold upward several inches. These opening compromises the doors seal and can lead to the entry of pests into the food handling area.
- 23. Is the facility maintained in a clean and sanitary condition?
- - A low-level wall vent right before the three-compartment sink has a significant accumulation of dust across the grille surface particularly in the recessed fins.Please ensure the wall vent is cleaned to minimize the potential for dust contamination to food items and impacted air quality.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer was measured at 150 ppm.Ensure this always meet the required concentration level of 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dec 20: Cooler is awaiting repair and is currently not in use.Please contact me when the cooler is repaired.Previously: The cooler beneath the ovens which contained chicken, cheese, rice and egg patties was measured at 12C. The internal temperature of chicken contained in the cooler was measured at 11C. The staff informed the inspector that the food had been in the cooler for approximately 7 hours. The food in the cooler was discarded and the staff were instructed to not use the cooler until it has been repaired and can maintain a temperature of <4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler beneath the ovens which contained chicken, cheese, rice and egg patties was measured at 12C. The internal temperature of chicken contained in the cooler was measured at 11C. The staff informed the inspector that the food had been in the cooler for approximately 7 hours. The food in the cooler was discarded and the staff were instructed to not use the cooler until it has been repaired and can maintain a temperature of <4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions