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Quiznos Sub

June 9, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings1
critical findings1

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Failed findings

Reheatingcritical

Inspector note: chicken 88 degrees/properly reheat in microwave to 165 or above
code 03-3-403.11*** · critical food-safety factorstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: egg 44 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: properly label all spray bottles
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: properly defrost all frozen meats under refrigeration
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: resurface all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: properly clean portable cart
code 23-4-602.13* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: clean/organize entire rear room
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 25, 2010: 1 finding recurred. 7 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.