✕

Subway & Auntie Anne's

October 28, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings3

← Back to the current restaurant page

Failed findings

Hot Holdingcritical

Inspector note: Meatballs in hot hold line 125F for less than 2 hours. Must be held at 140F or above. Removed and reheated to 172F by PIC
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed employee return to service area from outside and putgloves on hands without properly washing hands. Employee must wash hands between tasks and when re-entering service area
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Sanitizer 0ppm at 3 bay sink.No sanitizer bottle connected to line. Sanitizer must be maintained at 200-400ppm. Corrected at time of inspection
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No handsoap at handsink in service area- corrected at time of inspection
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 19, 2015: 4 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Back Bay

See every restaurant in Back Bay →

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.