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Subway & Auntie Anne's

May 31, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: The meatballs on the line are 120F. Provide proper hot holding of 140F or above. (The meatballs were heated in the microwave less than thirty minutes ago so the manager was allowed to reheat them to 165F in the microwave)
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The front refrigerator is running at 58F; tomatoes 60F veggie patty 60F spinach 60F. Provide proper cold holding of 41F or below. The backup front refrigerator is also warm; mayonaise 60F. Provide proper cold holding of 41F or below. (The manager voluntarily discarded all phf's and cut the pans in half so everything fits in the refrigerator on the left that is working properly)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Equipment Thermometers

Inspector note: There is no thermometer in the front refrigerator. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 3, 2016: 3 findings appeared for the first time.

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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.