✓

Subway

April 5, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Rotissere chicken meat 47F sliced turkey 48F spinach 49F. Ensure cold holding temperatures maintained at 41F or below. PIC stated foods out of temperature for one hour and took immediate corrective action to cool product to 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Handsink obstructed by rolling rack. Ensure free access to handwashing facilities unobstructed.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

Inspector note: Observed packages of cooked shaved steak and chicken in dry sink. Ensure PHF foods are thawed under continuos running water 70F or below.
code 06-3-501.13* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Cold holding sanwich station refrigerated unit without internal equipment thermometers. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 29, 2016: 4 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.