Subway

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Meatballs in steamer at 120f ensure proper hot hold of 140f or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: hand sink being used as a dump/shelf restrict uses to hand wash only. Hand sink is broken so employees using it as a storage area.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Pre-Flushed Scrapped Soaked
  Inspector note: employee witnessed running soiled equipment under cold water and placing in sanitizer ensure proper scrapping of soiled equipment then a proper wash rinse and sanitizing of all equipment
  code 18-4-603.12* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: hand sink broken repair
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 29, 2013: 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.