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Subway

April 23, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings2

Failed findings

Hot Holdingcritical

Inspector note: Meatballs in steam table at Varying temperatures (125F - 134F)-Reheat to 165F and hot hold at 140 F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Mgr. tested Quat Sanitizer at 4ooppm+ (toxic).Never retested at proper strength.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Inadequate space between handsinK and prepsink as well as storage.Provide Splash guards.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping Cloth (s) lying on counters.
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No sinage at handsink in kitchen.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Water stained tiles in Women's Room and D.R.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Unused/ old equipment outback. Remove And keep Clean.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 25, 2008: 5 findings appeared for the first time. 2 findings recurred. 2 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.