✓

Subway

March 10, 2010 · 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.

← Back to the current restaurant page

Checks marked passed

Hot Holdingcritical

Inspector note: Meatball in sauce temperatured at 112F in steamtable.The sauce in same pan was at 140F.Chicken breast in steam table was at 112F(Reminder that food can't be reheated/cooked etc. in steam table).
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Steak/beef holding in refridgerated unit at 48F(I had staff take a temperature of product stacked lower and she achieved better temperatures).Remember all cold phf's need to maintain a temperature of 41F.Chicken also temperatured at 47F(same rusult for lower product).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer in 3bay didn't test at a strength of 200ppm.No instructions posted.Please post and provide proper concentration.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels at far handsink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 1, 2010: 4 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.