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Subway

October 2, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: The meatballs on the steam table ranged in temperature from 114F - 142F after stirring there were still meatballs less than 140F. Provide proper hot temperature of 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: There is no person in charge when the manager is not at the store. Provide a PIC to supervise food safety provide access to all areas of the facility and work with the inspector. The certified food manager needs to train staff about food safety temperatures sanitizer setup and employee illness policy.
code M-2-101.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: There are fruit flies in the back area near the sink. Provide treatment and clean area.
code 35-6-501.111/.115** · serious findingstatus: Fail
Dishwashng Facilities

Inspector note: The tube from the automatic detergent mixer does not reach the wash sink. Provide a long enough hose to properly fill the sink.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: There are no test strips to test sanitizer levels. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There are no paper towels in the back handsink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 1, 2013: 6 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.