Subway #34395 - Broadway

1628 Broadway ST, Eureka

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Subway #34395 - Broadway knows how to get you fed in a sanitary manner. Now that's nummy!!”

CP - Change of Ownership
39. Thermometers provided and accurate.

Conditions Observed: Probe thermometer not available at facility. Please provide ASAP. Infrared thermometers are not substitutes for probe thermometers. One undercounter refrigerator lacking a cold holding thermometer. Please provide. Walkin refrigerator temperature gauge reading 45F. Interior reading with infrared at 39.3F. Please provide a thermometer for walkin refrigerator to monitor interior temperature. Food temperature readings from inside walkin refrigerator read at required temperature parameters.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed soda fountain dispenser well with an accumulation of slime. Please clean and sanitize daily.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

39. Thermometers provided and accurate.

Conditions Observed: Two door serving line refrigerator display thermometer reads 45F, ambient air reads 43F. Please provide a thermometer and place inside of refrigerator unit to accurately measure temperature. Sliced tomatoes in refrigerator measured 39.8F

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Encountered an empty soap dispenser in public restroom. Dispensers shall be restocked as needed. Employee corrected on site, soap dispenser restocked.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Subway #34395 - Broadway!!”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed debris accumulation in storage area located beneath service line. Please maintain clean.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

40. Wiping cloths: properly used and stored.

Conditions Observed: At time of inspection, did not observed sanibuckets set up. Discussed violation with PIC. At departure observed sanibucket set up with 300ppmQT.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed unclean floor sink beneath 3 comp sink. Please maintain clean.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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