IN THE KITCHEN: Buffalo Subway

Health Department Inspection Report

During an April 14th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, Subway, of 4202 Buffalo Road, Buffalo, was cited for the following critical violation:

Subway – Buffalo – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 14-April-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.16 (Cold)
Critical Many items in the walk-in cooler are being cold held at 48-50°F.
Maintain cold potentially hazardous foods at or below 41°F
4-501.11
Walk-in cooler temperature is 50 degrees F.
Maintain equipment in good repair.
6-501.16
Corrected During Inspection: Mops stored in mop sink. Corrected.
Store mops to allow them to air dry without soiling walls, equipment and supplies.

Comments:

 

Subway – Buffalo – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 21-October-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

6-501.12
The mop sink wall not clean.[area] is [describe].
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.