SUBWAY SANDWICHES & SALADS - #16867 (Health Operation# 286066) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 2, 2014.
| NYS Health Operation ID | 286066 |
| Operation Name | SUBWAY SANDWICHES & SALADS - #16867/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
966 Payne Avenue North Tonawanda NY 14120 |
| Municipality | NO. TONAWANDA |
| County | NIAGARA |
| Permitted Corporation Name | SUBWAY SANDWICHES & SALADS |
| Permitted Operator Name | GENETTE SAXON |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 310300 |
| Date: 2014-07-02 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2014-03-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: 10B--Walk-in cooler door gasket is torn. |
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| Date: 2013-07-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-07-19 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 14A: Insects, rodents present |
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| Date: 2012-07-19 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: 4A - Easy off oven cleaner, liquid plumber,paint and spray paint found stored along with food service items. Employee removed items (Corrected) 5A - Top layer of portioned beef (2) and chicken(3),temped at 55F, employee said she had filled bins at 7 am, she voluntarily discarded. (Corrected) 8A - Tomatoes stored on floor in walk-in cooler, employee moved them (Corrected) |
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| Date: 2011-07-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 0KAY FOR PERMITTING | ||
| Date: 2010-08-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-07-20 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: 8A Food (Lettuce and tomato boxes 2 ea.) found stored directly on floor of walk-in cooler. Rack where food is to be stored needs to be greater than/equal to 6 in. off ground. 9B Eating/drinking in food storage area by employees. Moved to new designated area by mgr. Corrected. 11C Food testing thermometer not properly sanitized between testing of each food item. Reviewed proper procedure. Cup of sanitizer with lid to be left on back counter per mgr. Corrected. 12E There are no single-service (single-use) paper towels @ 3-bay sink. Corrected. Repeat violation. 15A walk-in cooler back wall is beginning to rust and is not smooth and easily cleanable. Mgr states this is a work in progress. 16 No sign in dining area for CPR kit. Placed sign in dining room by mgr. Corrected. Repeat violation. |
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| Date: 2009-07-29 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-07-15 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 7G (Critical): Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: 4a- at time of inspection, spray bottles of liquid found out to be degreaser and windex were found not labeled for contents. labeled for contents by worker and corrected 16- cpr kit is not available corrected 11a+b- sanitizing bucket is not available to store wipeclothes and sanitize food contact surfaces corrected 12e- there are no paper towels at 3 bay sink in the kitchen in the dispenser corrected 7g- meatballs on counter next to register temped at 110dF. asked cook and she said she was going to still heat them some more but the lid was in the sink to be washed. cook put back in microwave and finished cooking to 140dF. had been out less than 2 hrs reheated to 165dF and corrected 15a- walk in cooler is starting to rust and is not smooth and easily cleanable 15b- one light shield is cracked in kitchen corrected 15a- there is an on going leak from the ceiling over single service products and food storage area. not leaking now. recommend moving products until leak is repaired 15a- general cleaning is needed for floors under all equipment corrected |
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| Date: 2008-07-28 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-07-11 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: 5A Lunch meat in cooler behind counter and in counter was 52 dF @ 3:30 PM. Temp was taken with inspector's digital thermometer ande establishment's thermocouple. Corrected, (products were in cooler all day) meats were voluntarily discarded. 5E Ambient air temp of green cooler behind counter was 54 dF at 3:40 PM. Some were placed there last night and the others this morning. Cooler will not be used until fixed. 4A Windex was in a spray bottle marked "degreaser" and used to wipe down sub counter according to the manager. Corrected, a sanitizing bucket was filled and used to sanitize surfaces. Windex was emptied out. |
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| Date: 2007-07-13 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-07-06 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: 5d- at time of inspection , tunafish on line actual temp was found to be 53dF, while talking to worker found that they were not using prechilled ingredients. out less than 2 hours met time frame 5c- containers of peppers and onions and steak out at room temp found to be 56dF, out less than 2 hours per cook put back in cooler 12e- paper towel dispensers are empty at hand wash stations corrected at reinspection |
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| Date: 2006-11-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: 8A Found a plastic bottle of hot sauce that was not labeled |
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| Date: 2006-07-17 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2006-07-10 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
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| Street Address | 966 PAYNE AVENUE |
| City | NORTH TONAWANDA |
| State | NY |
| Zip | 14120 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUBWAY | Escarpment Business Co. II, LLC | 966 Payne Avenue, North Tonawanda, NY 14120 | 2018-11-30 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PANE'S RESTAURANT | James Pane | 984 Payne Avenue, North Tonawanda, NY 14120 | 2018-11-14 |
| SIKORA POST #1322 AMERICAN LEGION | Robert Sondel, House Chairman | 950 Payne Avenue, North Tonawanda, NY 14120 | 2018-02-20 |
| Pane's Restaurant | James Pane | 984 Payne Avenue, North Tonawanda, NY 14120 | 2010-09-01 |
| NT CHINA WOK INC | Yong Ming Jiang | 983 Payne Avenue, North Tonawanda, NY 14120 | 2018-12-11 |
| Burger King #486 | Carrols LLC | 924 Payne Avenue, North Tonawanda, NY 14120 | 2018-09-14 |
| BURGER KING #486 | Carrols LLC | 924 Payne Avenue, North Tonawanda, NY 14120 | 2018-09-14 |
| LITTLE CAESARS PIZZA | Buffalo Pizza, Inc. | 1030 Payne Avenue, North Tonawanda, NY 14120 | 2018-04-10 |
| TIM HORTONS | Varma Enterprises, Inc. | 325 Meadow Drive, North Tonawanda, NY 14120 | 2018-11-28 |
| Tim Hortons | Varma Enterprises, Inc. | 325 Meadow Drive, North Tonawanda, NY 14120 | 2018-11-28 |
| SPORTSPLEX INC. | Joseph Robinson | 90 Ridge Road, North Tonawanda, NY 14120 | 2018-11-07 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).