Planet Sub
535 S Maguire
Warrensburg, MO 64093
(660) 747-4782
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Date: 10/01/18
Reason for Inspection: Routine
Score: 89
Priority Violations:
4-601.11A Interior of ice machine observed with build-up of black matter on guard. CORRECTED
Core Violations:
6-501.12A Ceiling tiles and vent in kitchen observed with build-up of dust.
COMMENTS:
Date: 3/08/2018
Reason for Inspection: Routine
Score: 96
Priority Violations: NONE
Core Violations:
4-903.11B Ice buckets were stored up and not allowed to drain.
5-205.15B Both toilets have loose attachment to floor.
4-601.11C 1) Roller toaster over has build-up of food debris. 2) Walk in cooler fan grill has accumulation of dust material. Staff said there is difficulty getting this fan frill out.
COMMENTS:
Date: 09/20/2017
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE.
Core Violations:
4-601.11c Metal belt on oven in kitchen has buildup of food and grease on gears and catch trays.
COMMENTS:
Temperature Log Walk in Cooler: Ham 41°F Freezers: Food Frozen Prep Table: Cheese 41°F Onions 41°F Tomato 41°F Hot Holding: Tomato Soup 137°F Sanitizer 100ppm
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Date: 03/16/2017
Reason for Inspection: Routine
Score: 89
Priority Violations:
3-501.17A 3 vat buckets of slice turkey were not date labeled. Manager complied and labeled. CORRECTED.
Core Violations:
4-601.11C Cooler overhead vent guard has buildup of dust/mold on plastic grill.
COMMENTS:
Temperature Log: Hot hold prep table: soup 143°F Cold hold prep table: portabella mushrooms 45°F pastrami 39°F jalapenos 41°F walk in cooler frig: ham wraps 35°F sliced tomatoes 35°F freezer: all foods frozen solid Sanitation: dishwasher 100ppm chlorine table wipe bucket 150ppm quat
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Date: 09/14/2016
Reason for Inspection: Routine
Score 88
Priority Violations:
4-601.11A Deflector in ice machine has black material on it. Tongs hanging in. CORRECTED.
Core Violations:
5-205.15B Toilet seat loose in one of the bathrooms.
6-501.12A Dust buildup on electrical cable by hood top of soda machines. Buildup of material on doors/ door handles and frames some areas sticky/ gummy.
COMMENTS:
Temperature Log Prep Table: slice tomato 39°F Walk in Cooler: Roast Beef 40°F Hot Holding: Soups 165-
170°F Freezer: Food Frozen Solid Dishwasher Sanitizer at 150 ppm chlorine.
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Date: 03/28/2016
Reason for Inspection: Routine
Score 98
Priority Violations: NONE
Core Violations:
4-501.114A Sanitizer not present in washing cycle in dishwasher. *Hose needs to be replaced* *Switched out rinse line with sanitizer (Chlorine) line to allow sanitizer to get into the wash* CORRECTED
4-501.12 Cutting boards all colors in kitchen had deep cuts in them.
COMMENTS:
Temperature Log: Prep Table: Bacon 41°F Lettuce 41°F Cooler: Sauerkraut 41°F Walk in Cooler: Roast Beef 40°F Hot Holding: Soup 145°F Freezer: Food Frozen Solid. Sanitizer at 150 ppm
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Date: 09/04/2015
Reason for Inspection: Routine
Score 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS:
Temperature Log: sliced ham 39°F walk in cooler deli meats 39-40°F prep table °F Hot Holding Broccoli Soup 182°F Baha Chicken 168°F Potato Soup 159°F pizza 168°F coming out of oven.
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Date: 09/04/2015
Reason for Inspection: Routine
Score 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS:
Temperature Log: sliced ham 39°F walk in cooler deli meats 39-40°F prep table °F Hot Holding Broccoli Soup 182°F Baha Chicken 168°F Potato Soup 159°F pizza 168°F coming out of oven.
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Date: 02/13/2015
Reason for Inspection: Routine
Score 88
Critical Violations:
2-401.11A Open drinking containers stored in a manner that may contaminate food food contact surfaces or utensils.
Non-Critical Violations:
6-501.12A Floors below equipment in need of cleaning. Cabinet below soda dispensers have what appears to be old rodent droppings. CORRECTED
4-203.11A The food temperature measuring device located in the white refrigerator is not accurate.
COMMENTS:
Temperature Log: Ambient Air: Walkin Cooler** 44°F White Refrigerator 36°F
Hot Hold: Broccoli Soup 182°F Baha Chicken 168°F Potato Soup 140°F
Cold Hold: Cheese Steak 41°F
NOTE: Recommend a splash guard between the dishwasher and handwash sink.
Cooling Requirements: Cool Potentially hazardous foods from 135°F to 70°F within 2 hours and then from 70°F to 41°F or below in 4 additional hours. Look at repairing roof and ceiling.
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