Subway #42548 (Wal-Mart)
301 E Cooper
Warrensburg, MO 64093
(660) 429-6502
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Date: 09/17/19
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS: No health violations identified
Date: 2/14/19
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS: No health violations identified
Date: 08/02/18
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS: No Health Violations Identified.
Date: 12/14/2017
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
No Health Violations Identified.
Temperature Log Cooler: Ham 40°F Cheese 39°F Freezer: Food Frozen Cold Holding: Salami 39°F Tomato 40°F Cheese 39°F Milk 41°F Hot Holding: Meatballs 137°F Sanitizer Quat at 300ppm (Concentration requirements are found in the instruction/information on the chemical)
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Date: 06/01/2017
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
No Health Violations Identified.
Temperature Log: Freezer: all foods frozen solid Walk-in cooler: ham 30°F turkey 31°F Hot hold: meat balls 150°F prep refrigeration: chicken 32°F cut tomato 32°F
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Date: 10/31/2016
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
No Health Violations Identified.
Temperature Log Walk in Cooler: Peppers 36°F Pepperoni 37°F Walk in Freezer: Frozen Solid Sub Prep Line: Cheese 35°F Lettuce 40°F Onions 39°F Ham 39°F Hot Holding: Meatball Marinara 139°F Cooler: Milk 39°F
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Date: 05/09/2016
Reason for Inspection: Complaint Inspection
Score 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS:
Complaint of live roach observed on make line on Saturday 7 May 2016
No roaches or harborage conditions observed today. Facility is in a clean and organized condition. All products within temp. No deficiencies noted.
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Date: 04/26/2016
Reason for Inspection: Routine
Score 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS:
Temperature Log: Walk in Cooler: Chicken 37°F Walk in Freezer: Food Frozen Solid Sub Station: Chicken 37°F Tomatoes 41°F Lettuce 39°F Display Cooler: Milk 41°F NOTE: Discussed procedure of drying pans used in substation prep line. Allowing the dishes to dry completely before stacking or stacking in a way that allows for air flow during drying process.
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Date: 10/19/2015
Reason for Inspection: Routine
Score 97
Priority Violations: NONE
Core Violations:
4-601.11C Found dried soda syrup on underneath of soda dispensers around the nozzles. Counter in dining area with drink machines dirty.
4-901.11A Found wet stacking of black pans in kitchen.
COMMENTS:
Temperature Log: Milk Cooler: Milk 38°F Walk in Cooler: Salami 32°F Cheese 38°F Walk in Freezer: Cookie – 6°F Hot Holding: Meatballs 151°F Prep table: Bacon 36°F Roast Beef 36°F Cheese 36°F Tomato 38°F Banana Peppers 38°F
NOTE: Discussed proper procedure for cleaning and wiping down tables and how to clean the dried syrup off the soda machine
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Date: 04/22/2015
Reason for Inspection: Routine
Score 99
Priority Violations: NONE
Core Violations:
4-204.112B There was no temperature measuring device located in the cold prep table up front.
COMMENTS:
Temperature Log: Ambient Air: Milk Cooler 35°F. Walkin Cooler 35°F. Food in freezer froze solid.
Hot Hold: Meatballs 192°F.
Cold Hold: Turkey 35°F. Tomato 35°F.
Sanitizer concentrations at acceptable levels.
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Date: 11/17/2014
Reason for Inspection: Follow-Up
Score 84
Critical Violations:
JC-3-4-5-4B Person who was considered in charge at the time of this inspection was not certified in a food safety training class. CORRECTED
Non-Critical Violations:
4-204.112B There was no temperature measuring device located in the reach in refrigerator located in sandwich prep area. CORRECTED
4-903.11A Single use storage cartons stored below handsink waste water drainlines. CORRECTED
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Date: 10/30/2014
Reason for Inspection: Routine
Score 84
Critical Violations:
JC-3-4-5-4B Person who was considered in charge at the time of this inspection was not certified in a food safety training class.
Non-Critical Violations:
4-903.11A Single use storage cartons stored below handsink waste water drainlines.
4-204.112B There was no temperature measuring device located in the reach in refrigerator located in sandwich prep area.
COMMENTS:
Temperature Log:
Ambient Air: Walkin freezer -9°F. Walkin Cooler 32°F. Reach refrigerator 40°F.
Hot Hold: Meat Balls 141°F
Cold Hold: Tomatoes 37°F. Turkey 38°F. Salami 39°F.
Sanitizer Quat Ammonium at 200ppm at acceptable limits. **A REINSPECTION WILL BE CONDUCTED ON OR AFTER NOVEMBER 05 2014.
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