Premises Information


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Name

SUBWAY #1147

Address

335 S KINGS DR

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/8/2024

Final Score @ Grade

General Comments

Please note the following were items in need of correction, but due to a computer error EHS was able to add the violations in CDP mobile at the time. 1) Observed soda nozzles with residue. Ensure these are cleaned and sanitized daily. CDI, nozzles cleaned and sanitized 2) Observed dumpster area with trash on ground. PIC showed video of staff from adjoining cookie restaurant tossing trash on the ground. Observed the dumpster plug missing, contact the dumpster company and install a plug. 3). Clean ceiling vents above walk in refrigerator. 4). Repair holes in walls, damaged tiles in can wash, and ¿oor grout at dishwashing area.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered container of ham at 47 F. Item began cooling this morning at 10:48 am. Ham at 47 at 12:51 pm. PIC uncovered the Ham at 12:51 pm. Ham at 43 at 1:56 pm. CDI, EHS intervened with cooling method and product cooling rate increased to acceptable rate. Ensure food items are being properly cooled in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must ¿ow around product to remove the heat. -Pf Observed several pans of items being cooled with lids covering the products and also stacked on top of each other. One product had a slowing cooling rate until intervention. After slicing, all tomatoes and sliced meat products need to be left uncovered until cooled to 41 F. CDI, PIC uncovered all items being cooled to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
45	0.50	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the ¿oor. Observed single service items stored under the front hand washing sink’s plumbing. CDI, items removed by PIC