SUBWAY SANDWICH SHOP #

1150 N FM 1604 W San Antonio, TX 78248

License ID # 1415

Inspections
Latest Demerits
23
2


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
2 2018-01-11 40 Cover or store inverted all single use food containers while in use or during storage

47 Need to post your current "certified food manager" certification in public view for each staff member in charge of food safety for each shift


1 2017-08-08 47 228.33 (b) Posting of CFM certificate. Observed no certified food manage certificate posted in view of the consumer. The original certified food manager certificate must be posted in conspicuous view of the consumer.


1 2017-02-13 18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed working container, Spray bottle, with no labeling as to content. Bulk materials placed into a working container must be labeled with the common name of the che


3 2016-08-31 19 * 228.146(c) Backflow prevention, air gap. Observed spray hose on three compartment sink does not have the minimum space between the fill level of the plumbing fixture and the water outlet. This space, air gap, must be a minimum of 1 inch or 2 times th

21 * 228.32(1) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical

21 * 228.45 A establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment the procedures shall address the spe


2 2016-03-14 22 * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html

7 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel


0 2015-09-15 No observations found.
3 2015-03-24 22 * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html


1 2015-03-24 22 * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html


10 2014-09-23 21 229.165 (k) (14) (C) quat solution. No measurable Quat in sanitization stage. Dumped sink and refilled. Measured amount was 300 ppm. Once mixed the solution is good for a limited time. After 2 hours check solution and remix when no longer in the range

22 Provide for one certified food manager to be in the establishment when in operation.

7 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towe


3 2014-09-23 21 229.165 (k) (14) (C) quat solution. No measurable Quat in sanitization stage. Dumped sink and refilled. Measured amount was 300 ppm. Once mixed the solution is good for a limited time. After 2 hours check solution and remix when no longer in the range

22 Provide for one certified food manager to be in the establishment when in operation.

7 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel


0 2014-03-27 No observations found.
13 2013-09-24 12 229.164 (f) (2) (A) (iv) not covered. Store food in covered containers or sealed packaging in a manner that protect food products from cross contamination. Observed various bags of opened food (sausage toppings, sausage patties ) located inside of the

20 229.168 (c) (1) toxics stored. Store all chemicals separate from food products and in a manner that prevents contamination of food. Observed a chemical spray bottle being stored over a kitchen food prep table. Item corrected on site.

22 Have a certified food manager on duty during hours or operation. Provide documentation (Certificate of course completion/SAMH ID card) on site. Manager unable to provide food manager certification documents on site. Correct by the next routine inspecti

27 Post a current city food permit. The permit posted expired 11/2012. Records indicate the city food permit is current and expires 11/30/13. A replacement permit may be obtained in person at the Health Dept. desk - 1901 South Alamo. There is a $15.45 fee


4 2013-09-24 12 229.164 (f) (2) (A) (iv) not covered. Store food in covered containers or sealed packaging in a manner that protect food products from cross contamination. Observed various bags of opened food (sausage toppings, sausage patties ) located inside of the

20 229.168 (c) (1) toxics stored. Store all chemicals separate from food products and in a manner that prevents contamination of food. Observed a chemical spray bottle being stored over a kitchen food prep table. Item corrected on site.

22 Have a certified food manager on duty during hours or operation. Provide documentation (Certificate of course completion/SAMH ID card) on site. Manager unable to provide food manager certification documents on site. Correct by the next routine inspecti

27 Post a current city food permit. The permit posted expired 11/2012. Records indicate the city food permit is current and expires 11/30/13. A replacement permit may be obtained in person at the Health Dept. desk - 1901 South Alamo. There is a $15.45 fee


9 2013-03-11 22 PROVIDE A CERTIFIED FOOD MANAGER TO BE AVAILABLE ON SITE DURING HOURS OF OPERATION. HAVE CERTIFICATION OF COMPLETION ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.

25 RESURFACE OR REPLACE WORN OUT CUTTING BOARD USED FOR SLICING PRODUCE (ONIONS,PEPPERS, ETC.) CORRECT BY THE NEXT ROUTINE INSPECTION.

27 DISPLAY A CURRENT CITY FOOD PERMIT OR PAID RECEIPT. CURRENT FOOD PERMIT SHOULD HAVE AN EXPIRATION DATE OF 11/30/13. CORRECT BY THE NEXT ROUTINE INSPECTION.


3 2013-03-11 22 PROVIDE A CERTIFIED FOOD MANAGER TO BE AVAILABLE ON SITE DURING HOURS OF OPERATION. HAVE CERTIFICATION OF COMPLETION ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.

25 RESURFACE OR REPLACE WORN OUT CUTTING BOARD USED FOR SLICING PRODUCE (ONIONS,PEPPERS, ETC.) CORRECT BY THE NEXT ROUTINE INSPECTION.

27 DISPLAY A CURRENT CITY FOOD PERMIT OR PAID RECEIPT. CURRENT FOOD PERMIT SHOULD HAVE AN EXPIRATION DATE OF 11/30/13. CORRECT BY THE NEXT ROUTINE INSPECTION.


0 2012-11-07 No observations found.
12 2011-09-14 2 Please ensure that all potineally hazardous food are kept at 41F or below.

25 Please ensure that all food contact surfaces are clean to sight and touch. Please ensure that utensils are kept in an are free of food debris and are clean

8 Please ensure that good hygienic practices are being followed. Found handsink being used as a dumpsink.


3 2011-09-14 2 Please ensure that all potineally hazardous food are kept at 41F or below.

25 Please ensure that all food contact surfaces are clean to sight and touch. Please ensure that utensils are kept in an are free of food debris and are clean

8 Please ensure that good hygienic practices are being followed. Found handsink being used as a dumpsink.


0 2011-03-14 No observations found.
14 2010-04-06 13 PLEASE PROVIDE FOR ALL PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE(7 DAY MAXIMUM USE BY;PREP/OPEN/THAW DATE COUNTS AS 1ST DAY-----ex. CHICKEN BREASTS PREPPED 4/5/10.....MAXIMUM USE BY=4/11/1

22 PLEASE PROVIDE FOR AT LEAST 1 EMPLOYEE PRESENT DURING ALL SHIFTS TO BE FOOD MANAGER CERTIFIED

25 PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS+150-400PPM QUAT SANITIZER{75 DEGREES F WATER} BUCKETS TO CLEAN/SANITIZE CUTTING BOARDS/PREP TABLES/ETC.)

7 PLEASE PROVIDE FOR ALL EMPLOYEES CONDUCTING OPEN FOOD HANDLING TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING(ex. BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS)


4 2010-04-06 13 PLEASE PROVIDE FOR ALL PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE(7 DAY MAXIMUM USE BY;PREP/OPEN/THAW DATE COUNTS AS 1ST DAY-----ex. CHICKEN BREASTS PREPPED 4/5/10.....MAXIMUM USE BY=4/11/1

22 PLEASE PROVIDE FOR AT LEAST 1 EMPLOYEE PRESENT DURING ALL SHIFTS TO BE FOOD MANAGER CERTIFIED

25 PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS+150-400PPM QUAT SANITIZER{75 DEGREES F WATER} BUCKETS TO CLEAN/SANITIZE CUTTING BOARDS/PREP TABLES/ETC.)

7 PLEASE PROVIDE FOR ALL EMPLOYEES CONDUCTING OPEN FOOD HANDLING TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING(ex. BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS)


3 2009-04-10 No observations found.
0 2009-04-10 No observations found.
The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC