Subroc Deli

Year by year

Inspections

1. Oct 19, 2022 Routine Score 87
   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     TEMP NOT AT 110F AT FRONT HAND SINK

   • Serious Priority (3 points)

     Grease Trap Tickets

     NO RECORDS

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     REGISTER WITH COD

   • Not serious Priority Foundation (2 points)

     Date marking combined ingredients for RTE/ TCS food

     PLACE DATE ON GOODS

   • Not serious Core (1 points)

     Pest control-routine inspections for

     RECORDS NEEDED

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN INTERIOR OF RIC

2. Sep 2, 2021 Routine Score 82
   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     LEAK AT HANDSINK, HOT WATER NOT REACHING TEMP OF 110F

   • Serious Priority (3 points)

     Grease Trap Tickets

     NO RECORDS

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     NEEDED AT HAND SINK

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     CLEAN DOOR GASKETS IN BACK OF KITCHEN

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--Disclosure--description criteria

     NEEDED ON MENU

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     SAUCE BOTTLES

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     CLEAN WALLS

   • Not serious Core (1 points)

     Other Violations

     NOTICE NEEDS TO BE POSTED

   • Not serious Core (1 points)

     Pest control-routine inspections for

     NEED RECORDS

3. Jan 28, 2020 Routine Score 93
   • Not serious Priority Foundation (2 points)

     Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

     NO SOP OR EMPLOYEE HEALTH

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Food Labeling - Bulk Food w/ Card or Sign

     BOTTLES OF SAUCES

   • Not serious Core (1 points)

     Floors easily cleanable

   • Not serious Core (1 points)

     Other Violations

     NOTICE OF HEALTH INSPECTION REPORT

4. Jan 16, 2019 Routine Score 82
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     WIPING CLOTHS STORED IN SANITIZER BUCKER IN BETWEEN USE

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     OPEN CONTAINER DRINK IN BACK AREA

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     FRONT HAND SINK 96 DEGREE F

   • Not serious Core (1 points)

     Reuse of single service articles

     CAN NOT REUSE ITEMS FOR SINGLE SERVICE, CONTAINER HAS RICE ON OUT SIDE BUT POTATO IS STORED INSIDE

   • Serious Priority (3 points)

     Grease Trap Tickets

     NOT AVAILABLE

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)

   • Serious Priority (3 points)

     Clean Sight and Touch

     INSIDE COOLER, INSIDE MICROWAVE

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SOUR CREAM 48 DEGREE F

5. Jul 17, 2018 Routine Score 85
   • Serious Priority (3 points)

     When to wash hands between raw and RTE foods

     OBSERVED EMPLOYEE HANDLE RAW GROUND BEEF FOR BURGER AND THEN HANDLE RTE BUN FOR BURGER WITHOUT CHANGING GLOVES AND WASHING HANDS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     BACK HAND SINK TO STORE GLOVES

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     EGG SALAD 45 DEGREE, TUNA SALAD 44.6 DEGREE F

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     BACK HAND SINK FLUCTUATES WITH MAX TEMP OF 97 DEGREE F AFTER 5 MIN FRONT HAND SINK MAX TEMP 92 DEGREE F AFTER 5 MIN

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     OBSERVED OPEN CONTAINER DRINK IN KITCHEN AREA ON PREP TABLE

6. Jan 18, 2018 Routine Score 91
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     OBSERVED SEVERAL TOWELS ON FOOD PREP AREA NOT BEING USED

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     NO LABEL ON BAKED GOODS COMING FROM OUTSIDE BAKERY, MUST HAVE LABEL ON PRODUCT

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     RAW EGGS OVER UNCUT TOMATOES

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     IN DELI RIC

   • Not serious Core (1 points)

     Handwashing signage

     AT ALL HAND SINKS

7. Sep 19, 2017 Routine Score 86
   • Not serious Core (1 points)

     Wall and ceiling covering materials shall be attached so that they are easily cleanable

     Missing tiles from under service counter need cash register.

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     Please remove cloth towels from under cutting boards. Any surfaces should be non absorbent

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Reach in coolers holding food out of temperature. Cured ham 55.0°F Tuna Salad 52.7°F Mayonnaise 53.2°F Please keep covers on coolers when not busy. Recommend auditing temperatures to verify foods are kept cold enough.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Ventilation intake shows buildup of dust and lint directly over work table in back production area.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Feeder for deli slicer shows buildup of food soil in between 'teeth'.

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     Bread stored adjacent to hand wash sink on service line.

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     Hand wash sink on service area reached 96.4°F Hand wash sink in back food preparation area reached 102.1°F

8. Feb 15, 2017 Routine Score 88
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Area around cook top and deep fat fryers shows buildup of food soil. Recommend developing a periodic cleaning process so that floors do not attract pests.

   • Not serious Priority Foundation (2 points)

     Food packaged in a establishment, shall be labeled as specified in law

     Food packaged on site must have label: Common Name Date Packaged (or expiration date) Company Name Address of location packaged List of ingredients in descending order of amount Possible allergens indicated. It should be possible to trace back any given food taken by customers from site back to location and date when and where food was processed.

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Reach in cooler by back cooking area does not have a thermometer that easily readable.

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Food left on counter to cool. Ground beef was removed from hot hold and placed into a single plastic container. No log was kept of when food was removed from hot hold. Center of ground beef mixture showed 102°F. Recommend place uncovered under refrigeration when removed from hot hold. Once product reaches below 71°F, cover for storage. Advise using a sanitized probe thermometer to very temperatures throughout the process.

   • Serious Priority (3 points)

     Grease Trap Tickets

     Records of most recent grease trap service should be kept on site. This is called the Dallas Liquid Waste Manifest. Grease traps must be serviced at least once every three months, or more frequently if necessary. Please consult with Building Management and/or Maintenance to acquire these records on a regular basis.

   • Not serious Core (1 points)

     Food shall be protected from contamination by storing the food in a clean, dry location

     Foods (Avocados and Onions) were stored directly under and adjacent to hand wash sink. Corrected on site.