CITY OF PORT ARTHUR HEALTH DEPARTMENT

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

5860 9TH AVENUE - PORT ARTHUR, TX 77642
(409) 983-8806 OR (409) 983-8822

8/30/25
Time p2
12.43
License/Pernit# Est. Typе Risk Category Page of_

20/25
Purpose of Inspection: 12.0O1-Compliance 1 40000.9158 3-Field Investigation
RestaueantMED
4-Visit 5-Other TOTAL/SCORE
Estab ishment Name: Contactwner Name: *Number of Repeat Violations:

fa teо 5/94
O4bway
LoRpAL 4597363960
ka ✓ Number of Violations COS:

WPA.RD. Poerhchue
Follow-up: Yes
NO (circle one)

Compliance Status: Out = not in compliance IN= in compliance NO not observed NA= not applicable COS corrected on site
= R=repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk* in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
INNC Time and Temperature for Food Safety
R OLNN R
NOA UNOAO Employee Health
(F degrees Fahrenheit) T
S

1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
ル knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
✓ 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
4. Proper cooking time and temperature ☑
14. Hands cleaned and properly washed/ Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED YN)
6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite Chemicals
destruction
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from ContaminaGon 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food Water/Plumbing
preparation, storage, display, and tasting
10. Food contact surfaces and Returnables 19. Water from approved source; Plumbing installed; proper
Setized a 200 etmlos : ut backflow device
11. Proper disposition of returned, previously served or
reconditioned 20.Approved Sewage/Watywate Pape sten, proper
Priority Foundation Items (2 Points) violations Require Correctiye Action within 10 days
R
Demonstration of Knowledge/ Personnel Food Temperature Control/ Identification

21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to
2
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled 30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized 31. Adequate handwashing facilities: Accessible and properly
processing methods; manufacturer instructions supplied, used
Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly
☑ designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection. Whichever Comes First
Ο NN C R Ο
U N OA Prevention of Food Contamination U NO A Ὁ Food Identification
T T

34. No Evidence of Insect contamination, rodent/other 41.Original container labeling (Bulk Food)
animals 8-18-2
35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
36. Wiping Cloths; properly used and stored ☑ 42. Non-Food Contact surfaces clean
37. Environmental contamination ☑ 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing method 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils Π 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used ☑
40. Single-service & single-use articles; properly stored 47. Other Violations
and used
Received h
Day
Title: Person Charge/ Owner
Garson
In
(signature) Fitar Manager

et
(signature)
goma Dolin on DElunie
 Retail Food Establishment Inspection Report

Patablishment Name: Physical Address: City State: License/Permit # Pagof

Subway 6757 WPA LD. PORTAR

TEMPERATURE OBSERVATIONS
25000 368
Item/Location Temp Item/Location Temp Item/Location Temp

Hot
MeatBale
Hold 155.3

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

#89 228.1086) food thermgmetere ppoujoded and accesoilt

* No thermomotep were fownd maice the Reachor FRid
* Must provide food themometes in all Reach telilа

#5 228 81 Repirny The phipical facititisshall be

maintainad in geed Theetait.
* Must l luost fitre in Kitchen area by yhe packо.
fthe Stokag bythe
Mo ofthe mopsink.
*She Wall pleste penind the Chips Rack, Could
te mold NoC
Sure f t becanem No4aa mold arpost may nend to
спор that aeа

Reccived by: Print Tile: Charge/

Garson Day
Person In Owner
Manager

goh
Inspected by:

Form EH-06 (Revised 09-2015) DE Samples:YK if collected