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

08.19:25 922
Time ut:

10:01
Licenso Permit Est Type
Bik Categorx Page of
Purpose of Inspection: 1-Compliance 2-Routine
25:00002594 3-Field Investigation
Bofaurant MED
4-Visit 5-Other TOTAL/SCORE
Establishment Name: #63461
Neval Patel
Subway
794
Number of Repeat Violations: ✗
Cyal
*

✓ Number of Violations COS: 0

"2800 26thst Port Arthur Tk Ti 409.548.4744

Fallow-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 an asterisk*
Markkan erisk*'in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 day
Compliance Status
I Compliance Status
10
Ὁ N NC R NC
Time and Temperature for Food Safety
T
NOA
(F= degrees Fahrenheit)
1. Proper cooling time and temperature
UNOAO
S
Employee Health

12. Management, food employees and conditional employees;

6
☑
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 (APPROVEDY N)
6. Time as a Public Health Control; procedures & records
Highly Susceptible Populationss
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 Contamination 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; Cleaned and
19. Water from approved source; Plumbing installed; proper
23

Sanitized at ppin/temperature backflow device

11. Proper disposition ofreturned, previously served or 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 da
ROI N NC
N 0 Demonstration of Knowledge/ Personnel UN
T
od Temperature Control/Identification
Food
S
21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to
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 Advisoгу
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; instalied, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (L Point) Violations Require Corrective Action Not to Exceed 90 Days
N10 or Next Inspection, Whichever Comes First
C R N C

0
A Prevention of Food Contamination N AO Food Identification
T
34. No Evidence of Insect contamination, rodent/other 41.Original container labeling (Bulk Food)
animals
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 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

bye
Kevee Pals
Received Title: Person In Charge/ Owner
(signature)
Prit
Inspected by
na nd Primoshia cnr oness Email:ROsnt.kionan
portarthiuc
 Retail Food Establishment Inspection Report

Estaldhmen Name: #13461

Pchurtx
Physical Addres City/State License Permit Page of

Subway 2800 21oth St

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp

cnicken 40.2
ung /cold Hold
thore
tneese!
38.1
414

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:

19. 228.1440 uckflow prevention, airgap

Pad linch ar gap to 3 compartment sink
20. No updated grease trap servang.

Received by:
Print:Keal
Title: Person In Charge/ Owner

osiaPafe
Oime

Form EH-06 (Revised 09-2015)

Pohard Samples: YN # collected