SUBWAY #36329

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs (98-112F - Hot Holding) in front line steam table. Pet operator, meatballs rear heat in microwave then transfer to steam table 30 minutes prior to the inspection. Operator reheat item to 169F. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer unable to calibrate.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked eggs cold held at 46F in front line cooler. Eggs has been stored in walk in cooler from yesterday and did not removed since. Precooked eggs transfer from walk in cooler to front line cooler during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked eggs cold held at 46F in front line cooler. Eggs has been stored in walk in cooler from yesterday and did not removed since. Precooked eggs transfer from walk in cooler to front line cooler during inspection. See stop sale. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stock piling before properly air dried.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat Station- ; Turkey (47F - Cold Holding); Cooked chicken (46F - Cold Holding). Per employee food items in unit less than 4 hours. Food items not prepared nor portioned today. Ice added to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Meatballs (122F - Hot Holding). Per employee food item in unit less than 2 hours. Items reheated to 170F. Corrected On-Site

Intermediate - Spray bottle containing water per employee not labeled. Employee labeled during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to hand washing sink entrance of kitchen. Employee stored in sanitizer bucket. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken

Basic - Food stored on floor. WIF- two boxes of bread loaf, Employee placed on shelf Corrected On-Site