SUBWAY 55712 INC

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the front counter reach in cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler two doors at front counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (47F - Cold Holding); cooked chicken (51F - Cold Holding) at preparation cooler at front counter. As per manager, for approximately 2.5 hours. Manager closed unit lid. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for meatballs and soup. Provided procedures via email.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk-in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (125°F - Hot Holding) at steam table at front counter area. Less than 2 hours. Manager raised steam table temperature. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary ammonium test strips available.

Intermediate - No probe thermometer provided to measure temperature of food products.