BROADWAY SUBS INC

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed hamburger (112F - Cooking); employee placed hamburger on flat grill to reach minimum cooking temperature. hamburger (160F - Cooking); Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shaved steak (46F - Cold Holding)at cook line, as per openness than 3 hours, operator add ice cubes during inspection. Also observed sliced tomatoes (46F - Cold Holding) at reach in cooler at sandwich assembly area, as per operator less than 30 minutes. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running hot water 76° f, for more than 5 minutes. Operator turned on hot water during inspection, running hot water 98° f. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard next to fryer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 3:18 pm :tuna salad (52F - Cold Holding) on reach in cooler by dry storage area, as per operator less than 3 hours, operator moved tuna salad to reach in freezer to cool down temperature rapidly. at 3:52pm tuna salad (45F - Cold Holding). Corrective Action Taken

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (49F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours. Employee moved half of the steak to reach in cooler interior. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning container at kitchen area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under flat grill at kitchen area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at front counter.