SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,right: fresh mozzarella cheese (50F - Cold Holding); teriyaki chicken (50F - Cold Holding); beef (51F - Cold Holding); chicken (51F - Cold Holding)as per operator unit remained open for approximately 2hrs while loading.; 2nd temperature at 43F for chicken, 42F for teriyaki chicken,43F mozzarella cheese at 9:50am. Operator closed lid of reach in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Steam table: meatballs ,as per operator from 1 hr ago.taken at 9:00am (57F - Reheating)2nd temperature at 71F at 9:30am. Operator removed from steam table and reheated in microwave oven to 135F. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate thermometer, coached operator on procedure. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back prep area. Warning

Basic - Ceiling tile missing. Observed above walk in freezer entrance. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,front counter,left unit: sliced tomatoes (58°F - Cold Holding); shredded lettuce (58°F - Cold Holding)as per operator about an hour ago. Operator placed in walk in cooler for rapid cooling. 2nd temperatures at: sliced tomatoes at 43°F, shredded lettuce at 42°F. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottles containing sanitizer gel stored above sauces and oils on dry storage shelf. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed table and chair in front of unit in the prep area. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical hand drying device not working. Operator placed paper towels. Corrective Action Taken Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed left reach in cooler at the front counter, ambient temperature at approximately 48°F. Operator removed TCS items to other cooler. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in freezer gaskets. Warning

Basic - Unclean building components, attachments or fixtures. Observed fan cover in walk in cooler soiled with accumulation of dust. Repeat Violation Warning