SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,front counter right unit::; sliced tomatoes (54F - Cold Holding); shredded lettuce (54F - Cold Holding) as per operator about an hr ago, operator removed to walk-in freezer for rapid cooling. 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. As per operator uses time as a method of control for food safety for soups, provided operator with relevant form.

Basic - Food stored on floor. Observed box containing fully cooked chicken stored on the floor of the walk-in freezer. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed green bell peppers not washed before cutting.

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

High Priority - Toxic substance/chemical improperly stored. Observed container of degreaser stored with sauces on the dry storage shelf.

Basic - Food stored in a location that is exposed to splash/dust. Observed rack containing sub/ bread cookies stored by the hand wash sink in the prep area. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink.