Subway (Nelson St.)

Observed soda machine nozzles not clean to sight or touch. CA: all food contact surfaces must be properly sanitized, and remain clean to sight and touch.

Observed both employees wearing bracelets while handling food equipment. CA: Bracelets/watches may not be worn while handling food or clean equipment. COS: Employees removed bracelets.

Observed several employee items stored on prep surfaces (backpack, cellphones). CA: All employee items must be stored in an area where it cannot contaminate food or equipment. COS: PIC moved items to proper area.

Observed meatballs being held at 117°F for less than four hours. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Employee reheated meatballs to 185°F and turned the heat in the steam well up.

Observed no manager present at the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times.

Observed employee that did not know where the bodily fluid clean up kit was. CA: The CFSM shall supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility.

Observed sanitizer bucket stored in the hand wash sink. CA: Discussed with PIC. Hand wash sinks must always be accessible and may not be blocked. PIC relocated the sanitizer bucket. It was also discussed that soap and water should not be stored in a bucket labelled "sanitizer."

Observed PIC use a paper towel to dry hands, then use the same paper towel to wipe down the sandwich prep line. CA: Discussed with PIC. Prep line was re-sanitized with sanitizer and a clean towel.

Observed PIC washing personal dishes in the produce prep sink. CA: Discussed with PIC. Produce prep sink may not be used for any purpose of than washing produce. A label will be added to the sink.

Observed time/temperature control for safety (TCS) foods being cold held above 41 degrees Fahrenheit in reach-in cooler (sliced salami- 50F; cucumbers- 45F; sliced cheese- 45F) and in prep top cooler (shredded chicken- 46F). CA: Items on prep top cooler had been held for less than 4 hours and were moved to walk-in cooler to rapidly cool. Items in reach-in cooler were held for longer than 4 hours and were discarded. PIC emptied reach-in cooler and will have cooler serviced. <b>Must call Health Department to recheck cooler before bringing it back into use.</b>