Subway #6914

EHS observed multiple food items located in the prep top cooler on the left side. EHS informed PIC that they get the food from the reach in cooler that is behind the prep top cooler. EHS checked the ambient in the reach in cooler and it was at 41 degrees. She did say that last time when they were having issues with the unit maintenance told her that you cannot stack items on top of each other because it does not allow the air to circulate in the unit and keep items cold.

CA-EHS informed PIC to put items on ice to bring the temperatures down and to inform employees to not over stack items in the reach in cooler. EHS also asked if they had temperature logs. PIC stated that they did not complete one yet for today.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS observed CFSM not posted for public viewing.

CA-PIC needs to make sure that the a CFSM is always posted for public viewing.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

EHS observed a box of lettuce stored on the Walk in cooler floor.

CA-PIC needs to make sure that employees are not storing any items directly on the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

EHS observed a employee making sandwiches with no hair restraint on.

CA-PIC needs to make sure that all employees handling food having a hair restraint on.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

EHS observed 1% milk expired located in the reach in cooler in the dining room of the facility.

CA-EHS threw away 5 and more milk due to the expiration date was 2/2/2025. PIC needs to make sure that all product are in good standing and pay close attention to expiration dates on product that is sold to the public.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

EHS requested for pest control records. No records were presented.

CA-PIC needs to make sure that they have a certified pest control company to service the company.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EH observed inside of the oven and saw there was a lot of food debris inside of the unit.

CA- PIC needs to make sure all units are being routinely cleaned.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the floor needed to be swept. There is little trash throughout the facility.

CA-PIC needs to make sure that the floor is being routinely swept.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed cup/lid holder with food debris and accumulation by drink machine. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Informed PIC to trash all straws, and lids, and clean holder. This must be corrected by 2/1/24

EHS observed cookie holder with food debris and unclean near cash register.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have cookie holder cleaned. This must be corrected b 2/1/24

EHS observed left over sticker residue on containers stored clean above 3C sink. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that stickers are being removed. This must be corrected by 2/2/24

EHS observed A/C vents on ceiling tiles in main kitchen unscrewed. EHS also observed next to the A/C vents not fulling covering with open spaces.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Informed PIC to have A/C vents and ceiling tiles repaired or replaced. This must be corrected by 2/05/24

EHS observed missing trim on bottom wall near shelving going into front food service area.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Informed PIC to have trim repaired or replaced. This must be corrected by 2/5/24

EHS observed water damage on ceiling tiles near entrance door.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have ceiling tiles repaired or replaced. This must be corrected by 2/5/24

Observed small containers of milk (Kid size milk) with temperatures above 41 degrees. Temp ranges were between 44-49. EHS took ambient temp of REF and it was between 43-44 degrees Fahrenheit. PIC provided information on work orders placed.

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC tossed all milks, since milks have been stored overnight. This was COS.

EHS observed CFSM not posted for public viewing. PIC informed EHS that it has been hard to keep ServSafe Certificate posted.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons. PIC posted ServSafe on bulletin board for public viewing. This was COS.

EHS observed two female employees preparing sandwiches and bread without hair restraints.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

PIC and employee placed on hair restraints. This was COS.

Observed ceiling tiles at the entrance and main kitchen have several ceiling tiles with excessive amounts of water damage and brown residue stains. Per speaking with PIC, facility has purchase new ceiling tiles and are in the process of replacing the ceiling tiles. Per speaking with PIC, facility has purchase new ceiling tiles and are in the process of replacing the ceiling tiles.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to ensure that ceilings tiles are either cleaned or replaced. This must be corrected by 08/07/23