Chattanooga Subway #18965

Observed beef and two types of chicken with internal temperature 61°F, 54°F, and 62°F, respectively. Potentially hazardous foods must be held at or below 41°F until service. Thawing must be either done under refrigeration, or fully submerged in cool running water. The internal temperature during thawing shall exceed 41°F. Additionally, food must be properly cooled after portioning. Do not pull multiple items out at the same time. Instead, finish with one item, return it to the cooler, then work with the next item. COS - out of temp foods discarded and waste recorded.

Lighting inadequate in walk-in coolers. Needs to be 10 foot candles, measured 30" above floor. Also no items should be stored in front of light.

Observed hand washing station without paper towels. COS: PIC replaced paper towels.

Observed unlabeled chemical spray bottle. Must be labeled with common name.

Observed chemical spray bottle stored on food contact surface next to slicer. Must be stored to prevent contamination to food, food contact surfaces, equipment, etc. COS moved to chemical storage.

Observed food build up on back of slicer blade

observed walk in cooler and freezer without internal thermometers

observed live and dead roaches in kitchen

observed mold and food debris on seal at reach in cooler

observed food debris and build up on floors throughout facility

Observed build-up in soda nozzles. CA: Clean and sanitize nozzles daily.

Observed multiple foods in the walk-in cooler prepared on 5-1-24 improperly cooling with closed lids. CA: Allow food to properly cool by leaving lids partially open during the cooling process.

observed flies in facility

observed food debris and build up on floors throughout facility

Observed damaged baseboards in rear kitchen area in need of repair

observed food worker without proper hair restraints

observed flies in facility

observed food debris on counters, in microwave and bun warmers.

observed food debris and build up on floors throughout facility