Subway #56699

Observed employee only handwashing sink water nozzle falls apart loosely and off the hances upon usage. RCA:511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (o) Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

.5(7)(a)1 Observed soda nozzles with build-up of black substance. Observed inside of microwave with build-up of food debris. Observed prep top gasket with black like substance built up around the corners of window.

RCA: Cleaning frequency shall be increased. Equipment, food-contact surfaces and utensils shall be clean to sight and touch.

Observed clean, wet pans and containers stacked on top of each other on the dish racks.

RCA: Dishware shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Dishware shall not be stack on top of each other when air drying.

Observed food and dirt debris in floor of walk in freezer.

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

Observed no lighting in walk in freezer.

RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas Lighting Intensity. The light intensity shall be:

At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed all TCS food items (tomatoes, chicken, beef, cheese) in front prep unit to be above 41F.

COS CA: PIC placed items on ice to bring the temperature below 41F. Items were still within the safe zone. RCA: 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).

Follow-up 12/1/23 Observed that some TCS items were at 41F (turkey, ham, cheese) but others in shallow pans were above 41F (roast beef, tomatoes). PIC stated that items turned over within a hour. Advised PIC to continue with the ice bath until unit is repaired and to place bags of ice on top of TCS foods in shallow pans.

Observed no CFSM certificate posted in the facility or available upon request.

RCA: 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.

Observed a room full of single-service items (napkins, to go cups, lids, bowls) stored on floor.

RCA: PIC was unable to correct on site, as items were too many in number. Single-service and single-use articles shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed employee items (toys, coats, hat, bag, snack bag, monster energy can, cell phone) stored on chemical & dry storage racks and handwashing sink.

RCA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.