Subway

Observed several bread pans stored as clean but visibly dirty with stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed time/temperature control for safety (TCS) foods in prep top unit nearest steam table being cold held above 41°F. 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 or below when being cold held. COS by moving food to freezer to cool down.

NOTE: Unit was iced over but ambient temperature was 51.2°F. Pans storing food are not deep and drain trays are also be placed at bottom of all pans. Also, preportioned chicken and steak in silicone containers should not be stored stack unless minimum cold holding temperature can be maintained. All three observations could also be contributing to temperature abuse.

Observed meatballs being hot held below 135°F in steam table. Temperature was 124°F in center of meatball. Meatballs must be hot held at 135°F or above. COS by reheating in microwave.

NOTE: during the reheat process make sure to stir meatballs and temp multiple pieces in center for an accurate assessment.

Observed no acceptable Certified Food Safety Manager (CFSM) for facility. The certificate for Mandy Mullnix was posted, however, she is the District Manager and does not work at this facility on a daily basis and does not oversee food prep regularly.

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. Pf

*See paragraph (b) below:

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed food build-up along posterior of deli slicer that was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must thoroughly clean and sanitize slicer before next use, which is tomorrow. There should be no debris or remnants of food on slicer after cleaning.

Observed employee preparing food without wearing a hair restraint. Hair was longer than 1/2 inch. . 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.

NOTE: Employee put on visor when he saw Health Authority but that is not a sufficient hair restraint with employee's type of hair. Must wear hat or hair net moving forward and ensure all loose hair is restrained within hair restraint.

Observed employee preparing food with a significant amount of cat hair on exterior of shirt. Cat hair was observed in steak. The outer layer of clothing of all employees shall be clean. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linen, and single-service and single-use articles.

Steak was discarded. Must lint roll shirt before work to ensure no pet hair is on exterior.

Observed back door in disrepair and is not tight-fitting. There are multiple openings and bottom part of door is fairly damaged (noted on last inspection). Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Door most likely needs to be replaced.

Observed time/temperature control for safety (TCS) foods in prep top unit being cold held above 41°F. Ambient temperature of unit was 45.5°F. 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 or below when being cold held. COS by creating an ice bath in unit.

NOTE: prep top nearest register was not working at time of inspection and facility was running off of this other unit. Currently, both prep top units are not maintaining temperature. Both units must be repaired immediately. In the interim, Health Authority showed the staff present at time of inspection how to make a proper ice bath (~70% ice and 30 % water with ice water coming up to the highest level of food in containers.

Observed meatballs being hot held below 135°F in steam table. Temperatures ranged between 119-157°F in center of meatball. Meatballs likely were not reheated to at least 135°F prior to placement in steam table; employees stated they did not temp meatballs before placing in steam table. COS by reheating in microwave.

NOTE: during the reheat process make sure to stir meatballs and temp multiple pieces in center for an accurate assessment.

Observed no acceptable Certified Food Safety Manager (CFSM) for facility. The certificate for Mandy Mullnix was posted, however, she is the District Manager and does not work at this facility on a daily basis; she is at facility approximately once a week.

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. Pf

*See paragraph (b) below:

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Corrective action: must have a CFSM within 30 days.

Observed substantial mold build up along interior portions of ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning monthly. A sign stating "NO ICE" was placed on ice dispenser. Machine must be cleaned within 72 hours.

Observed all dining tables visibly dirty. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

COS by sanitizing tables.

NOTE: must sanitize with quat sanitizer from 3-comp sink. Bathroom cleaner may NOT be used on table tops as it is not approved for food contact surfaces.

Observed incorrect inspection report posted. The current score is a 87/B from initial inspection on 7/29/24 however, the score posted was a 91/A from 8/25/23 under previous ownership. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be posted.

Observed meatballs & marinara hot held at temperatures below 135°F. All time/temperature control for safety (TCS) items must be hot held at 135°F or above. COS by reheating.

Observed significant mold build up in ice machine. All food contact surfaces must be cleaned at a rate that precludes soil accumulation. Health authority recommends cleaning monthly.