Subway

Observed meatballs in steam table temping between 102-130°F. Meatballs were likely not reheated to minimum temperature of 165°F prior to placement in steam table. 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 135°F or above when being hot held. COS by reheating meatballs.

NOTE: meatballs must be reheated to at least 165°F and hot held at 135°F or above.

Observed ham left sitting in deli slicer and temping 62°F. TCS foods must be cold held at 41°F or below. COS by discarding.

NOTE: If there is a rush during slicing of deli meats, move to cooler until ready to resume slicing.

Observed most recent inspection report of 77/C from 8/14/24 not posted. The score posted was an 81/B from 9/1/23. The most recent inspection report must always be posted.

Observed most recent inspection report of 77/C from 8/14/24 not posted. The score posted was an 81/B from 9/1/23. The most recent inspection report must always be posted.

Observed meatballs not reheated to minimum required temperature of at least 135°F prior to placement in steam table. Meatballs were placed in steam table between 105-123°F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. COS by reheating.

Observed no employee health policy in place for current staff. Blank forms were provided to person in charge.

Observed substantial black mold build-up along interior portions of bulk ice machine. Use of ice must be discontinued until machine is emptied, cleaned, and thoroughly sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly.

NOTE: This is the 3rd consecutive violation for this item. Cleaning frequency must be addressed.

Observed meatballs in steam table temping between 102-130°F. Meatballs were likely not reheated to minimum temperature of 165°F prior to placement in steam table. 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 135°F or above when being hot held. COS by reheating meatballs.

NOTE: meatballs must be reheated to at least 165°F and hot held at 135°F or above.

Observed sanitizer instead of handwashing soap in soap dispenser in women's restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no paper towels in women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed substantial black mold build-up along interior portions of bulk ice machine. Use of ice must be discontinued until machine is emptied, cleaned, and thoroughly sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly. COS by discontinuing use of ice.

Observed meatballs not reheated to minimum required temperature of 165°F. Meatballs were placed in steam table between 95-109°F. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. COS by reheating to at least 165°F.

Observed no Certified Food Safety Manager (CFSM) for facility. 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. CFSMs must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed no employee health policy in place. Blank forms were provided to person in charge.

Observed employee drink and cell phone stored on prep top counter where food was actively being prepared. Personal items must be stored in a designated area separate from food prep area. COS by moving.

Observed substantial black mold build-up along interior portions of bulk ice machine. Use of ice must be discontinued until machine is emptied, cleaned, and thoroughly sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations.