Subway

Observed significant mold build-up in bulk ice machine (top area where ice is made). Ice machine must be emptied, clean, and sanitized within 72 hours. Do not serve ice to customers until machine is cleaned. Must increase cleaning frequency to a rate that precludes mold accumulation.

Observed significant food debris and dirt-like substance along the corners/edges of the refrigerated display case located in the front. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The refrigerated display case shall be emptied and cleaned within 72 hours.

Observed deli slicer stored as clean but visibly dirty with food debris along posterior blade. Slicer was not used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed significant mold build-up in bulk ice machine (top area where ice is made). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed no running water from hand sink in back kitchen area. Sink is not operational. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. Pf

Observed in-use deli slicer not cleaned every 4 hours as required. Staff are only cleaning once a day however, meat is slice throughout day. Slicer must be cleaned and sanitized every for 4 hours while in use. COS by cleaning.

Observed pre-portioned chicken and beef in plastic containers, cold held at temperatures above 41°F in prep top unit. This was made note of on the last inspection for potentially causing cold holding issues. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by discarding. Health authority suggests to keep pre-portioned chicken and beef in the walk in cooler.

Observed meatballs and marinara hot held at temperatures below 135°F in the steam table next to the prep top unit. All TCS foods must be hot held at 135°F or above. COS by reheating meatballs, adding more water to steam table, and turning up the heat setting.

Observed water at both hand washing sinks at 85ºF after running for about 60 seconds. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF. Must fix within 72 hours.

Observed "Sani-Station" sanitizer solution currently being used to sanitize food contact surfaces at 0 ppm Cl-. The concentration of Cl- shall be between 50-100 ppm. Health authority suggests to use the quat sanitizer instead, at a concentration of 200-400 ppm.

Observed significant build up on soda nozzle. All food contact surfaces shall be cleaned at a frequency that precludes soil accumulation. COS by cleaning soda nozzle.