SUBWAY

Observed multiple TCS food items (shredded cheese, shredded chicken, sliced ham, cooked steak, and salami) in reach-in-cooler at front-food service being cold-held above 41F less than 4-Hours. Advised PIC Hot and Cold Holding. 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) or below. COS: Had PIC relocate items to WIC for proper cold-holding.

Observed leak at handsink faucet in need of repair in back kitchen area. Advised PIC a plumbing system shall be repaired according to law and maintained in good repair.

Observed handles stored in food (shredded cheese) and multiple single-service cups being used as scoops and stored in multiple food items. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Observed front-food service reach-in-cooler ambient 45F. Advised PIC equipment shall be maintained in a state of repair.

Upon arrival, observed multiple sheet pans stored obstructing the back in handwash sink. Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed handwash sink from the back handwash sink.

Observed 2 seasoning shakers at the front service counter unlabeled with a common name. Advised PIC Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised to label seasoning shakers with common name in English.

Upon arrival, observed ceiling tiles with severe staining throughout the establishment. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean and/or replace ceiling tiles.

Upon arrival, observed an open beverage bottle stored above multiple boxes of sauces and dressings. Advised PIC Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC placed open beverage bottle at the designated area for personal belongings.

Observed meatball marinara hot holding in the temperature danger zone below 135 degrees F in the front service steam well. Advised PIC that when hot holding raw and ready-to-eat TCS foods, hot holding shall be at 135 degrees F and above. Advised PIC to reheat meatball marinara to 165 degrees F in the microwave.

Observed food contact surface of the interior portion of the microwave with severe staining. Advised PIC equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the microwave.

During time of inspection, observed a container of cooked chicken thawing in stagnant water at the prep sink in the main kitchen area. Advised PIC on proper thawing methods. COS: Had PIC turn on cool running water, of no higher than 70F of the container of cooked chicken for proper thawing methods.

Observed sanitizer bucket holding wiping cloths with a sanitization concentration of 0 ppm quat near the front service area. Advised PIC that wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Advised PIC to remake sanitizer bucket to read a sanitization concentration of 200-400 ppm quat.

Observed nonfood contact surfaces of the interior of the reach in cooler (front-service) and counter tops stored with excessive food debris and residue. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of the facility.

Upon arrival, observed ceiling tiles with severe staining throughout the establishment. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean and/or replace ceiling tiles.

Observed several single-use low fat milk containers in the front-service reach in cooler, cold holding in the temperature danger zone above 41 degrees F. Advised PIC that when cold holding items, TCS foods shall range between 41 degrees F. and below. COS: PIC discarded 10 single service low-fat milks.

Upon arrival, observed procedures used for vomit/fecal cleanup response not available during time of inspection. Advised PIC that procedures used for vomit/fecal events shall on site at all times. Advised PIC that when using Peroxide as a cleaning agent, procedures must be shown upon request of the Health Authority. Advised to obtain procedures for using Peroxide.

Observed RIC at the front service with an ambient temperature of 56 degrees F. Advised PIC that ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised PIC to have unit serviced.