SUBWAY

Observed white sliced cheese being delivered to facility at 44F. C/A: Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. COS: Discarded

Observed meatballs in sauce did not reheat within required time frame at front service steam table. Food employee stated meatballs began reheating an hour prior from the initial temperature being taken. C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Discarded

Observed that hand soap was not available in women's restroom. C/A: . Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided

Observed employee cleaning slicer component at 3 compartment sink, skipping the sanitizer step- Stated that he does not usually sanitize slicer components. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Sanitizer applied, 400ppm quat (3 compartment sink)

Observed several TCS foods cold holding above 41F at the front prep top cooler of front service. C/A: 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: Discarded

PIC could not provide employee's health policies. C/A: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: Owner produced employee health policies

PIC could not provide procedures to follow when responding to a fecal or vomiting incident- they stated they wouldn't know what to do in that situation. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct within 10 calendar days. COS: Manager arrived onsite and produced a vomit/fecal clean-up kit

Observed facility washed dishes and skipped the sanitizer step. Facility did not have any sanitizer onsite for dishes. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Manager arrived onsite and provided sanitizer

Observed that a functioning thermometer is not available to measure thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Correct within 10 calendar days

Observed metal pans wet stacked in main kitchen's shelf. C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry Correct within 72 hours.

PIC could not provide employee's health policies- they stated that only the manager signed it. C/A: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct within 10 calendar days.

PIC could not provide procedures to follow when responding to a fecal or vomiting incident- they stated they wouldn't know what to do in that situation. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct within 10 calendar days.

Observed metal pans wet stacked in main kitchen's shelf. C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry Correct within 72 hours.