Subway #29355

Observed several TCS food items such as shredded cheese, sliced cucumbers, sliced tomatoes on the prep top cooler not being maintained at 41 degrees Fahrenheit or below. CA: 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. PIC replaced the food items with items from the WIC.

Observed single-service items(cups) not stored in the original protective package or stored by other means that afford protection from contamination until used. CA: 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC covered single-service cups.

Observed several TCS food items such as tuna and tomatoes on the prep top cooler not being maintained at 41 degrees Fahrenheit or below. CA: 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. PIC replaced the food items with items from the WIC.

Observed an employee drink on the prep top table. CA: 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. PIC removed the drink from the table.

Observed several TCS food items such as shredded cheese, tuna, lettuce, and tomatoes in cold holding not being maintained at 41 degrees Fahrenheit or below. CA: 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. PIC replaced the food items with items from the WIC.

Observed insect bait solution in cups being stored on prep top cooler. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; P and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. PIC removed the cups from the prep top cooler.

Observed vegetable sink being used to store baking mats. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC removed the mats from the vegetable prep sink.

Observed several TCS food items such as ham turkey, cheese, tuna, and steak in cold holding not being maintained at 41 degrees Fahrenheit or below. CA: 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. PIC placed the items in an ice bath to rapidly cool.

Observed vegetable sink being used to store baking mats. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC will remove the mats from the vegetable prep sink.

Observed TCS foods (turkey, salami, tomatoes, and roast beef) not being held at 41 degrees Fahrenheit or below. CA: 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. PIC will replace the food items with fresh items from the WIC.