Aadhya Fairburn Inc- Subway

Observed meatballs in hot holding unit temping at 125 degrees. CA: Advised PIC that the meatballs needed to be reheated and that temperature needed to be held above 135 degrees. COS

g) Handwashing Sinks, Numbers and Capacities.

1. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf

2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink.

Observed removal of hand washing sink. CA: A hand washing sink needs to be available near a three compartment sink. Advised PIC about the location of hand washing sink.

Observed Food items in storage containers were not identified with the common name of the food item. Advised PIC that items should be properly labeled with common name of the item.

Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

(vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.

(vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer:

(i) The manufacturer's or processor's label that was provided with the food; or

(ii) A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), (v) and (vi) of this subsection.

4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if:

(i) A health, nutrient content, or other claim is not made;

(ii) There are no state or local laws requiring labeling; and

(iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Observed hand sink in the kitchen not functioning. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing.

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC has 5 days to fix.

Observed walk in cooler base wall held with a duck tap. Observed water leaking from the base of the walk in cooler through the door. All physical facilities shall be maintained in good repair.

Observed no adequate lighting in walk-in cooler. The light intensity shall be at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption inside equipment such as reach-in and under-counter refrigerators, at a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. PIC shall install another light in walk-in cooler.