Subway

Observed failure to keep multiples food items (cheese, tuna, tomatoes) on prep-top cooler at 41 degrees or below. (f) Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC disposed of food items and instructed to get prep-top cooler serviced.

Observed failure to have PIC in facility at all times. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Employee was appointed by EHS as PIC.

Observed failure to properly store soda syrups at least 6 inches off the ground to prevent contamination. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. PIC moved food items off the ground to safe location at least 6 inches off the ground.

Observed that two TCS foods in the front food service cooler were above 41 degrees.511-6-1.04(6)(f)All time/temperature foods shall be maintained at 41 degrees or below.C/A The items were put on ice.

Observed that there were no paper towel receptacle.511-6-1.06(2)(h) In toilet facilities that have exit doors with handles sanitary towels for hand drying must be provided.

Observed foods in walk in cooler are improperly stacked. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Educated PIC proper way of stacking. PIC will rearranged foods as soon as cooler lights are fixed/replaced.

Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees. 3rd violation.

Observed time/temperature control for safety (deli ham and turkey) foods open with no date marks.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking; (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking.

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked foods.

Observed food permit and current inspection report not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Observed front food service wall base, floor tile and cabinet frame need fixing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC has 10 days to fix holes, cracks, tiles and clean floor and maintain clean.

Observed no light/a single dimed light in a walk-in cooler and freezer. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux). PIC fixed lights.

Observed expired CFSM certificate posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC they have 30 days to renew the certificate.

Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are 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. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees.

Observed time/temperature control for safety (deli ham and turkey) foods open with no date marks.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked foods.

Observed employee with no hair restrain/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC provided hair restraints.

Observed food permit and Certified food safety certificate not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Observed boxes on floor in the kitchen area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor. 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 instructed to keep boxes 6 inches off the floor and in the original protective package or stored by using other means that afford protection from contamination until used. PIC moved boxes.

Observed front food service wall base, floor tile and cabinet frame need fixing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed no light/a single dimed light in a walk-in cooler and freezer. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux):

Observed expired CFSM certificate posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC they have 30 days to renew the certificate.

Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees.

Observed flies in the kitchen area. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

Observed current inspection report were not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Observed a single dimed light in a walk-in cooler. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux):

Observed expired CFSM certificate posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC they have 30 days to renew the certificate.

Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees.

Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up. Observed ice machine not clean and needs fixing. Advised PIC to clean and fix within 1o days.

Observed flies around facility back door. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed current permit not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

As previously advised to maintain facility clean: Observed heavy grease stains behind equipment and facility floor and in the corners and crevices of the prep top coolers. Advised PIC to thoroughly clean the surface and crevices of the prep top coolers. Observed that the same equipment is still soiled with an accumulation of food/soil residue. Detail clean and maintain within 10 days..

Observed cabinet door in front food service needs repair. Observed facility needs deep cleaning and maintain clean. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed a single dimed light in a walk-in cooler. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux):