Subway

Observed that there was no ServSafe certification posted.511-6-1.03 (3)(c)The original CFSM certificate shall be posted in public view.

Observed that the current permit was not displayed.511-6-1.02(1)(f)(1)The food service permit must be displayed in a location that is conspicuous to consumers.

Observed hot holding meat balls (at 108 F) in front food service in steam well below 135 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (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 Advised PIC to increase the temperature of the steam table. PIC stated that the steam table needs fixing.

Observed counter top beneath the prep top cutting board soiled with old food liquid. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC washed and sanitized counter top.

Observed boxes of food stored on freezer floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. PIC advised to move boxes.

Observed facility front food service floor and cooking equipment and sinks not clean and with debris. Observed failure to clean the interior (bottom) of the walk-in freezer an walk-in cooler. observed food debris at the bottom of the units. Advised PIC to routinely clean the interior of the equipment so that it is free of accumulation.

Observed broken front food cabinet door. Good Repair. All physical facilities shall be maintained in good repair. PIC advised to repair with 10 days

Observed counter top beneath the prep top cutting board soiled with old food liquid. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC washed and sanitized counter top.

Observed employees serving food with no hair restraint/beard guard as required. 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. Employee put on hair restraint.

Observed failure to post current inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C). The most current 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.

Observed manager lacking proof of Food Manager Certification and no one is certified at this location. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Provide a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Manager has 30 days to acquire a certificate.

Observed mildew like/biological growth build up on cutting board and Prep top counter and utensils were not sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards in 3 days, and keep prep tops clean and free from observed mildew/biological growth build up.

Observed multiple containers of food in the WIC (sliced green pepper, deli meat turkey not in original wrap) that indicated to be stored for 2 days are without date marking. Ensure that all ready to eat foods are stored, date marked and discarded according to the facility's procedures not to exceed 7 days.

Observed employees serving food with no hair restraint/beard guard as required. 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.

Observed failure to post current inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C). The most current 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.

Observed facility floor and cooking equipment and sinks not clean. Observed failure to clean the interior (bottom) of the walk-in freezer an walk-in cooler. observed food debris at the bottom of the units. Advised PIC to routinely clean the interior of the equipment so that it is free of accumulation.

Manager lacking proof of Food Manager Certification and no one is certified at this location. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Provide a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals

Observed Food-contact surfaces of Prep top counter and utensils were not sanitized and dirty wet sanitizer napkin on the counter and not sanitized properly. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed the failure to keep an annual food service permit current. Observed failure to post current inspection report. Invoice was forwarded to Mr. Fredrick Hicks to make electronic payment or go to health department office finance department of the Fulton County BOH to remit a payment.

Observed facility floor and cooking equipment and sinks not clean. Observed failure to clean the interior (bottom) of the walk-in freezer an walk-in cooler. observed food debris at the bottom of the units. Advised PIC to routinely clean the interior of the equipment so that it is free of accumulation