Larry's Giant Subs

Observed facility without a certified food protection manager at the time of this inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed three boxes with cookies being stored uncovered in reach in freezer as well as a container with pickles in a reach in cooler at the time of nthis inspection. COS: Manager covered items. CA: All food items shall be stored covered.

Observed facility without a certified food protection manager at the time of this inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed facility without a certified food protection manager at the time of this inspection. CA: Facility owner is responsible for obtaining a CFSM certificate/ CFSM employee. Facility has 15 days to complete and provide CFSM certification to Glynn EH.

Observed that whole sale display cooler had a large block of ice covering the entirety of the condenser (cooling unit) which was then causing water to drip inside the cooler at the time of this inspection. CA: Repair to prevent leak and ensure cooler continues to hold proper temperatures.

Observed facility without test strips to determine Quat. sanitizer concentration at the time of this inspection. COS: EH provided test strips for use while management acquires more. CA: PIC will purchase quat. sanitizer strips and have them available at all times to test concentration.

Observed facility without a certified food protection manager at the time of this inspection. CA: Facility owner is responsible for obtaining a CFSM certificate/ CFSM employee. Facility has 15 days to complete and provide CFSM certification to Glynn EH.

Observed facility with whole sale cooler leaking water at the time of this inspection. CA: Repair to prevent cooler leak and ensure cooler continues to hold proper temperatures.

Observed facility equipment, such as coolers, tables, and prep tops with debris and rust at the time of this inspection. CA: Facility shall increase cleaning frequency and provide preventative maintenance to ensure equipment stays in good condition.

Observed RIC holding TCS meats and cheese above 41F. COS: PIC discarded food products held above 41F that were TCS. CA: Ensure TCS items are stored in cold hold units that are able to maintain TCS foods stay 41F or below. Contact Glynn EH prior to using RIC for TCS food storage.

Facility moved Just received food products to other cooling units to salvage.

Observed facility without a certified food protection manager at the time of this inspection. CA: Ensure facility employs a certified food protection manager. Facility has 30 days to complete this.

Observed facility with black flakey build up on internal ice dispenser and tea brewing dispenser unit at the time of this inspection. COS: PIC rinsed, washed, and sanitized ice dispenser and tea brewer. CA: Increase cleaning frequency to prevent build up. Ensure staff focuses attention on crevices an lips of unit.

Observed large dressing containers opened and stored in RICS and Prep top coolers hold over 24 hours without date marking with an open/discard date. CA: All TCS containers opened and held over 25 hours need to be date marked and discarded after 7 days. COS: PIC discarded dressing containers held over 24 hours without date labels.

Observed during the course of this inspection that the facility does not have a CFPM working at the establishment. CA: Management stated that they will have someone with managerial authority take a certified course and receive a certificate within 60 days. Glynn EH provided contact info regarding classes and test registration.

Observed during the course of this inspection that the facility deli slicer displayed old food buildup on multiple food contact surfaces of the machine. CA: Management stated that staff will be trained to properly clean all surfaces of the deli slicer and additional equipment may be purchased to aide in the cleaning and sanitizing of the machine.