SUBWAY (Red Bud) #17110

Observed tcs foods reading above 41F in the prep-top cooler across from the oven (Deli ham=49F, deli turkey=48F, Roast beef=50F, chicken=48F). CA: Cold tcs food shall be maintained at 41F or below. COS: Items were placed in preptop cooler about 1 hour ago. PIC removed top half of food from containers and placed in walk-in freezer to allow for rapid cooling.

Observed tcs foods reading above 41F in the reach-in cooler at back of kitchen (sliced cucumbers=47F, cut onions (reference temp)=53F, ambient temp=50F). CA: Cold tcs food shall be maintained at 41F or below. COS: Items were prepped and placed in reach-in cooler at 6am ~7 hours ago. PIC discarded sliced cucumbers.

Observed slicer handles and other nonfood contact surface not cleaned to sight and touch. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: Employee asinged to clean slicer to sight and touch.

Observed sanitizer solution at three-compartment sink not reaching the proper parts per million of sanitizer needed to ensure equipment and utensils are sanitized. Sanitizer solution was empty.

CA: Sanitizer solution should be at the proper concentration to ensure proper sanitization.

COS: CFSM replaced sanitizer container with new sanitizer. Sanitizer was tested and found to be at the proper parts per million.

Observed improper cold holding of TCS food items above 41 degrees at prep-top cooler and reach-in cooler without active time control, reference temp chart below. Corrective Action: CFSM was notified, food items were within time parameter per discussion with CFSM. Prep-top cooler thermometer ambient temp 54 degrees, reach-in cooler ambient temp 48. CFSM was advised to fill containers with less food, and implement ice-baths in addition to being in prep-top cooler, and use tphc. Documentation and procedures for tphc was provided to CFSM. Work order placed for preptop cooler, an informal inspection will be performed on 2/23 to check on preptop cooler. Reach-in cooler is to be used only for non tcs foods until repaired and able to hold temp at 41F or below.

Observed drink nozzles in both dine-in and drive-thru soiled. Corrective Action: CFSM was notified, employee assigned to clean drink nozzles to sight and touch. Discussed increasing cleaning frequency of drink nozzles.