Subway

Observed several foods items not date marked- cucumber, lettuce, cheese in the prep cooler located in the front service area. CA: All food items shall be date marked with the discarded and shall be properly dated marked. Person in charge was informed. COS all the concerned food were discarded and dated mark for the one prep on the day of the inspection

Handwashing sink not sealed to the wall

Observed celling with dust buildup all around the facility specially around the ventilation

Observed personal belonging not properly separated or stored in a designated employees storage shelf or room as required.

Observed food items- milk, ham- stored in a non-commercial reach-in cooler in the main kitchen area, not held at 41°F or below as required. All-time/temperature control for safety (TCS food) shall be 41°F or below for cold holding. Corrected on-site (COS): all concerned foods were discarded.

Observed food item meatballs stored in the steam well in the front service area were not held at 135°F or above as required. CA: All-time TCS foods shall be held at 135°F or above for hot holding. COS Meatballs were discarded.

Observed a single service cup not kept in the protective sleeve or liner until use at the front service. Ensure the protective sleeve protects the lip on the top cup.

Observed single service box of cups stored on the floor in the main kitchen. Must be 6 inches off the floor.

Observed non-commercial reach in a cooler. Residential refrigerator cannot be used in a food establishment facility.

The walk-in cooler is not working. Ensure it is a service or replacement. Please contact the health authority to propose a plan of action for fixing or replacing equipment.

Observed food items- ham, Turkey, tomato- not held at 41°F or below in the walk-in cooler. Corrective action (CA): All time/temperature control for safety (TCS food) shall be 41°F or below for cold holding. Corrected on-site (COS): all concerned foods made the day prior to inspection were discarded. Foods made on the day of the inspection and unwashed vegetables were moved to another cooler at the store next door (gas station). Also, the person in charge was informed to contact the health department when the WIC is serviced for follow-up equipment inspection. The main units (equipment) used for cold holding will be the two make tables at the front service.

The walk-in cooler is not in good repair. It cannot maintain TCS food at 41°F or below. the person in charge stated there is a work order for the WIC and it will be serviced the following week. the WIC cannot be used until is serviced and please contact the health department for follow-up equipment.

Observed food items- turkey, ham, tomato- not held at 41°F or below in the walk-in cooler. Corrective action (CA): All time/temperature control for safety (TCS food) shall be 41°F or below for cold holding. Corrected on-site (COS) all concerned foods were discarded. also, all the unwashed vegetables were moved to another cooler at the store next door (gas station)

The walk-in cooler is not in good repair. It cannot maintain TCS food at 41°F or below. The person in charge was informed the walk-in cooler cannot be used to hold TCS food until service and good repair. Please contact the health department for a follow-up inspection of equipment.

Quat sanitizer concentration too high (~500 ppm) in front wiping cloth bucket. CA: Quat sanitizer is to be maintained at a concentration of 200-400 ppm. Sanitizer diluted to 400 ppm.

Box of frozen cookies stored on floor of walk-in freezer.-All food should be stored at least 6 inches of floor.