SUBWAY SANDWICHES #57975

6-1C: .04(6)(d)Cut tomatoes were not cooling at an adequate rate; temperature remained at 45°F for 1h 20min. // Cooling Rate:

TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour.

TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Food was cooling for <4 hours so the cooling method was changed to expedite cooling. PIC will place tomatoes in cooler if needed to ensure food cools within a total of 4 hours. //

11A: .04(6)(e)Observed tomatoes cooling in deep, covered, containers, stacked 3 high in the walkin cooler. // 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Food was unstacked, uncovered & place on top shelf in walkin cooler. //

12B: .03(5)(g)Both employees preparing food were wearing jewelry other than plain band rings. One was wearing a bracelet, the other was wearing a ring with a stone. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Jewelry removed. //

18: .07(2)(m)Kitchen/back exit door is not self-closing, tight-fitting. There are gaps around the door when trying to self-close it, so employees have to manually close the door. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2B: .03(5)(j)1&2At time of inspection, observed 2 employee drinks stored on the prep table with single use gloves. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were moved to the office desk.

2-2E: .03(6)Person in charge could not locate facility's clean up kit for vomit and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has supplies required for proper clean up and a sanitizer on site that is effective against Norovirus. Clean up procedures were written during inspection.

17D: .07(4)(b)At time of inspection observed several employee personal items stored on the ledge above the prep table where single use gloves were stored (Tums, cell phone, keys, air pods). Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items were moved to the office desk.