SUBWAY #28943

Observed dirty dishes to be stored in the vegetable sink. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: The PIC removed the dirty dishes and washed, rinsed, and sanitized the vegetable sink.

Observed spinach to be fully covered, while cooling in the walk-in cooler. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 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; 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. COS: The PIC immediately uncovered the spinach to allow for maximum heat transfer of the TCS product.

Observed food employee actively prepping food while wearing a watch.

Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Note: PIC voluntarily instructed food employee to remove watch during the inspection.

Observed containers of TCS foods including cheese and tomatoes to be cooling while fully covered.

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; 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.

Note: PIC immediately uncovered all cooling foods.

Upon entry to facility, no hot water was available at any sink. All sinks peaked at 93 F. The water was again checked and it was found that all sinks now had hot water available.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Note: EHS will perform hot water calculations to ensure water heater is sufficient for facility. PIC will call appropriate personnel to ensure hot water is always available while facility is open.