SUBWAY #23385

Observed an open can of NOS energy drink and an E-cigarette or vaping device to be stored next to the deli meat slicer.

Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

COS: PIC immediately removed these items from food preparation areas.

Observed the QAC sanitizer in the 3-compartment sink to be 50ppm. Solution was remade and still tested at 50ppm. Solution was then remade using a new bottle of QAC sanitizer and still tested at 50ppm.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

Note: PIC stated the dispenser for the QAC sanitizer will be serviced. Facility purchased bleach from a nearby store to use as sanitizer in the mean time.

Observed old food and label residue to be present on dishes that were drying on the sanitized dishes rack.

Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Note: PIC stated the facility will rewash, rinse, and sanitize these dishes.

Observed several wiping cloths in the facility to be stored in a solution that tested at 0ppm.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Facility remade the solutions using bleach purchased at a store in place of the standard QAC sanitizer.

Observed a sanitizer bucket sitting in the vegetable sink.

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: PIC removed the sanitizer bucket from the vegetable prep sink.

Observed the mop sink backflow device to be leaking. Also observed the piping under the vegetable sink to drain into a disposable Subway cup, before draining into the floor sink.

System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Note: PIC stated a plumber would be called to fix the issues.

Observed the posted inspection report to not be the most recent inspection.

Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Note: PIC stated the new inspection report will be put up.

Observed the floor under the 3-compartment sink to be covered by a rusty, brown liquid. Observed mop sink to have a build up of dark brown/black residue.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC stated the floor and mop sink would be cleaned.

Observed mops to be drying with the mop heads in the sink.

Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

COS: PIC inverted the mops to allow for proper air drying.

Observed tuna salad to be cold holding at 47 degrees. PIC stated that the tuna salad was prepared this morning, over 4 hours prior to time of inspection.

Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: PIC voluntarily discarded the tuna salad during inspection.

Observed no hand towels to be present at either handwashing sink.

Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS: PIC immediately restocked the hand towel dispensers.

Observed there to be no sanitation made throughout the food establishment.

A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

Note: PIC made sanitizing solution with a QAC concentration of 200-400ppm.

Observed a food employee actively prepping food while having a bracelet on their wrist.

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 bracelet during the inspection.

Upon entry of food establishment EHS observed food employee actively slicing ham. Food employee dropped ham on floor then picked it up to throw it away. After food employee threw away ham off the floor they changed gloves and began slicing ham again.

Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.

Note: EHS had food employee throw away ham and wash hands before placing on new gloves to continue with food prep.

Observed no one in the food establishment to have a CFSM certification.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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 as specified within paragraph (d) of this subsection.

Note: PIC will enroll in course and obtain a CFSM certification within 60 days time.

Observed there to be no sanitation made throughout the food establishment.

A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

Note: PIC made sanitizing solution with a QAC concentration of 200-400ppm.

Observed two food employees actively prepping food with no hair restraints on.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Note: PIC had both food employees place on hair restraints to prevent possible contamination of food.

Observed two food employees actively prepping food with bracelets on wrist.

511-6-1.03(5)(g) - Jewelry (C) (g) 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 had both food employees remove bracelets during inspection.

Observed no CFSM hung in public view for inspection.

The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Note: PIC will have CFSM posted to wall.

Observed prep sink to not reach 110 degrees F.

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

Note: PIC will call appropriate personnel to repair prep sink hot water.

Observed hand sink in front food service area to be leaking when sink is turned on.

System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Note: PIC will call appropriate personnel to repair hand sink.

Observed the top and sides of the interior of the microwave to have an accumulation of food residue.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will clean accumulation inside microwave.

Observed several food items to be cold holding between the temperatures of 61F and 63F (see temperature obersvations). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC voluntarily discarded tomatoes, lettuce and spinach during the inspection.

Observed prep sink to reach a temperature of 106F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to put in an order to fix sink or reset hot water heater.