Subway

Observed TCS, Time/Temperature Control for Safety food not being cold held at temperature above 41 degrees Fahrenheit. Uncooked cheese pizza observed at 49 degrees in the reach in cooler located in the serving area. The ambient air temperature was observed at 49 degrees f. PIC was advised to discard the pizza. PIC will have the reach in cooler repaired by 5/20/26. PIC will email a copy of the completed service work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov.

511-6-1.04(6)(f) - 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

Observed several potentially hazardous food held beyond the expiration date listed on the container label. Expired foods included (pepperoni (exp. 5/16), tomatoes (3 pans)(exp 5/17), tuna (4 pounds (5/12), deli ham (5/16)(6 pounds), salami (2 pounds (exp 5/10), steak (3 pounds)( exp 5/17),deli turkey (3 pounds)(5/16), sauces (exp 5/14)(8 Pounds), roast beef (exp 5/10 and 5/10 (6 pounds). PIC discarded and denatured all out-of-date TCS foods. Advised PIC to make sure all food items are dated when food items are prepped. Food items have a 7 day shelf life.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed chemicals stored above single use articles (straws) and next to Gatorade in the storage area. PIC corrected on site by relocating chemicals to the chemical storage area.

Observed a thermometer not provided in the walk in cooler and reach in cooler located in the front of house. PIC advised to install a thermometer in both coolers to monitor the ambient air temperature in the warmest parts of the coolers.

511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf

Observed team members not wearing effective hair restraints. Also observed an employee preparing food with a watch, rings, and bracelets.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

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.

Observed a splashguard needed between the handsink and preparation area in the front of house. Meat slicer was stored too close to the handsink exposing the deli meat that was being sliced to splashing from handwashing. PIC advised to install a handsink with splashguards by 5/20/26.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed several water damaged ceiling tiles in the kitchen. Replace the damaged ceiling tile with an approved washable ceiling tile. Also, two ceiling tiles was missing in the kitchen area. The PIC stated that the AC unit is leaking water (missing ceiling tile). This will need to be serviced and repaired by 5/20/26. Please send a copy of the service report to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 5/20/26.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed inadequate lighting inside the walk in freezer. PIC advised to place adequate lighting in the walk in freezer by 5/20/26.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed an opened single-use cup stored on the prep table in the back of the kitchen. PIC stated that it was his drink and he discarded it (COS).

511-6-1.03(5)(k)1&2 - 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.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed no paper towels at the handwashing sink in the back of the kitchen. The PIC corrected during the inspection (COS).

Observed dishes stacked in the handwashing sink in the prep area. Advised PIC not to place dishes in the handwashing sink. A handwashing sink should be accessible at all times and must be used for handwashing only.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

Observed several potentially hazardous food held more than 24 hours not properly dated with an expiration or preparation date in the walk in cooler (pepperoni, green peppers, sliced onions, roast beef, cucumbers, salami). Also observed opened shredded cheese without an opening date.

Advised PIC to make sure all food items are dated when food items are prepped. Food items have a 7 day shelf life.

Observed the ventilation (blowers) in the walk in cooler leaking water. The water is being caught in a clear plastic container. The leak must be fixed to avoid contamination of food items in the walk in cooler. The PIC stated that the AC unit is leaking water (missing ceiling tile). This will need to be serviced and repaired by 6/12/25. Please send a copy of the service report to sabrina.young@dph.ga.gov by 6/12/25.

The system must be maintained in good repair.

Observed a build up of frozen ice on the shelves in the walk in freezer. Observed old food debris on the black push cart by the walk in freezer.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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

Observed several water damaged ceiling tiles in the kitchen. Replace the damaged ceiling tile with an approved washable ceiling tile. Also, one ceiling tile was missing by the prep table. The PIC stated that the AC unit is leaking water (missing ceiling tile). This will need to be serviced and repaired by 6/12/25. Please send a copy of the service report to sabrina.young@dph.ga.gov by 6/12/25.

2-2D.Hand wash sink in kitchen lacking sanitary hand towels or hand drying provision. The manager corrected during the inspection.

17C. Observed several water damaged ceiling tiles in the kitchen. Replace the damaged ceiling tile with approved washable tile.

6-1A. Observed TCS, Time/Temperature Control for Safety food being cold held at temperature above 41 degrees Fahrenheit. Product moved from cooler and placed in different unit.

17D. Missing adequate lighting inside the walk in freezer and walk in cooler.