Subway

Observed an employee fill up a sanitizer bucket at the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Only use the hand washing sink for hand washing.

Observed no food allergen awareness for consumers inside the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post food allergen awareness for consumers.

Observed items in the prep top cooler on the sandwich line that were being cold held above 41F. Person in charge (PIC) states they have been very busy today and the food items have been inside the unit for more than 4 hours. The ambient air temperature of the unit is 52F. 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. Food items were discarded. Call maintenance to service the unit.

Observed two packages of Angus roast beef in it's original container with a use by date of 7/16/2025 inside the walk in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: PIC discarded the items.

Observed sleeves of salami stored inside the walk in cooler with water dripping on them from the top of the walk in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination PIC removed items from the walk in cooler to avoid direct contact of water. Work with maintenance to service the walk in cooler.

Observed a food handling employee actively slicing salami while wearing a bracelet. 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. Employee removed the bracelet and washed her hands before returning back to work.

Observed employee talking on the phone and holding her phone with her gloves on. When they ended the call the employee did not wash hands and used the same gloves to make a sandwich. When told to wash hands and change gloves the employee did not comply. Any time you change tasks you must wash hands, and change gloves. Educate employees on when to wash.

Observed items in the prep top cooler on the sandwich line that were being held above 41F. Food employee states they were just prepped 5 mins ago. When placed in the prep cooler ready for service food for cold holding shall be 41F or below at all times. Items were removed and placed in the walk-in cooler to cool down to 41F before putting back on the prep line.

Observed facility using a household microwave in the office to reheat the meatballs. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Facility needs to acquire a commercial microwave as soon as possible for the reheating of the meatballs.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep top coolers above 41 F. The ambient air temperature of the prep top coolers is 41 F and 44 F. Also, observed several TCS foods inside of the walk-in cooler above 41 F. The ambient air temperature of the walk-in cooler is 60 F. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items discarded. Please call a reputable repair company to come and provide repair service to the cold hold units today.

The Person In Charge (PIC) not ensuring that the Time/Temperature Control for Safety (TCS) foods are being held at the correct cold hold temperature inside the prep top cooler and inside the walk-in cooler. The food items were not moved to another cold holding unit after noticing the ambient air temperatures of the units were above 41 F. Since the food items were still inside the units past the 4 hours, the food items were not able to be saved. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Corrected on Site (COS) Food items discarded. Please contact a reputable repair company to provide repair services to the prep top cooler and the walk-in cooler.

Observed a Certified Food Safety Manager certificate posted on the wall of a past employee who no longer works at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Please have the CFSM certificate of any employee who currently works at the facility posted on the wall for public view and remove the past employee's CFSM certificate from the wall. If no current employee is a CFSM, please schedule an employee to take an accredited CFSM course and exam.

Observed several food-grade stainless steel containers wet stacked on the storage shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Recommend pyramid stacking to allow the food-grade containers to air dry. Re-wash, re-rinse, and re-sanitize the food containers.

Observed several time/temperature control for safety (TCS) food items inside the prep top cooler above 41°F: Cold Cuts 49°F, Salami 48°F, Pastrami 44°F, Pepper Jack cheese 44°F and Rotisserie Styled Chicken 46°F. Ambient ait temperature of the unit is 45°F. 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 or below. Food discarded.