Subway

Observed a food employee making customer sandwiches on the sandwich line while wearing a watch on their wrist. 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 watch.

Observed time/temperature control for safety (TCS) food items inside the walk-in cooler above 41°F: Steak (45F). The ambient air temperature of the walk-in cooler is 40F. The food item was discarded as it was prepared 11/30/24. Also observed TCS items above 41°F inside the prep top cooler: Rotisserie chicken salad (52F). Per person in charge the food item was prepared this morning at 9:00 a.m. this morning. The ambient air temperature of the prep top cooler is 40F. The food item was placed in the walk-in freezer to rapidly cool the food item. The food item reached 41F during the inspection and was placed back inside the prep top cooler. 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 inside the walk-in cooler.

Observed meatballs in marinara sauce inside the steam well at 120F. 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 135F or above. Food item was reheated inside the microwave. Reheat temperature: 188F. The food item was placed back inside the steam well.

Observed no CFSM at the facility. Per the Person in Charge, he is scheduled to take the course soon. 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. Please take a certified food safety Manager course within the next 60 days.

Observed time/temperature control for safety (TCS) food items inside the prep top cooler above 41°F: Chopped lettuce 49°F, Sliced Tomatoes 51°F and Spinach 61°F. Also observed TCS items above 41 inside the walk in cooler. Per person in charge the food items were placed inside the unit around 10:00 this morning. Ambient air temperature of the unit is 49F. 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 inside the prep top cooler. Walk in cooler was in the defrost cycle, temperature drop to 41F before leaving.