Subway

Observed the prep top cooler holding the deli meat and cheeses holding TCS foods above 41F. Person in charge (PIC) states that the units were serviced after the last routine inspection. PIC also states the lid of the prep top cooler has been open since the items were inside the cooler. I advised to close the lid of the unit when not in use. Per the temp logs the items were 33F-35F when put in the prep top. My thermometer was reading 52F ambient in the unit and there is ice forming in the unit. The PIC adjusted the temperature on the unit. My thermometer is reading 41F at 11:01a.m. PIC was advised to move items into the freezer to cool down and to use the veggie side and bottom reach-in unit instead of the deli meat side. Call maintenance to service/repair unit.

Observed the prep top cooler holding the deli meat and cheeses not holding TCS foods at 41F or below. Person in charge (PIC) states that she turned on the units at 8:30 this morning and per the temp logs the items were 35F-38F when put in the prep top. My thermometer was reading 55F ambient in the unit and there was no ice forming in the unit just condensation. PIC was advised to move items into the freezer to cool down and to use the veggie side and bottom reach-in unit instead of the deli meat side. Call maintenance to come and repair unit.

Observed missing ceiling tiles in the back of the facility where the heating element and duct work are. All physical facilities shall be maintained in good repair. Replace ceiling tiles.

Observed a black and brown organic substance on the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed Spinach (46 F) and rotisserie style chicken (45 F) being stored inside the prep top cooler above 41 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 (5°C) or below. Since the food items were only in the unit 20 minutes prior to my arrival, the PIC replaced food items with items from the reach in cooler that were already at 41F or below.

Observed a black and brown organic substance on the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed a pink and black substance on the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed employee prepping food with no hair restraint. 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. Employees stopped to put on proper hair restraint during time of inspection.

Observed food debris (pickles) on the floor of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the floor of the walk-in cooler.

Observed meatballs hot holding inside the steam well at 100F-123F. Meatballs were recently prepped and placed in the unit. The meatballs were inside of the microwave for 20 minutes and were transferred to the steam well during the arrival of the inspection. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. Corrected on Site (COS):The Person in Charge (PIC) reheated food to the appropriate temperature of 168 F- 180 F.

Observed a pink substance on the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed meatballs hot holding inside steam well at 109F. Meatballs were recently prepped and placed in the unit. Told the meatballs were inside of the microwave for 15 minutes and were transferred to the steam well during the arrival of the inspection. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. The Person in Charge (PIC) reheated food to the appropriate temperature of 178 F.

The Person In Charge (PIC) is not ensuring the establishment has sanitizer to properly wash, rinse, and sanitize equipment/utensils. The PIC must ensure the employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Please purchase sanitizer and use single-service/single-use items until the sanitizer is at the establishment to use.

The Person In Charge (PIC) did not ensure the meatballs were reheated to the correct temperature before being placed inside of the steam well. 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. Make sure the meatballs are at the correct temperature before being stored inside the steam well. The meatballs were reheated to the correct temperature.

Observed no Quat sanitizer at the establishment today. The Person In Charge (PIC) stated they did not have any and were waiting for the delivery truck to come to deliver their products. 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. The sanitizer is needed for the establishment. The establishment must use single-use/single-service items until the sanitizer solution is provided for the establishment.

Observed the following time/temperature control for safety foods holding above 41F inside the front reach in cooler: sliced tomatoes 46F, Lettuce 48F, Spinach 46F. 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. Food discarded. PIC changed new food items on ice bath.

Observed a black mold-like substance on the baffle and opening of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: PIC scheduled to clean ice machine.

Observed meatballs hot holding at 77F in the steam well on the sandwich line. All hot holding Time/Temp control safety foods (TCS) must be 135F or above. Person in charge (PIC) reheated the meatballs to the appropriate temperature and added more hot water to the steam well.