Macon Subway 5773

observed a wet cleaning towel on the table. 11-6-1.05(9)(c) - Storage of Soiled Linens (C) (c) Storage of Soiled Linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. correct by 1/30/2026

Observed that the dumpster was not covered. 11-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered: The manager should ensure that the dumpster is properly covered after each use. correct by1/27/2026

Observed a employee drinking for a metal can coke product in the kitchen area, 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. COS The employee removed the coke can from the kitchen area

Observed trash on the ground around the dumpster area, Soiled receptacles and waste handling units for refuse, recyclables, and returnable shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. COS the manager will have the employee cleanup the trash around the dumpster area.

Observed an employee drinking from a cup in the kitchen without lid and strow in the kitchen area, 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. correct by 03/04/2025

Observed no certified food safety manager for this restaurant, 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 of service in the restaurant. The manager will be getting schedule to take the certified test in the near future, hopefully the manager will be tested by 1/1/2025

Observed the prep top cooler not cooling properly with cold holding temperature of 50 degree and the food being held in the cooler were registering 50- degree Fahrenheit. all equipment such a cooler must be working properly to maintain the cold holding temperature 41-degree Fahrenheit or lower to insure all PHF being cold held must maintain a cold temperature of 41 degree or lower to prevent the food from becoming contaminated. Maintenance has been call to fixe the cooler corrected by 8/12/21

Observed the sliding door on the dumpster wide open on the side of the dumpster, ) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered. With tight-fitting lids or doors if kept outside the food service establishment.

Observed 2 item lettuce and sliced tomatoes on the prep top cooler with a cold holding temperature of 47-degree Fahrenheit, 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. The manager will have maintenance check the prep cooler for a refrigeration issue of cold holding, place items in ice bath while on the prep cooler.

Observed the dumpster lid open on the top of the dumpster, Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment.

Observed no certified food safety manager for this restaurant, 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 of service in the restaurant. The manager will be getting schedule to take the certified test in the near future, hopefully the manager will be tested by5/15/24

Observed a employee drinking from their own metal container cup in the kitchen area, 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. COS the employee removed the metal cup from the kitchen area.

Observed no certified food safety manager for this restaurant, 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 of service in the restaurant. The manager will be getting schedule to take the certified test in the near future, hopefully by 2/2/24

Observed light showing under the back of the restaurant in the right corner of the backdoor, all outer opening on the backdoor need to be seal all around to prevent rodent from entering under the opening in the door. The seal at the bottom of the backdoor will be repaired by 2/1/24

Observed the R.I.C. behind the pre cooler missing a thermometer inside the unit, In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. The manager will order a thermometeer for the refrigeration unit in front behind the prep cooler by 10/30/23

OBserved the top lids of the dumpster broken, not covering properly, Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. The manager will have the dumpster replaced with a new dumpster

Observed a employee prepping food without the proper 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. The manager will get the employee a hat or hair net instead of a visor for the proper hair restraint for the employee prepping in the kitchen area.