Subway

Observed meatballs holding below 135°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above(57°C) or above. Meatballs reheated in microwave, and steam well adjusted for proper hot holding.

Observed debris on blade cover of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean deli slicer as often as necessary. Deli slicer cleaned.

Observed old sticker labels on food pans that had not been cleaned off. Equipment food-contact surfaces and utensils shall be clean to sight and touch. As dishes are washed, ensure all of the item is cleaned to sight and touch.

Observed ice cream scooped stored without being held under running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Store scoops with proper methods. PIC had water turned on for the utensil rinse area.

Observed food pans stored stacked on top of each other while still wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Store equipment after sanitized so they can air dry properly.

Observed ice buildup under vents of Walk-in Freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements of 511-6-1. Maintain walk-in freezer so that ice condensation is prevented.

Observed chicken salad, seafood mix, sausages, tomatoes, and lettuce holding above 41F in 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 (5°C) or below. Items in cooler over 2 hours discarded. Allow equipment to cool down completely before store opening to hold TCS foods properly. (Example, ambient air temp at start of inspection was 55F in the unit, but needs to be able to hold at 41F or below.)

Observed meatballs holding below 135°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above(57°C) or above. Meatballs reheated in microwave, and steam well adjusted for proper hot holding.

PIC did not ensure food temperatures were in proper cold and hot holding range. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Ensure temperatures for cold and hot foods are held properly. Instructions provided with corrective action to PIC.

Observed no verifiable employee reporting agreements signed by employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Employee reporting agreement examples have been provided. Have all food service employees sign the employee reporting agreement form or provide an approved alternative.

Observed bleach container spray bottle stored above food prep/deli slicer area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. Bleach container relocated to chemical storage area.

Observed ice buildup under vents of Walk-in Freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements of 511-6-1. Maintain walk-in freezer so that ice condensation is prevented.

Observed no test kit or test strips for chlorine sanitizer available. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Supply facility with appropriate test strips for all sanitizer solutions.

Observed multiple time/temperature control for safety foods in the meat and cheese section of prep top cooler holding 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. Items in cooler over 2 hours discarded. PIC to keep door closed. Recommended to hold limited products until serviced by repair technician.

Observed prep cooler with ambient temperature of 48F that is improperly operating. Equipment shall be maintained in a state of repair and condition that meets the requirements 511-6-1. Have cooler repaired/adjusted so that it can hold tcs-food items properly at 41F or below.

Observed no covered receptacle in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Replace lid for trash can receptacle.

Observed meatballs holding below 135°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above(57°C) or above. Meatballs reheated in microwave, and steam well adjusted for proper hot holding.

Observed no paper towels available for the restroom hand sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels or a hand drying device. PIC supplied restrooms with paper towels.

Observed ice dispenser chute with debris accumulution. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Have ice machine components cleaned as often as necessary. PIC wiped ice dispenser so that it was free of buildup. Contact service company for the ice-o-matic to get manufacture specifications showing how to clean and when to clean the equipment. Have ice machine for soda dispenser cleaned properly. Contact service company if necessary.

Observed food debris on deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Before using deli slicer, have all parts that touch food cleaned and sanitized.

Observed air gap at rear entry/delivery door along side of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Repair doorway so that the entry way is tight-fitting when the door is closed.

Observed previous inspection report not posted for the public. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post this report until the next inspection date.

Observed deli meats and chicken in reach in cooler holding above 41F. 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. PIC discarded products since they had been in cooler overnight.

Observed ice dispenser chute with debris accumulution. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Have ice machine components cleaned as often as necessary. PIC wiped ice dispenser so that it was free of buildup. Contact service company for the ice-o-matic to get manufacture specifications showing how to clean and when to clean the equipment.

Observed ice cream scoopers witih debris accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC washed, rinsed, and sanitized ice cream scoopers.

Observed reach-in cooler with ambient temperature of 45F that is improperly operating. Equipment shall be maintained in a state of repair and condition that meets the requirements 511-6-1. Have cooler repaired/adjusted so that it can hold food items properly at 41F or below. Alternatively, do not use cooler for TCS food items.