JOHN SMITH SUBS #10

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....ham burger with French fries at reach in freezer . Operator properly stored food Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap...operator fixed it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: cheese (49°F); dice tomatoes (47°F); tuna fish (48°F); raw chicken (49°F); raw steak (49°F) per manager was less than 38°F in the morning. During service temperature goes up. Manager adjusted temperature of cooler to bring food temperature below 41°F. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (46°F); cheese (47°F); tuna fish (48°F); raw chicken (46°F); raw steak (46°F) per cook has left door open for rush hour, advised reach in cooler needs to keep food at all time under 41°F. Per cook has been less than 4 hours. Advised to close door or move to walk in cooler for fast chill.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has some copies of employee training. Advised for employee training it can only be the original.