SUBWAY

Observed posted inspection report from 10/31/2024. Most recent inspection was from 4/24/2025.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

Corrective action: Discussed with PIC to have the most recent inspection report posted to the public.

Observed walk in cooler and freezer self closing mechanism would not self latch after several attempts.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Discussed with PIC, to have maintenance check doors to readjust and ensure they self latch.

EHS observed WIF not self-closing. EHS observed that WIF was slightly left open. EHS opened door to see if it will close by itself and it did not.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have door repaired or replaced. This must be corrected by 04/28/25

Observed facility's need to keep employee area in the dry storage clean; food debri present. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to keep the area clean so that it does not present itself as a harboring condition for pests.

Observed items on the makeline with temperatures above 41F. (f) Time/Temperature Control for Safety Food, Hot and 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. EHS questioned PIC on how long the items had been in the unit and PIC stated since approximately 6 AM and that the facility has been having issues with the back holding well of the unit in question. EHS informed PIC of the need to discard items and place ice in the back holding well until the unit can be replaced or fixed. PIC stated that the unit was recently serviced and that it still is not working.

EHS observed items in the counter refrigerator with temperatures above 41F. EHS asked PIC how long the items had been in the unit and she stated approximately 30 minutes; the items came straight from the walk in cooler to the refrigerator. (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. EHS informed PIC of the need to discard the items as there seemed to be a cooling issue.

Observed the lowboy refrigeration unit on the front line and the first sandwich CH-line not operating as it should. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Per PIC, the facility has been having issues with both units. EHS informed PIC of the need to have the units serviced; EHS will follow-up with the facility.