Subway

Observed foods in front line prep top cooler above 41F including cold cuts at 46/47, chicken/steak at 42, tomatoes/lettuce at 43.

Adjust procedures so that foods in cold line are stored below 41F at all times even when busy and top is open for extended periods.

Observed leak from 3 compartment sink dripping into pans - Repair plumbing

Observed TCS foods including cold cuts, shredded chicken, and tomatoes above 41F in prep coolers. Adjust procedures so that cooler lid is closed whenever not actively using and place lids on individual pans. Monitor temperatures.

Previous certified food manager is no longer employed here. Must have at least 1 staff with management responsibilities certified within 30 days.

Observed buildup of mold inside above soda fountain ice machine. Must clean ice machine at a frequency that prevents the accumulation of mold. Recommend weekly to bi-weekly cleaning.

COS: Placing out of service - Must be cleaned and sanitized prior to returning to service.

Certified food manager certification has expired. Must have at least one staff member with management/food responsibilities certified within 30 days.

Correct by 11/9/2024

Inspection report posted was the most recent inspection report. 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.

Correct by 10/13/24

Observed food equipment/utensils stored on bottom shelf directly next to mop sink where subject to splash/contamination from emptying mop buckets. Wash/Rinse/Sanitize all items stored on lower shelve and either move shelf to a different location or rearrage so that no equipment/utensils/single service items are stored on lower shelves in splash zone

Correct by 10/13/24

Observed potentially hazardous foods such as lettuce, tomatoes, cheese in the prep top cooler cold held above 41 degrees. Close the prep top cooler lid when it is not busy.

Observed meat balls hot held below 135 degrees. Must be hot held above 135 degrees. COS by discarding. Make sure to keep the unit on.

Observed no CFSM for the facility. Must have someone certified with in 30 days.

Observed the faucet of the food preparation sink leaking. Must get the leak fixed.

Observed the tiles/ cove base missing at the walk in freezer and walk in cooler. Must replace the tiles. Must clean the floor thoroughly under the sink around the drain/grease trap.

Observed potentially hazardous foods such as lettuce, tomatoes, meat and one of the reach in cooler above 41 degrees. COS by discarding the food. Do not store the food in the reach in cooler under the oven until it gets fixed. Must close the lid of the prep top cooler when it is not busy so that the food temperature can be maintained below 41 degrees.

Observed no CFSM for the facility. Must have someone certified with in 30 days.

Observed paper towels missing at both the hand sinks. COS by providing /restocking the paper towels.

Observed chemical spray bottles stored on/next to food preparation sink. Must store in designated areas away from food and food contact surfaces. COS by moving to a designated area.

Observed the faucet of the food preparation sink leaking. Must get the leak fixed.

Must clean the mold on the wall behind the 3 compartment sink and re caulk. Must clean the floor thoroughly under the sink around the drain/grease trap. Observed cove base missing at the walk in freezer. Must provide cove base. Must clean the mold at the cove base.