SUBWAY

Observed Sliced Tomato (49F), Shredded Lettuce (52F), Teriyaki Chicken (46F),Shredded Cheese (48F) and Deli Ham (42F) not holding at 41F or below. Prep top cooler ambient reading 53F. 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. COS- All items were moved to reach in cooler to chill to 41F or below and new pans were brought out.

Observed employees wearing apple watch and bracelet while preparing TCS ready to eat sandwiches. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: TCS ready to eats foods were discarded, jewelry was removed and hands were was before returning to work.

Observed Sliced Tomato (45F), Shredded Lettuce (47F), Teriyaki Chicken (51F),Sliced Cheese (48F) and Deli Roast Beef (42F) not holding at 41F or below. 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. COS- All items were moved to reach in cooler to chill to 41F or below and new pans were brought out.

Observed soda machine nozzles unclean with black substance build up in direct contact with soda. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles. COS-Machine nozzles were removed and holders were cleaned sanitized and replaced. Advised to increase cleaning frequency.

Observed slicer stored as clean unclean with food debris build up between blades. Equipment food-contact surfaces and utensils shall be clean to sight and touch COS- Slicer was moved to dish pit to be cleaned.

Observed Sliced Tomato (43F), Shredded Lettuce (46F), Teriyaki Chicken (47F) and Deli Turkey (42F) not holding at 41F or below. COS- All items were moved to reach in freezer to rapid chill to 40F.

Observed meatballs (110F) holding at 135F. Meatballs were moved to oven to reheat to 165F.

Observed soda machine nozzle holder unclean with black substance. COS- Machine nozzles were removed and holders were cleaned sanitized and replaced. ADvised to increase cleaning frequency.

Observed employee with hair longer the 1/2 inch without hair restraint preparing ready to eat food. COS- Employee placed on hair restraint and washed hands then returned to work.

Observed leak at 3 compartment sink faucet. Advised to have repaired.