AAN LLC, DBA SUBWAY #44570

Observed quaternary ammonia dispenser at 3-compartment sink dispensing at 0 ppm. CA: Quat sanitizers must be maintained at 200 ppm -400 ppm COS: The CFSM will have the sanitizer dispenser serviced. The facility will manually mix Quat sanitizer solution until the dispenser has been repaired. The appropriate sanitizer test kit was verified at the time of inspection. This will be rechecked by the Health Department.

Observed commercially processed TCS food (meatballs in marinara) not properly reheated to 135 degrees F prior to hot holding on steam table. Meatballs and sauce measured at 116-124 degrees. Corrective Action: Discussed proper reheating temperatures and procedures with CFSM. CFSM placed meatballs back in microwave to continue reheating to a minimum temperature of 135 deg F after stirring.

Observed commercially processed TCS food (meatballs in marinara) not properly reheated to 135 deg F in microwave/convection unit for hot holding on steam table. After stirring, meatballs measured 110-115 deg F. Corrective Action: Discussed proper reheating temperatures and procedures with PIC. PIC placed meatballs back in unit to continue reheating to a minimum temperature of 135 deg F after stirring.

Observed food build-up and debris on blade of meat slicer from slicing meat the day before. Also observed debris and build-up on non-food contact surfaces of slicer. Corrective Action: Discussed cleaning procedure and frequency with PIC. PIC properly cleaned and sanitized meat slicer. PIC will re-train all food service employees on properly cleaning slicer after use.

Observed stained wiping cloths for sanitizer buckets air-drying on plumbing pipes under three compartment sink. Per PIC, these were drying to be used for sanitizer bucket. Additional soiled cloths were bundled on drying board.
Corrective Action: Discussed properly preparing sanitizer buckets with quat sanitizer at 200-400 ppm and clean, dry wiping cloths with PIC. PIC prepared the sanitizer bucket at 300 ppm and placed new single-use towels in sanitizer bucket. The cloths used by this facility are designed to be single-use and should not be air dried and re-used. PIC will re-train all staff.

Person in charge was unable to demonstrate knowledge and could not respond correctly to the questions as they related to the food service operations conducted at the establishment, including properly cleaning and sanitizing food contact surfaces, food temperatures, cooling methods, employee health policy and bodily fluid clean-up kit. Corrective Action: Discussed proper preparation of sanitizing buckets and storing wipes inside the bucket. Discussed sanitizing food contact surfaces every four hours. Discussed required temperature for reheating food. Discussed approved cooling methods. PIC will train all food service employees on food safety.

CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. Corrective Action: Discussed responsibility of CFSM to train all employees on basic food safety principles and foodborne illness prevention. The current CFSM is only in the facility one day per week and travels often; therefore, we discussed having another food service employee trained and certified to ensure regular monitoring and compliance.

Observed accumulation of dead cockroaches in glue traps in main kitchen area. Corrective Action: Discussed contacting Cook's to remove and replace the traps in main kitchen area with PIC. All traps will be replaced.

Observed multiple live flies in kitchen. Corrective Action: Discussed importance of regular pest control. PIC will contact Cook's for treatment for flies.

Observed multiple potentially hazardous TCS foods in both front prep-top coolers cold holding above 41 deg F. At the start of the inspection, the digital thermometer on the unit was reading 42-43 deg F.

Corrective Action: Discussed proper cold holding temperatures with PIC. All TCS items in the left prep-top cooler were in the unit overnight and had to be discarded. The TCS items in the right prep-top cooler were found to be less than 2 hours old and were able to be brought to the walk-in freezer to rapidly cool back down to 41 deg F. PIC was educated on using TPHC until the units were serviced. The coolers should not be used for cold-holding until they have been serviced by a licensed technician and re-checked by the Health Department.

Observed case of Gatorade stored in the restroom of facility. Per the PIC, this area is no longer being used as a restroom and is only used for storage. Additional single-use items were also noted to be stored in the bathroom. All bathroom fixtures, including toilet and sinks were still in place.

Corrective Action: Discussed proper storage of food and single-use items with PIC and keeping these items at least 6" off the ground. If the facility wishes to convert the bathroom to a dedicated storage space, all bathroom fixtures and components must be removed. This will be rechecked by the Health Department.

Observed external thermometer on walk-in cooler not functioning properly. At the time of the inspection, the cooler was showing 210 deg F.

Corrective Action: Discussed with PIC. CFSM is aware. This should be serviced and will be re-checked by the Health Department.