Subway

Observed several items of food (A. cheese, roast beef, turkey, ham, steak) being kept at a temperature range of 43F-57F in the walk in cooler at the time of this inspection. COS: All TCS food discarded. Management was using infrared thermometer to measure food temperatures. EHS instructs management to use probe thermometer to obtain accurate internal food temperatures as infrared thermometer will only provide superficial temperatures which will tend to be lower. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to avoid contamination.

Observed that walk in freezer's light bulb was not working at the time of this inspection. CA: All physical facilities must be kept in good repair.

Observed veggie prep top cooler was keeping TCS food items (Sliced tomatoes, cut lettuce, Ranch) at a temperature range of 48F to 51F at the time of this inspection. COS: All food items discarded. EH instructs management to place ice in cooler underneath food containers, and to monitor food temperatures closely while cooler is repaired. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) to prevent contamination.

Observed that mens bathroom did not have paper towels at the time of this inspection. Observed that handwashing sink in the dry storage area was not dispensing paper towels at the time of this inspection. COS: Management provided paper towels for both handwashing sinks. CA: Each handwashing sink must be provided with paper towels.

Observed that walk in freezer's light bulb was not working at the time of this inspection. CA: All physical facilities must be kept in good repair.