SUBWAY

6-1B: .04(6)(f)Meatballs were holding less than 135F ( see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Meatballs were reheated to above 165F.

6-1A: .04(6)(f)Rotisserie chicken, grilled chicken, and steak were holding temperatures above 41F in the sandwich display cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

4-2B: .05(7)(a)1The inside of the soda nozzles had accumulation of mold/slime like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles and soda machine were cleaned and sanitized.

15A: .05(6)(a)The walk in freezer is leaking water and forming icicles. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)Person in charge not present during the beginning of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge showed up during the inspection.

1-2A: .03(2)(a)-(l), (n)Overall person in charge lacks active managerial control over the duties that need to be performed by person in charge and food employees. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

13A: .02(1)(f)(1)Permit displayed on public view is expired. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

14A: .04(4)(k)Observed knives stored in standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Knives were cleaned and sanitized.

15A: .05(6)(a)The walk in freezer is leaking water and forming icicles. Door to the walk in freezer gets stuck when closing. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(3)(f)Walk in freezer does not have any light. Light bulb is not working. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C)

17D: .07(4)(b)Observed two cell phones and apple stored above the microwave. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

2-2A: .03(2)(m)Person in charge does not have a verifiable manner to prove their responsibility to the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge was not knowledgeable/aware of the illnesses that needed to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Employee health policy was discussed.

2-2D: .07(3)(b)The men's restroom did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided.

2-2D: .06(2)(o)Observed an employee fill a container with water in the handwashing sink . A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink was cleaned and sanitized.

2-2E: .03(6)Facility did not have a disinfectant that is effective against norovirus. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

5-1B: .04(5)(h)Observed meatballs not reheated to 165F or above. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P) Corrective Actions: Meatballs were reheated to 165F and above ( see temperature log)

6-1B: .04(6)(f)Meatballs holding in the hot holding unit had a temperature reading below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Meatballs were reheated to 165F and above ( see temperature log)

10D: .04(4)(d)Observed various condiments not identified with a common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Condiments were labeled with a common name.