Subway

Observed TCS items (see temp log) temping greater than 41 degrees F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 : Observed employee discard TCS items.

Observed buildup blackish in color on nozzles of soda machines. Food contact equipment shall be cleaned at a frequency that aligns with manufacturers specifications or at a frequency that precludes the buildup of dirt, debris or mold.

Observed facility not having the most current inspection report not posted. The most current inspection shall be prominently displayed in public view at all times. COS: EHS issued most current inspection report to have posted in public view.

Observed personal drinks being stored with food storage items in walk-in cooler. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC removed personal drinks from food storage area to a designated area.

Observed tuna improperly cooling in prep-top cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule [511-6-1-.04(6)(d) by using rapid cooling equipment (walk-in cooler/freezer). COS:PIC removed tuna and placed in walk-in cooler as an approved cooling method.