Subway #26280

Observed time/temperature control for safety (TCS) foods above 41F inside the prep top cooler and walk in cooler. PTC: Sliced tomatoes (46F and 50F), cut lettuce (44F, 45F), roast beef 44F, steak 46F, pepper jack cheese 46F. Ambient air temperature of the unit is 47F, should be noted outside thermometer indicated 44F. WIC: cut lettuce 46F, Tuna 51F, shredded cheese 47F, ham 45F. Ambient air temperature of the unit is 48F.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. Food items are being discarded.

Observed sanitizer container stored in the rear hand washing sink. A handwashing facility may not be used for purposes other than handwashing. The sanitizer was removed from the hand sink.

Observed the paper towel dispenser inoperable at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: A continuous towel system that supplies the user with a clean towel. Have the paper towel dispenser serviced.

Observed water dripping from the ceiling inside the walk in cooler from the refigerant unit and frozen icicles on food items inside the walk in freezer. Food may not be stored in the following areas: Under leaking water lines or under lines on which water has condensed or under other sources of contamination. Have the unit serviced and relocate the food items.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside the prep cooler. The ambient air temperature inside the meat/cheese cooler is 43 F (according to the thermocouple used). Told the units are being turned off at night and turned on in the morning, possibly not allowing the unit to reach to 41 F or below in ambient air temperature before placing food inside the unit. Told by the Person in Charge (PIC), the food items were inside since around 7 am this morning, but her supervisor stated via phone that the food items were inside since around 8 am this morning. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items were moved to the walk-in cooler, and the unit will be set up as an ice bath until the reputable repair company/representative arrives.

Observed no hand soap at the hand sink next to the 3-compartment sink in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place or restock dispenser with hand soap.

Observed no thermometers inside the prep coolers to determine the ambient air temperature inside. One of the prep coolers had an ambient air temperature of 46°F before the end of the inspection today. However, the inspector's thermocouple readings indicated that the ambient air temperature for one unit was 42°F and for the other unit was 43°F. No thermometers were inside the prep coolers. Thermometers must be stored inside the unit to determine the ambient air temperatures. Place thermometers inside the units.

Observed the ambient air temperature inside the reach-in cooler at 46 F. The pizzas inside were at the correct cold hold temperature. Noticed ice buildup inside the unit. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Please have the unit serviced and repaired by a reputable company/representative.

Observed meatballs (117 F) hot holding inside the steam well below 135 F. 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. Reheat the food item to 165 F before placing back inside the steam well.

Observed no Certified Food Safety Manager (CFSM) certificate posted for public view. As the Person In Charge (PIC) states, the CFSM still works at the establishment but the certificate is not posted on the wall as she has to get another copy. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the establishment at all times and made available for inspection by the Health Authority. Post CFSM certificate.

Observed the tuna (64F) and rotisserie chicken (53F) not being held at 41F or below in the prep top unit of the sandwich line. PIC states that they just prepped those two items and were put immediately on the line. 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) for cold holding. PIC put the items uncovered in the freezer so that they can come down to 41F or below faster.

No Certified Food Safety Manager (CFSM) certificate was posted for public view. As the Person In Charge (PIC) told me, the CFSM still works at the establishment, but the certificate is not posted on the wall. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the establishment at all times and made available for inspection by the Health Authority. Post CFSM certificate.

Observed several Time/Temperature Control for Safety (TCS) foods cold held above 41 F inside of the meat/cheese prep cooler. Possibly the unit was not kept closed when not being used. Also, observed TCS foods above 41 F inside of the reach-in cooler. The ambient air temperature at 45 F. Possibly the oven that is store on top of the unit may cause the unit to be held too warm. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items held past the 4 hours were discarded from both units and the food items held less than 4 hours were moved to the walk-in cooler. Please call a reputable repair service company to provide service to both units. Also please keep the units on at all times.

No Certified Food Safety Manager (CFSM) certificate was posted for public view. As the Person In Charge (PIC) told me, the CFSM still works at the establishment, but the certificate is not posted on the wall. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the establishment at all times and made available for inspection by the Health Authority. Post CFSM certificate.

Observed no paper towels at the front handsink where food is prepped. All handwashing sinks shall have paper towels in the dispensers at all times or nearby for hand drying. Add paper towels to the dispensers.

Observed no paper towels in the women's restroom and no paper towels at the back handsink. All handwashing sinks shall have paper towels in the dispensers at all times or nearby for hand drying. Add paper towels to the dispensers.

Observed employee prepping food and making sandwiches without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Put on a hair restraint when handling food.

Observed the drain area of the soda machine soiled with a pink slimy substance. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the drain area of the soda machine.

Observed several cheese pizzas inside the reach in cooler with a temperature of 45°F-49°F. Employee stated the pizzas were inside the unit over night. Ambient air temperature of the unit is 48°F. 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 below. Pizzas discarded.

Observed all items in the prep top sandwich line and veggie line not holding 41F or below. The ambient temperature for the sandwich line was 45F and for the veggie line it was 48F. Person in charge (PIC) states that they turn the units off at night and she turns them back on at 8am. 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. PIC also states that the unit freeze and start to freeze the veggies and she will have to turn them off and turn them back on. Call Maintenance to come and check the units. Facility will work out of the reach-in cooler under the oven until the units reach below 41F or until maintenance repairs them.

Observed no documentation that verfies employees are aware of foodborne illness as it relate to diseases that are transmissible through food. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Employee health document was provided to CFSM.

Observed no paper towels at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Place paper towels at hand sink.

Observed drink nozzles stored inside the rear hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from hand sink.

Observed several flies in the facility during today's inspection. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies. Routinely inspecting the premises for evidence of pests. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. Recommend contacting licensed pest control provider for the fly problem.

Observed both lids and side doors of the dumpster open with garbage stored inside of it. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. Close all openings on the dumpster.