Subway

Observed meatballs in marinara (104F) hot holding below 135F. 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 135°F or above. COS: Person in charge reheated meatballs in the microwave. Observed meatballs (182F) after being reheated in the microwave.

Observed interior of the ice chute with thick slimy pick buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Wash, rinse and clean area.

Observed person in charge (PIC) not being able to locate the employee reporting agreements signed by the staff members. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. There is a blank copy on a clipboard. Make copies and have employees read over it, understand their responsibility to report illness to management, sign it, and have management be able to access it for whenever the Health Authority asks for it.

Observed a 5 gallon bucket of Dunkin Donuts donut glaze holding sugar on the inside. 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. Remove old label and write the common name of the food on the outside of the bucket.

Observed PIC making sandwiches and prepping food while wearing a bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employees remove all items from wrists before handling and prepping foods.

Observed sunlight coming from the back door leading to the main kitchen area. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Fill any gaps at the back door to protect the main kitchen from the entry of pests.

Observed several reusable water bottles on the prep table next to a bowl of tuna salad that was being actively prepped. 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. Use a single-service cup with a lid and straw.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Have an employee certified in an approved CFSM course immediately.

Observed 0 parts per million (ppm) of sanitizer inside the three compartment 'sanitizer" sink. Per person in charge the facility has been out of sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Employee contacted their supervisor in order to have sanitizer bought to facility today.

Observed meatballs in marinara (120F) hot holding below 135F. 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 135°F or above. COS: Person in charge reheated meatballs in the microwave. Observed meatballs (162F), (144F) after being reheated in the microwave.