Subway #15182

Observed plastic cups stored in cabinets uncovered and unprotected. Observed single use bowls and cups in the front food service caddy stored food contact surface up. Observed the single use item caddy by the soda machine to have debris. CA: all single use items must be stored covered or otherwise protected from contamination. COS: single use items voluntarily discarded and caddy cleaned.

Observed tile floors on main prep line with gaps between tile and cabinets that collects food and physical debris and is not an easily cleanable area. CA: All floors where warewashing and food storage, preparation, and handling occur must be hard, nonporous, and easily cleanable.

Observed the seal between the FRP and painted wall behind the dry storage racks by the wic to be peeling off. CA: all walls in food storage locations must be sealed, easily cleanable, and maintained in good condition. COS: Manager will reglue strip prior to leave today.

Observed accumulated food and physical debris in the containers used to store clean utensils and serveware as well as on ready to use food storage containers on the air-drying rack. Observed food debris on several ready to use utensils in the dish pit and one pizza cutter in the front food service area. All food contact surfaces must be washed and sanitized as often as necessary to prevent food debris accumulation. Observed accumulated liquid and food debris on the rolling cart in the dish pit used to air dry dishes. All multi-use dishes and containers must be air dried and stored in a way that prevents contamination. Observed mold-like debris on the soda dispenser nozzles. Staff said nozzles are removed nightly and soaked in sanitizer, but nozzles must be scrubbed as needed to prevent mold-like build up in small crevices. COS rolling cart, storage containers, and utensils cleaned by staff. Soda nozzles will be cleaned and sanitized at close of business.

Observed the facility engaged in food handling without sanitizer of proper concentration prepared. Sanitizer of proper concentration must be available for use at all times when the facility is engaged in cleaning or food handling duties. COS staff prepared red bucket with QUAT sanitizer at concentration 400 ppm.

Observed accumulated food and physical debris on the shelves and interior doors below the drink station, preptop coolers, and in low boy dry storage cabinets. Observed food debris in the storage tray within the preptop cooler that holds teh sauce bottles as well as on the sauce bottles themselves. Observed debris on the outside of the thermometer storage bag. Observed accumulated physical and food debris on floor of main prep line, particularly in gap between tile floor and low boy cabinets. Observed dried liquid and physical debris on the table surface of the drink station. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS staff working to wipes surfaces during down-time on shift.

Observed tile floors on main prep line with gaps between tile and cabinets that collects food and physical debris and is not an easily cleanable area. All floors where warewashing and food storage, preparation, and handling occur must be hard, nonporous, and easily cleanable.

Observed multiple containers of tuna salad and deli ham in the walk-in cooler that were above cold holding temperature. Observed multiple food items prepped within last four hours at 42 degrees F. All cold TCS food items must be held at 41 degrees F or below to avoid temperature abuse of food items. COS staff educated on proper holding temperatures, and tuna salad and deli ham discarded voluntarily by staff. Ambient temperature per unit thermometer read 42 degrees. The walk in cooler door must be kept securely closed at all times to ensure the unit can maintain proper temperatures. Food temperatures should be taken routinely to ensure TCS items are being held appropriately. EH will return within one week to follow up and recheck walk-in-cooler.

Observed accumulated food and physical debris in the containers used to store clean utensils and serveware on the air drying rack. Observed accumulated liquid and food debris on the rolling cart in the main kitchen area used to air dry dishes. All multi-use dishes and containers must be air dried and stored in a way that prevents contamination. COS rolling cart and storage containers cleaned by staff.

Observed mold-like debris on the soda dispenser nozzles. Nozzles must be removed, cleaned, and sanitized as often as necessary to prevent accumulation of debris. Staff will remove and sanitize nozzles at the close of business today.

Observed accumulated food debris and grime on the floor of the walk in cooler and walk in freezer. Observed dust and debris on the bottom of the dry storage cabinets in the front food service area as well as on the inside of the dry storage cabinet doors. Observed debris on the bottom shelf of the prep top in the main kitchen area. All non-food contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation.