Subway--Eton

No sanitizer bucket solution was observed in the facility at the time of inspection. Facility opened at 10am and the PIC stated no sanitizer solution had been prepared. Advised PIC that food-contact surfaces must be cleaned and sanitized at least every four hours. PIC was instructed to prepare and maintain a sanitizer bucket for use during operations.

Soda nozzles had small amount of slime accumulation. According to PIC, they are cleaned and sanitized every other day. Advised that soda nozzles need to be sanitized every 24 hours.

Observed handwashing sinks to have some accumulation of grime. Advised PIC that handwashing sinks should only be used for handwashing. Handwashing sinks should be clean and sanitized before use everyday.

Observed Time/Temperature Control for Safety (TCS) foods in prep top/reach in unit being cold held above 41°F. Temperatures ranged between 45-55°F and highest ambient temperature of unit was 51°F. The following food items measured above 41F for an unknown period of time: two medium pans of sliced tomatoes (50-55F degrees) and a medium sized pan of cut lettuce (51F degrees). All items discarded. TCS foods must be held at 41°F or below. Person in charge COS by moving non hazardous food to the cooler located in the front prep area and setting up ice baths. Do not store TCS foods in unit until minimum cold holding temperature of 41°F can be maintained. A follow up on cooler is required.

The following non-food contact surfaces were soiled: Sandwich line spice containers, door handles to microwave, door handles to the small 2-door reach-in cooler, and handle of the meat slicer. Food debris was accumulating behind the meat slicer in the main service area.