Subway

6-1A: .04(6)(f)Observed multiple temperature control for safety (TCS) food items cold holding at a temperature greater than 41 degrees F on the prep top table. There was no clear knowledge of what time the times were placed on the table or how long they may have been out of temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All out of temperature items were discarded.

15A: .05(6)(a)Observed the two prep tables maintaining a temperature greater than 41 degrees F. The prep table holds tcs food items such as sliced tomatoes, shredded lettuce, deli meats, and tuna. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: **The unit must be properly adjusted to maintain an ambient temperature of 41 degrees or less by the indicated time frame.

1-2A: .03(2)During the inspection there was not a person in charge present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge arrived to the facility and education was provided to ensure there is someone in charge at the facility at all times. The person in charge must be knowledgeable of food safety protocols and be able to answer food safety questions.

2-2A: .03(1)(c)2,3,17The food employees were not aware of the food health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the food employees on the 5 symptoms and diseases to exclude or restrict an employee from food service and to report any of them to the person in charge.

2-2A: .03(4)(a)(b)(c)(e)(f)The food employees were not able to identify the symptom and diseases to report to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Education was provided to the food employees on the symptom and diseases to report to the health department and their responsibility to exclude and/or restrict employees when needed.