Subway #13721

Employee on the CFSM Certificate displayed is no longer employed at the establishment, confirmed by the two staff members working at the time of inspection. 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. MUST EMPLOYEE OR HAVE EMPLOYEE OBTAIN CERTIFICATION ASAP, Call EHS when corrected.

No paper towels or dispensers available in the bathroom at the time of inspection. If no other means of opening and closing the door are available (elbow or foot hook) and clients must grab the door handle then paper towels and a paper towel dispenser are required.

Inspection report hung low behind the sandwich bar out of readable of view. Inspection report must be displayed within 15ft of the main entrance at a height of 4-7ft and readable from a distance of 1ft away. COS: Moved to fit the specification listed above.

At time of inspection, entirety of the walk in cooler, and the front sandwich were out of temperature range for cold holding. Time/temperature control for safety food shall be maintained at a temperature of 41F or below. CA: Store voluntarily closed until the could reach proper cooling temperature. Anything that was not prepared within the last 4 hours or has been out of temperature for more than 4 hours was voluntarily tossed and anything that was preppared with food that was delivered and shown to be in temperature was moved to the walk in freezer to preserve it. Store may not use walk in cooler nor the sandwich line until the can show that they are holding at the correct temperature. Call EHS when corrected. Must Correct within 72 hours.

Employee on the CFSM Certificate displayed is no longer employed at the establishment, confirmed by the two staff members working at the time of inspection. 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. MUST EMPLOYEE OR HAVE EMPLOYEE OBTAIN CERTIFICATION ASAP, Call EHS when corrected.

No paper towels available in the facility at the time of inspection. Also no paper towel dispensers nor paper towels in the bathrooms for the facility. Unless doors may be opened with a method other than the handle (i.e. foot or elbow hook) it MUST have a paper towel dispenser and paper towels.

Observed container of meatballs preppared and dated with a prep date of 4-15 and a discard date of 4-18. Date of inspection was 4-22 meaning they failed to pull and discard the food according to their date marking system. Food that is prepped and stored for more than 24 hours must be date marked either with a prep date and then discarded days from prep or marked with a discard date corresponding to a date 7 days from prep. COS: Food discarded at time of inspection.

Air conditioning and ventilation for the building is not working causing the area aroudn the convection ovens to become increasingly hot to a point where its difficult to be in the area near them and it is potentially inmpacting the sandwich line. Mechanical ventilation shall be adequate to prevent the build up of excess heat

At time of inspection, the temperature of various food items within the walk-in cooler were above 41 degrees F with the average temperature ranging from 45-47F. Temprature log for the facility showed the temperature in the Walk-in at 33-34F this morning at 8:30am. CA: Food that is Time/Temperature control for safety that is being cold held must be maintained at a temperature of 41 degrees or below to maintain safety. Food has been out for approximately, 3 hours and has an hour to come back within to temperature. Everything that was TCS was moved to the freezer for the current time, to bring them down into temperature. Maintenance called to come look at the walk-in, but the procedures for their prep of the sliced meats and vegetables have played some role into the temperature increase as they state the door is left open for extended periods. Correct by: Rework prep procedures to leave the cooler door open for as little time as possible, such as taking out smaller groups of items with the door closed. Correct within 72 hours.

Observed multiple food items out in the front 2 left-most coolers in the front service area. The mozzarella cheese and the lettuce both real above 45F. TCS food being cold held must be maintained at a temperature of 41F or below. COS: Items were out for an hour, food that was listed out of temperature to walk in cooler to cool down , restocked with fresh supply at 41F.

Observed meatballs in front service steam well at temperature of 121F being hot held must be maintained at a temperature of 135F or above. COS: Meatballs discarded into trash can.

Observed rows of pans stacked in the drying area while still wet and not in a manner to allow self-draining. Equipment and utensils must be air-dried to standards set forth on page 125 of the Food Service Rules and Regulations. COS: Pans re-stacked properly.

Observed 2 employees working with food in the front, one with 2 hair ties/ bracelets and one with a watch on their wrists. Nothing but a plain metal wedding band may be worn during food preparation.

Observed a dirty mop sitting in the mop sink and not hung in a manner to air dry. Mops that have been used and are no longer in use must be stored in a manner to air dry without soilings equipment, floors, and walls.

Walk in cooler thermometer 58°F. Chicken diced 54°F, pepperoni 51°F, salami 50°F, turkey 48°F, ham 48°F, chicken salad 48°F, bulk lettuce 48°F. Walk in cooler not maintaineing proper cold hold temperatures at 41°F or below. Corrective action: staff discarded food propducts. Called repair man. Pulled and temped products at 745 before placing meat on cold hold unit on fron line. All products when temped up arrival at 920 were between 46-50.

Plating on wall of drink machine and bottom plate of coffee holder and drink macine and several handles to counter top speed toasters, and cabinets below them all handles and seals need to be cleaned.

Observed ceiling leaking above food prep line. Maranera meatball area. Fix leaking roof properly. Bulk ice machine broken - needs to be fixed or replaced - or removed. COke machine missing key element buying ice daily.

No cleaning or very little cleaning completed to floor etc from staff the night before. Floors were dirty and stained voluntarily closing till ceiling is fixed against leaks and walk-in cooler is properly maintaining cold hold.