Subway

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels present at the handwashing sink in the front counter service area and did not observe any paper towels at the handwashing sink in the back prep area. Person in charge replenished the empty paper towel dispensers. Discussed with person in charge that all handwashing sinks should be adequately stocked at all times and to replenish empty paper towel rolls as they empty. Discussed with person in charge to do a routine visual inspection of the sinks prior to opening and replenishing handwashing supplies as necessary throughout the day. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce and sliced tomatoes at the prep line with an internal temperature as measured using a probe thermometer ranging from 48°F - 51°F. Other foods on the prep line such as sliced ham and turkey had internal temperatures as measured using a probe thermometer of 41°F or below. In discussion with the person in charge, some of the foods are stored in a small undercounter refrigerated unit and the foods that had a high temperature were stored in that small refrigerator. The bagged lettuce and sliced tomatoes had been opened and prepped approximately 1 hour prior to the start of the inspection and were returned to the walk-in cooler to cool back down to 41°F. A min-max thermometer was placed into that refrigerator and allowed to stabilize for 10 minutes. The ambient air temperature in the small refrigerator was holding at 43°F. Discussed with person in charge to have a technician take a look at the refrigerator in the event in may need service and to keep TCS foods in the walk-in cooler or use time-as-control until it is serviced. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed meat balls and soup that were hot holding in the hot well according to the person in charge. The internal temperature of the meatballs as measured using a probe thermometer was between 124°F - 128°F. The internal temperature of the hot soup as measured using a prob thermometer was also between 124°F - 128°F. Based on the time sticker for the hot foods, the foods had been in the hot well for approximately 1 hour. Person in charge removed the meat balls and soup from the hot well and rapidly reheated the meat balls and soup to 165°F. It was observed that the temperature setting for the hot well was set too low and that was adjusted to a higher temperature. Discussed with person in charge to verify holding temperatures with a thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.