Subway

Inspector's notes

Observed tomato with organic matter growing on the surface in walk in. Person in charge discarded item. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items at 50 F - 57 F in walk in. Per PIC, items had been delivered more then 4 hours prior, and placed in walk in with ambient temperature of 53 F according to inspectors min/max : Pre Packaged meats (Turkey, Roast Beef, Ham), Pre Packaged Cheeses (Provolone, Pepper jack, and American), and Shredded Lettuce. Grilled chicken with a prep date of 8/24 and Sliced Cheeses (Provolone, American, and Pepper Jack) with prep dates of 8/28, 8/30, and 8/31 were observed at 54 F - 56 F. Per PIC, temperature logs had not been updated since Friday (8/28). All these TCS foods improperly cold held were discarded by PIC at time of inspection. Observed sliced roast beef, sliced turkey, and steak at 50 F -52 F prepped 3 hours prior in walk in. All these TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed tomato with organic matter growing on the surface in walk in. Person in charge discarded item. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items at 50 F - 57 F in walk in. Per PIC, items had been delivered more then 4 hours prior, and placed in walk in with ambient temperature of 53 F according to inspectors min/max : Pre Packaged meats (Turkey, Roast Beef, Ham), Pre Packaged Cheeses (Provolone, Pepper jack, and American), and Shredded Lettuce. Grilled chicken with a prep date of 8/24 and Sliced Cheeses (Provolone, American, and Pepper Jack) with prep dates of 8/28, 8/30, and 8/31 were observed at 54 F - 56 F. Per PIC, temperature logs had not been updated since Friday (8/28). All these TCS foods improperly cold held were discarded by PIC at time of inspection. Observed sliced roast beef, sliced turkey, and steak at 50 F -52 F prepped 3 hours prior in walk in. All these TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection

Inspector's notes

Ambient temperature of walk in observed at 53.2 F at time of inspection according to inspectors min/max. All TCS foods relocated to alternative functioning unit (freezer) and/or discarded. PIC submitted work order to get walk in cooler repaired at time of inspection. Advised PIC to not use walk in cooler for TCS foods until it can hold an ambient temperature of 41F or below. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PLEASE REPAIR WALK IN PRIOR TO RE INPSECTION WITHIN 24 HOURS. Corrective Action: Correct prior to 24 hour re-inspection.

Inspector's notes

Observed no written procedures or kit for clean-up of vomiting or diarrhea incidents. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with guidance documents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedures or kit for clean-up of vomiting or diarrhea incidents. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink near the 3-compartment sink with no hand cleanser or soap. Hand cleanser or soap is required at all times to help reduce the microorganism load in hands. All hand sinks must be stocked with soap and paper towels (or air driers) at all times. Re-inspection within 10 days to ensure soap availability. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No Certified Food Protection Manager was on site during time of inspection. Informed PIC that there should be at least one Certified Food Protection Manager on site during all hours of operation. 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 pink/orange organic matter in the ice dispenser. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the buildup of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.