Subway 50802

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table table at sandwich station cooked meatballs (122F - Hot Holding) per open product prepared in microwave and hot held in steam table until served, product prepared approximately 45 minutes ago, discussed with operator who reheated product to 165F+. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection at mop sink no vacuum breaker installed, discussed with operator to install vacuum breaker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan cover in walk in cooler soiled with accumulation of dust debris, discussed with operator to clean and sanitize.

Basic - Floor area(s) covered with standing water. In walk in cooler standing water on floor from leaking condenser fan, discussed with operator to clean and sanitize.

Basic - Dead roaches on premises. In kitchen behind microwave glue trap with 2 dead roaches, discussed with operator who discarded glue trap. **Corrected On-Site**

Food Received at Proper Temperature

Employee Health Policies Present

Proper Hot and Cold Holding Temperatures

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gabriel Carswell employed approximately 1 month. Emailed form to manager. **Warning** - From follow-up inspection 2024-06-27: No form provided. **Time Extended**

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Quaternary ammonium solution is 50ppm. Employee unable to get a solution of 200pm through dispenser. Advised employee to prepare solution manually until dispenser is fixed. - From follow-up inspection 2024-02-27: Same. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Not prepped or portioned today. See stop sale. - From follow-up inspection 2024-02-27: At make table: cut lettuce (52F - Cold Holding); sliced tomatoes (56F - Cold Holding) As per employee, moved from walk in cooler to make table 2.5 hours prior Not prepped or portioned today. Employee decided to use TPHC for items since as per operator cooler isn't working properly. Provided TPHC written procedures to employee. **Admin Complaint**

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place