Subway 819

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (95F - Hot Holding) at steam table, as per operator for one hour. Operator turned up heat.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee AirPods stored on box of gloves at prep table. Operator removed AirPods **Corrected On-Site**

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

Washing Fruits and Vegetables

Proper Eating, Tasting, Drinking, or Tobacco Use

Toilet Rooms Maintained

Plumbing Maintained; Sewage Disposal

Warewashing Facilities Maintained and Used

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: shredded cheese (44F - Cold Holding) prepared on 7/26 and stored the walk in cooler overnight. As per operator, the walk-in cooler door was left open for about 20-30 minutes opening time at 8:00 am. Ambient temperature in the walk in cooler 40F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: shredded cheese (44F - Cold Holding) prepared on 7/26 and stored the walk in cooler overnight. As per operator, the walk-in cooler door was left open for about 20-30 minutes opening time at 8:00 am. Ambient temperature in the walk in cooler 40F. Front counter: cooked beef (46-48F - Cold holding), ambient temperature 42F. As per operator, cooked beef was stored inside the walk in cooler overnight and placed on the line 1 hour before the inspection.