Subway Wellington

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to prepare chlorine solution of 100ppm. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked chicken (61F - Cold Holding); cooked steak (65F - Cold Holding) As per operator, stored 1 hour on prep counter. Not prepped or portioned today. Operator placed in walk in cooler to quick chill. At make table: cut lettuce (47F - Cold Holding); tuna salad (48F - Cold Holding); cooked chicken (48F - Cold Holding); cut lettuce (49F - Cold Holding); sliced cheese (48F - Cold Holding); shredded cheese (47F - Cold Holding) As per operator, products were removed from walk in cooler and stored 2 hours in unit. Not prepped or portioned today. As per operator, unit takes approximately 30 mins to get cold and items were placed in unit before it got to that point. Operator moved items to quick chill. **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: sliced tomatoes (48F at 11:00am; 49F at 11:35am- Cooling) As per operator, cooling since 9am; At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill. sliced ham (49F at 11:05am; 52F at 11:40am - Cooling) since 10:30am; sliced turkey (50F at 11:05am; 52F at 11:40am- Cooling) As per operator, items cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill. At walk in cooler: sliced ham (50F at 11:10am; 50F at 11:40am- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored covered in large quantity. Advised operator to quick chill. **Warning**