Aadhya Fairburn Inc- Subway

Inspector notes: Observed meatballs in hot holding unit temping at 125 degrees. CA: Advised PIC that the meatballs needed to be reheated and that temperature needed to be held above 135 degrees. COS

Inspector notes: g) Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf 2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink. Observed removal of hand washing sink. CA: A hand washing sink needs to be available near a three compartment sink. Advised PIC about the location of hand washing sink.

Inspector notes: Observed Food items in storage containers were not identified with the common name of the food item. Advised PIC that items should be properly labeled with common name of the item. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if con...