Subway # 53518

Inspector notes: Observed that the dishes and empty food bags were stored in the basin of the vegetable sink. COS. Items removed. Code: Produce sinks shall only be used to wash and prepare produce and ready-to-eat foods.

Inspector notes: Observed accumulation of debris under shelves in the dry-storage area and observed that the tiles/coving in front of the walk-in cooler have fallen off/were damaged. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be paintained in a state of good repair.

Inspector notes: Observed that one of the front windows/walls is damaged; facility attempted to cover/seal it with plywood, however, there are still holes/entry points where you can see directly outside. Code: Perimeter of walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Inspector notes: Observed that the facility was attempting to reheat meatballs by placing them into the steam well on the line; at 9:47 AM the meatballs measured 104 F, 100 F, 114 F (temperatures taken from different portions of the pan). At ~10:22 AM returned to the line to check reheating temperatures. Meatballs measured 107 F and 118 F, taken in two different spots. PIC stirred the meatballs and the temperature measured 123 F. Based on predictive cooling, for these meatballs from manufacturers packaging to go from 41 F to 135 F to be on track to be reheated within 2 hours, it would have needed to rise at least 27 F. The coldest part of the meatballs warmed 23 F and the coldest portion warmed 13 F. COS. Meatballs placed reheated; temperature after reheating measured 136 F. Code: When reheating commerc...

Inspector notes: Observed TCS foods in the preptop cooler holding at temperatures aboved 41 degrees F(beef, salami, pepperoni, lettuce). COS discard within 4 hours from when it was removed from mechanical refrigeration. Code: Cold time/temperature control for safety food shall be maintained at 41°F or below.

Inspector notes: Observed dishes in the sanitizer basin of the 3-compartment sink that had the sanitizer (QUAT) not at the required concentration; it was near 0 PPM. COS. Facility hand poured sanitizer into the 3-compartment sink and re-washed, rinsed, and sanitized. Code: When manual ware washing, the sanitizer shall be at the appropriate concentration.

Inspector notes: Facility reports that they have a CFSM but the certification is not posted. Code: The CFSM certification shall be posted in public view.

Inspector notes: Observed food establishment could not provide employee health agreement forms during the time of inspection. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.

Inspector notes: Observed foodborne illness risk factor and public health intervention violations including time and temperature control of TCS foods and reheating. Code: PIC shall ensure that active managerial control of the facility is maintained and that violations are prevented, identified, and addressed as necessary.

Inspector notes: Observed facility without written procedures for vomit and diarrheal clean up nor the items necessary. Code: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective when responding to vomit and diarreal events to help minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces and shall have all required items necessary for responding to such events.

Inspector notes: Observed that the facility has an older inspection report posted and that it is posted behind. Code: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Inspector notes: Observed that the facility was storing single-use catering containers on the floor in the back storage area. Code: Single-use items shall be stored at least 6 inches off of the floor.

Inspector notes: Observed that the walk-in cooler has a drip coming from the condensor/unit itself. Code: Equipment shall be maintained in a state of good repair.

Inspector notes: Observed accumulation of debris and water in the reach-in cooler in the front food service area. Code: Nonfood-contact surfaces of equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Inspector notes: Observed that the public restrooms are not accessible to consumers despite having dining facilities/seating; PIC states that the door is locked and they lost the key. Recommended action: Ensure that public restroom is useable by consumers, allow customers to use the bathroom desginated employees only, or remove seating. Code: In all dining facilities with seating, a restroom shall be available for consumers.

Inspector notes: Observed that there was an accumulation of debris on the floors of the walk-in's and dry storage area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Inspector notes: Observed that one of the front windows/walls is damaged; facility attempted to cover/seal it with plywood, however, there are still holes/entry points where you can see directly outside. Code: Perimeter of walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Inspector notes: Observed that the back door is not self closing when released. Code: food service establishment shall be protected against the entry of insects and rodents by a solid, self-closing, tight-fitting doors.

Inspector notes: Observed sanitizer bucket and container with food stored in both hand sinks. COS. Items removed from sinks. CA: Handwashing sinks shall be accessible at all times for employee use.

Inspector notes: Observed that the trashcan in the restroom did not have a lid. CA: Restrooms used by females shall have a covered receptacle.

Inspector notes: Observed that the back door's self-closure was not properly attached; observed that the weather striping on the front doors was worn down causing there to be gaps. CA: Exterior openings shall be self-closing and tight fitting.

Inspector notes: Observed the facility did not have the most recent inspection report posted; observed that the facility had an inspection report posted behind the counter. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, and readable from a distance of 1 foot away.

Inspector notes: Observed that the sanitizer at the 3-compartment sink was not at the required concentration. COS. Facility hand poured sanitizer into the 3-compartment sink and re-washed, rinsed, and sanitized. CA: When manual ware washing, the sanitizer shall be at the appropriate concentration.

Inspector notes: Observed the facility had the most recent inspection report posted behind the counter. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, and readable from a distance of 1 foot away.

Inspector notes: Observed that the weather stripping on the front door was worn down causing there to be gaps. CA: Exterior openings shall be self-closing and tight-fitting.