Subway--Eton

Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods in prep top/reach in unit being cold held above 41°F. Temperatures ranged between 45-55°F and highest ambient temperature of unit was 51°F. The following food items measured above 41F for an unknown period of time: two medium pans of sliced tomatoes (50-55F degrees) and a medium sized pan of cut lettuce (51F degrees). All items discarded. TCS foods must be held at 41°F or below. Person in charge COS by moving non hazardous food to the cooler located in the front prep area and setting up ice baths. Do not store TCS foods in unit until minimum cold holding temperature of 41°F can be maintained. A follow up on cooler is required.

Inspector notes: The following non-food contact surfaces were soiled: Sandwich line spice containers, door handles to microwave, door handles to the small 2-door reach-in cooler, and handle of the meat slicer. Food debris was accumulating behind the meat slicer in the main service area.