Subway

Inspector notes: Observed Sliced Tomato (49F), Shredded Lettuce (52F), Teriyaki Chicken (46F),Shredded Cheese (48F) and Deli Ham (42F) not holding at 41F or below. Prep top cooler ambient reading 53F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- All items were moved to reach in cooler to chill to 41F or below and new pans were brought out.

Inspector notes: Observed employees wearing apple watch and bracelet while preparing TCS ready to eat sandwiches. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: TCS ready to eats foods were discarded, jewelry was removed and hands were was before returning to work.

Inspector notes: Observed Sliced Tomato (45F), Shredded Lettuce (47F), Teriyaki Chicken (51F),Sliced Cheese (48F) and Deli Roast Beef (42F) not holding at 41F or below. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- All items were moved to reach in cooler to chill to 41F or below and new pans were brought out.

Inspector notes: Observed soda machine nozzles unclean with black substance build up in direct contact with soda. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles. COS-Machine nozzles were removed and holders were cleaned sanitized and replaced. Advised to increase cleaning frequency.

Inspector notes: Observed slicer stored as clean unclean with food debris build up between blades. Equipment food-contact surfaces and utensils shall be clean to sight and touch COS- Slicer was moved to dish pit to be cleaned.