Subway

Inspector notes: Observed failure to keep multiples food items (cheese, tuna, tomatoes) on prep-top cooler at 41 degrees or below. (f) 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. P PIC disposed of food items and instructed to get prep-top cooler serviced.

Inspector notes: Observed failure to have PIC in facility at all times. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Employee was appointed by EHS as PIC.

Inspector notes: Observed failure to properly store soda syrups at least 6 inches off the ground to prevent contamination. (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC moved food items off the ground to safe location at least 6 inches off the ground.

Inspector notes: Observed that two TCS foods in the front food service cooler were above 41 degrees.511-6-1.04(6)(f)All time/temperature foods shall be maintained at 41 degrees or below.C/A The items were put on ice.

Inspector notes: Observed that there were no paper towel receptacle.511-6-1.06(2)(h) In toilet facilities that have exit doors with handles sanitary towels for hand drying must be provided.

Inspector notes: Observed foods in walk in cooler are improperly stacked. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commerciall...

Inspector notes: Observed time/temperature control for safety (deli ham and turkey) foods open with no date marks.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking; (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked fo...

Inspector notes: Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees. 3rd violation.

Inspector notes: Observed food permit and current inspection report not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Inspector notes: Observed front food service wall base, floor tile and cabinet frame need fixing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC has 10 days to fix holes, cracks, tiles and clean floor and maintain clean.

Inspector notes: Observed no light/a single dimed light in a walk-in cooler and freezer. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux). PIC fixed lights.

Inspector notes: Observed Clean up kit is empty and has only absorption and the failure of employees(PIC) to demonstrate procedures to minimize the spread of contamination in case of a vomiting's or fecal accident. All employee must be trained by PIC of the location, use and discarding of contaminated equipment used in clean up. Employee could not tell EHS procedures (poster)or location of clean up kit. Advised PIC to acquire information from the BOH environmental health website and train employees.

Inspector notes: Observed time/temperature control for safety (deli ham and turkey) foods open with no date marks.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked...

Inspector notes: Observed expired CFSM certificate posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC they have 30 days to renew the certificate.

Inspector notes: Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Inspector notes: Observed no light/a single dimed light in a walk-in cooler and freezer. Lighting Intensity: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; and at least 20 foot candles (215 lux):

Inspector notes: Observed employee with no hair restrain/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC provided hair restraints.

Inspector notes: Observed food permit and Certified food safety certificate not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Inspector notes: Observed boxes on floor in the kitchen area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC instructed to keep boxes 6 inches off the floor and in the original protective package or stored by using other means that afford protection from contamination until used. PIC moved boxes.

Inspector notes: Observed front food service wall base, floor tile and cabinet frame need fixing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.