Subway

Inspector notes: Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is actively working towards acquiring their CFPM. Discussed with person in charge to post the CFPM somewhere visible for inspector to verify. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed meat balls on the line that were hot holding according to the person in charge. The internal temperature of the meatballs as measured using a probe thermometer ranged from 109°F - 115°F. According to the person in charge, the meatballs had just been heated up and placed into the hot well within the last 30 minutes. Person in charge rapidly reheated the meatballs in the microwave and after reheating, the internal temperature of the meatballs ranged from 167°F - 185°F. Discussed with person in charge to measure the internal temperature of the meatballs. Meatballs coming out of a commercially sealed package need to be reheated to an internal temperature of 135° F and then can be hot held at 135° F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed no certified food protection manager certificate for people working on the premises. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation