| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Subway employees have not been trained properly on food safety needed due to priority violations noted in this department. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Subway- observed employees coming into subway area going to work not washing hands before going to work. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Subway- clean knife holder knives still have organic matter on blades. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Subway- utensils at room temperature on shelves below prep area organic matter and have not started serving customers today. Not cleaned from day before- following 4-hour cleaning frequency due to ambient temperature storage/usage. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Subway- observed subway employee washing utensils for subway not sanitizing only wash rinse. Trained with her on wash rinse sanitize even if running behind sanitizing is not a step you leave off. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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meat dept- 3 compartments sink and hose dispenser not dispensing sanitizer through hose or into 3 bay sinks. |
Sani t 10 plus has instructions how to use product manually 1 oz chemical to 4 gallons of water. Will use manually and test with sanitize strips on site until they can get the system on wall fixed. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)2 Reheating for Hot Holding- microwave (165F) |
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Subway- heating meatballs for steamtable not heating to 165 or higher- probed with state certified thermometer on reaching 98 degrees. |
Reheated to above 165 degrees while inspector still on site. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(f) Fingernails maintained; employees with nail polish or artificial nails shall wear gloves while working with exposed food |
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Subway- employees with nail polish on nails not wearing gloves at all times when working in subway area. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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meat dept- walk in cooler plastic curtains excessive black/brown organic buildup, black/organic buildup on wall at walk in cooler area, rolling carts for trays excessive organic buildup.
Retail- dairy shelves black organic buildup on shelves. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Outside dumpster doors left open with flies swarming around areas. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Meat room- several ceiling tiles black buildup no longer easy cleanable. |
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Core (C) |
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