| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed food debris and residue in the Subway back food service prep hand sink. Handwash sink shall only be used for washing hands; accessible at all times |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Vegetable slicer on clean storage rack in Subway food service not properly cleaned and sanitized after last day's use, dried food residue buildup observed on blades and guard at time of inspection. Observed food storage lids on clean storage rack in Subway food service not properly cleaned and sanitized after last day's use, dried food residue buildup observed on the lids. |
Management moved vegetable slicer to 3 Bay Sink, rewashed and sanitized during inspection. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Cold cut combo meats bologna/salami were observed to be between 51*F and 53*F: out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed chemicals stored with single service items and packaged croutons in the cabinets under the primary hand sink in the Subway food service area. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed cases of packaged food items stored on the floor of the walk-in freezer. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed numerous stacks of food containers stored on rack in Subway food service area not inverted. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service gloves, cups, and food containers stored on the floor in the back Subway food prep area and in the hallway by the shower rooms. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
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0 |
| 47,48,49 0080-04-09-.05(2)(c)4 Plumbing system installed to prevent backflow of contaminant into the water supply system (hose bibb or vacuum breaker) |
out |
Open ended hoses observed connected to water supply at 4 outside spigots at diesel pump area with no back flow protection provided. Vacuum breakers required where open ended hoses are connected to water supply. |
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Priority (P) |
1 |