| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC spoke to in prep areas could not demonstrate knowledge needed for food safety due to amount of priority and priority foundation violations noted. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC not training employees properly on food safety needed for temperatures, when to sanitize, proper reheating etc. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Subway 3 compartment sink area- black plastic bowl turned upside down inside in hand sink. Hand sink only for hands. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand sign at hand sink at front warmer area. |
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Core (C) |
1 |
| 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- knife holder at Sani station at prep area has white organic matter in bottom area of holder Scoop used for ingredients old build up, tongs at cookie display organic matter, trays for ready to eat cookies excessive crumb buildup.
Tomato/veggie slice stored at clean equipment area still has red organic matter on blades. Prep stations at sandwich and table areas crumb buildup.
Retail area- Ice coffee dispensers, dry powder dispenser's dry residue buildup on dispensers and back splash areas.
Ice machine- Brown slime buildup on inside ice guard. |
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Priority Foundation (PF) |
4 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli meat slicer on counter at ambient temperature old organic matter build up at guard and other areas of slicer. |
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Priority (P) |
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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)1 Reheating for Hot Holding- general (165F) |
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Subway- reheating meatballs from cool down yesterday at steamtable. Probed meatballs with state certified thermometer with internal temp reaching 72. Must reach 165 or above and do not reheat in steamtable. steamtable only for hot holding not heating. Voluntarily discarded meatballs at time of noting. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Warmer at front counter- Sandwiches probed with state certified thermometer with temperatures reaching between 127-129. Must be 135 or higher. Voluntarily pulled and discarded. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Subway- Employee did not have thermometer accessible to monitor temperatures of food. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Front doors- air gap between front doors at floor and middle of door. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Subway cashier area, back subway storage area, retail coffee bar mouse droppings observed. No food observed eaten through. |
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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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Excessive dust buildup on retail shelves. |
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Core (C) |
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| 51,52 Facilities |
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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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Throughout facility puffed/damaged/missing ceiling tiles. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Not enough stoppers for 3 bay sinks. Only have 1 stopper. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Unused rooms excessive trash buildup on floors. |
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Core (C) |
0 |