| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC about thermometer calibration they were not able to speak the process. I also observed that PIC was not able to speak to the proper rate needed for sanitizing. I asked the PIC what rates are accessible for proper sanitizing (150 to 400 ppm) and the PIC stated that 400 ppm was the only rate that was acceptable. Also, when asking PIC about the firm's Health Policy, they were not able to speak to it or where they could find the information provided by Subway. |
I walked both PICs through proper thermometer calibration and the firm's Health Policy. I also walked PICs through Subways sanitizer teaching placards located at the firm's 3 Compartment sink. |
Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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I noted during today's inspection that the firm's probe thermometer was not in operation. The firm is using a probe thermometer and thermal thermometer that is connected as the same thermometer. I asked PIC what they have been using to take internal food temperatures and the PIC stated that they have been using their Thermal Thermometer. |
I walked PIC through the difference between a thermal thermometer and a calibrated probe thermometer for checking food temperatures. |
Priority Foundation (PF) |
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| 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 |
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Observed utensils stored clean inside of dirty bins in the firm's kitchen. PIC stated that they do not use these utensils very much. I advised PIC to store periodically used utensils away from everyday equipment to ensure that dust does not collect on clean dishes and open containers. |
All utensils stored in dirty containers were voluntarily placed into the wash basin to be cleaned. |
Core (C) |
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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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Observed that the firm's deli slicer and veggie slicer were stored clean with buildup of food residue on the outside of the equipment. I advised PIC to ensure that all equipment is broken down so it can be efficiently cleaned. |
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Core (C) |
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