| 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-The vegetable chopper at the clean ready to use storage racks, was observed to have excessive amount of dried food residues and build up on the blades. The tomato slices in the clean ready to use preparation table was observed to have buildup and dried food residues on the blades of the slicer. The deli meat slicer was observed to excessive amount of dried food residues from previous days use on the black lower lips of the slicer. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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| 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 |
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Hard-boil eggs at front register open air cold holding unit had an internal temperature of 44.5 degrees F. Deli meat prepackaged Subway sandwich at front register open air cold holding unit had an internal temperature of 46.4 degrees F. |
Person in charge voluntary discarded these food reference in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No hot or cold water was available at the hand washing sink at the front area of the subway. The subway has a second-hand washing sink available for use with hot and cold water. This hand sink is conveniently located near the food preparation and is accessible food preparation areas. All other hand washing sink and three compartment sinks had hot and cold water available for use during the routine inspection. |
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Priority Foundation (PF) |
1 |