| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Subway-The slicer observed to have build up after cleaning and sanitizing on the push bar holder and the blade at time of inspection.
Pilot- The iced coffee machine observed to have build up in the supply nozzle at time of inspection, not properly cleaned and sanitized. |
Cleaning and sanitizing of the slicer and iced coffee machine was begun during the inspection. |
Priority Foundation (PF) |
0 |
| 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 |
out |
The sanitizer container in Subway when tested with chemical strips showed no sanitizer concentration PPM at time of inspection. |
Container emptied and refilled with sanitizer during the inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Meatballs at Subway in the walk in cooler observed to be 48F at time of inspection, not cooled to required temperatures within the total 6 hour period. Product time stamped 4:40am, product probe temped at 10:48, which is beyond the 6 hour window. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. Proper cooling methods discussed. |
Product discarded during the inspection. |
Priority (P) |
0 |