| 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 |
out |
Observed both soups at Subway steam table were held below 135 degrees when temperature was taken with inspector's probe thermometer. Inspector observed that the steam table was not turned on. |
Employee voluntarily discarded soups from steam table and turned steam table on. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed containers of sliced tomatoes, sliced cucumber, and shredded lettuce without any date marking present at Subway sandwich line. Observed firm was date marking over a dozen cases of thawed roller grill items (all stated keep frozen) for 14 days rather than 7 days after thawing. |
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Priority (P) |
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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) |
out |
Observed all three thermometers used in Subway walk in cooler were broken and inoperable. |
PIC added a new thermometer to the walk in cooler that was operable and in good condition. |
Priority Foundation (PF) |
0 |