| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
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 |
Sanitizer concentration in Subway sanitizer spray bottle observed not to reach the required concentration of 50ppm for chlorine sanitizer with inspector test strip. Sanitizer concentration observed to reach 0ppm with inspector test strip. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 |
Meatball in Subway observed not being maintained at 135F with inspector probe thermometer.
**Meatballs- 126F. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Subway employees in active food prep observed with hair uncovered. Employees observed wearing a visor leaving the hair uncovered. |
|
Core (C) |
0 |