A clean, professionally-run Subway restaurant. Manager is very knowledgeable, responsive, and pleasant. Facilities are clean, brightly lit, organized, and dry. Staff are well trained, with good food-handling practices and awareness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken in paper boats cold holding at improper temperatures (43F). Boats are stacked 3 tiers deep and top tier is now covered with paper.
Correction: All other foods in the cold holding unit were within temperature control, as were the lower tiers of the same food. Maintain paper over the top tier of all foods that are stored in paper boats to help maintain temperature.
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10/09/2015 | Routine | |
Facility is clean and well-lit, and while work and storage space are cramped, facility is neat and organized. Manager was willing and responsive during inspection, and deficiencies were addressed immediately. There is a need for better planning, to ensure thawed products are available when needed, rather than being "speed-thawed" at room temperature. Reminder to operator that personal clothing cannot be stored with the sub papers, trays, etc, but must be in an area where contamination from coats/purses will not come in contact with food, equipment, or food-contact supplies.Refresher training for all staff is advised, with particular focus on employee health policy and risk factors for foodborne illness.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pizzas & bagged soups. Foods were piled on a table at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Soups were placed in a sink with cold running water to complete thawing, pizzas were relocated to refrigeration for thawing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pastrami, chicken teriyaki, sausage patties, and roast beef on the sandwich line are cold holding at improper temperatures, and have been out on line for approximately 4 hours.
Correction: The top layers in the cold holding trays were disposed at inspection, leaving only product that was holding at 41F or less. Proximity to hot holding unit is affecting the bins in the cold line, but problem appears to be primarily caused by failure to ensure proper setting on the rheostat. Unit was turned down, and by the end of the inspection, food temps had dropped 3 degrees.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. "Hot Shot" fly control spray was present in the restaurant.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pesticide applicator, trained in the use of pesticides in a food establishment, may use insecticides in a food-service establishment.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on a small table between two food prep areas. Allergy medicines, pain killers, lip balm are in close proximity to food being prepped. Relocate to employee storage area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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12/15/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A staff member has an uncovered cup of cola in the food preparation area.
Correction: Employees may drink from a closed beverage container (cup with lid and straw) if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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04/07/2014 | Routine | |
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