Subway

In-use utensils: properly stored — Inspector Note: Observed handles stored in food (shredded cheese) and multiple single-service cups being used as scoops and stored in multiple food items. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed front-food service reach-in-cooler ambient 45F. Advised PIC equipment shall be maintained in a state of repair.

Plumbing installed; proper backflow devices — Inspector Note: Observed leak at handsink faucet in need of repair in back kitchen area. Advised PIC a plumbing system shall be repaired according to law and maintained in good repair.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (shredded cheese, shredded chicken, sliced ham, cooked steak, and salami) in reach-in-cooler at front-food service being cold-held above 41F less than 4-Hours. Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Had PIC relocate items to WIC for proper cold-holding.