Subway

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection displayed dating back to 2024. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: Inspection disposed of

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the prep top unit at the serving line with a ambient temperature of 44*F. Observed the two door RIC with an ambient temperature of 51*F C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: Facility has 72 hours to correct the violation

Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored at the prep top unit holding above 41*F See table below. Observed TCS food stored in the 2 Door RIC with temperature higher than 41*F C/A Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: ALL FOOD WAS DISCARDED

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several deli food items that were prepped early in the day that were placed in the RIC with a lid on which slows down the cooling time. By the time EHS arrived the food was almost at the 4 hour mark and EHS had to intervene by uncovering the food and placing it in the RIF. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food was placed into the RIF to cool within the 4 hour time frame

Proper cold holding temperatures — Inspector Note: Observed several deli foods that were stored in the RIC in the main kitchen holding above 41*F. (see below with asteric) C/A Time/Temperature Control for Safety Food, 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was discarded by the manager