Subway

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the Walk in cooler in disrepair and in operable in the main kitchen. CA: Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will email the invoice for the new walk in cooler equipment and repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a food service employee's disposable opened cup with liquid sitting on the prep table by the hand sink. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food service employee removed the disposable opened cup with liquid from the prep table and placed in the trash.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (sliced tomatoes, lettuce, tuna salad, shredded cheese) cold holding above 41F in the prep top cooler in the front food service area. CA: 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. COS: Food service employee discarded the TCS foods.