SUBWAY 37161

Approved thawing methods used — Inspector Note: Observed two packages of rotisserie chicken thawing on the countertop in the main kitchen. COS items were placed into walk in cooler. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less. 2. Completely submerged under running water: -At a water temperature of 70°F (21°C) or below. -With sufficient water velocity to agitate and float off loose particles in an overflow. -For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C).

Personal cleanliness — Inspector Note: Observed food handling employee wearing a bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service bags stored underneath the waste pipe of the front hand washing sink. Single-service and single-use articles shall be stored: -In a clean, dry location. -Where they are not exposed to splash, dust, or other contamination. -At least 6 inches (15 centimeters) above the floor.