Subway #45711

Proper date marking and disposition — Inspector Note: Observed packages of cooked eggs stored in walk-in cooler without proper date marking. Corrective action - PIC advised to label packages appropriately. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have test strips on hand to test sanitizer CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under deli slicer on front table CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Certified Food Protection Manager — Inspector Note: Observed no ServSafe or comparable food safety manager certificate posted in the establishment. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.

Certified Food Protection Manager — Inspector Note: Observed no ServSafe or comparable food safety manager certificate posted in the establishment. Corrective action - Manager advised that he would have the certification posted as soon as possible. 511-6-1.03(3)(c) - Certification Documentation 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Proper date marking and disposition — Inspector Note: Observed packages of cooked eggs, sliced cheese, and cooked chicken stored in walk-in cooler without proper date marking. Corrected on site - food employee labeled the packages appropriately. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.