Subway #62586

Food properly labeled; original container — Inspector Note: Observed plastic bucket holding sugar without proper label stored underneath on shelf underneath food preparation table in kitchen. CA: PIC labeled bucket during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple hotel pans stacked tightly unable to properly dry on shelf above three compartment sink in kitchen. Operator separated pans to adequately dry during inspection. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Toxic substances properly identified, stored, used — Inspector Note: Observed containers holding bleach and bottles of pine-sol stored next to Gatorade and juice beverage bottles underneath shelf, next to mop sink area in kitchen. Operator removed all chemicals and properly stored away from beverages during inspection. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Thermometers provided and accurate — Inspector Note: Observed no air thermometer inside the reach in cold holding unit on front line. CA: Manager shall provide an air thermometer inside all cold holding units. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA: CFSM must allow for the equipment/dishes to air dry before staking the dishes away. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach in cooler not working properly. COS: Manager discarded meats found out of temperature and removed all other items (peppers, and pickles) from cooler. CA: shall repair reach in cooler before placing food inside. 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. 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.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe under the 3 compartment sink (under wash compartment). CA: shall repair within 10 days.

Plumbing installed; proper backflow devices — Inspector Note: Observed Vacuum breaker in dis-repair. Shall repair within 10 days. 511-6-1.06(2)(e) - Backflow Prevention Device, Design Standard (P) (e) Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food (chicken and roast beef) cold held at greater than 41 degrees Fahrenheit inside the reach in cooler behind front counter. COS. Foods discarded by manager. Do not use Reach in cooler unit it is repaired. CA: Repair within 10 days. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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