Subway

Approved thawing methods used — Inspector Note: Observed frozen chicken thawing in the meat-prep sink and in standing water, and frozen meatballs thawing on a cart at room temperature. COS/CA: PIC relocated all affected meats to a cooler to thaw under refrigeration and will ensure that frozen foods are thawed using approved methods. c) 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; PF or 2. Completely submerged under running water:

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple bags of ice stored directly on the floor of the walk-in freezer. CA: EHS advised the PIC to move them off the floor. q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the walk-in cooler unable to maintain proper cold holding, with an ambient air temperature of 53F. CA: PIC will have the walk-in cooler serviced to ensure it is capable of maintaining foods at 41F or below. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed that the PIC and staff were unable to answer questions asked during the inspection. There must be a person in charge on the premises of the food service establishment at all times.

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes, chopped cucumbers, shredded lettuce, cheese, and deli meats (including, but not limited to, turkey, meatballs, chicken strips, and ham) cold holding at temperatures above 41F in the walk-in cooler (see temperature log). COS/CA: PIC will have the walk-in cooler serviced and relocated all affected foods to another cooler capable of maintaining 41°F or below until repairs are completed. Ready-to-eat (RTE) foods prepared prior to today were voluntarily discarded, and all remaining affected foods were relocated to proper cold holding. (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 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