Subway

Personal cleanliness — Inspector Note: Observed employee wearing improper or no hair restraints while preparing customers' food or while preparing food items. Manager was advised to purchase hairnets. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Insects, rodents, and animals not present — Inspector Note: Observed dead roach in the men's restroom.

Insects, rodents, and animals not present — Inspector Note: Observed two live roaches in the back storage room. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper cold holding temperatures — Inspector Note: Observed TCS food items on the prep top cooler in the front food service area exceeding 41F. Front food service reach in cooler ambient temperature was also observed exceeding 41F. Team members advised that the food was originally stored in the reach in cooler, which had a current ambient of 53F. Team members and manager discarded the followinf items in the prep top cooler: tomatoes, lettuce, provolone cheese, white american cheese, pepperjack cheese, mixed shredded cheese, bacon, tuna salad, deli turkey and ham, roast beef, pepperoni, salami, shredded chicken, diced chicken, and fried egg. The walk in cooler was observed to be 40F with all TCS food items stored at 41F or below. Manager was advised to use Time as a Public Health Control (TPHC) by replacing the discarded items for food items from the walk-in cooler and discarding items after 4 hours. Manager placed ice under the items in the prep top unit. Manager contacted the repair man during the inspection to schedule services for the reach in cooler and prep top unit. 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 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