Subway 4419

The inspector came back, found the problems fixed and allowed the business to reopen.

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Clean equipment storage and air drying
  • Basic: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris in walk in freezer

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Front counter display cooler- sliced tomatoes (54°F - Cold Holding) Not sliced or prepped today beyond being moved from walk in to display cooler. Operator moved to walk in cooler to cool. Reach in cooler behind front counter- cheese pizzas (60°F - Cold Holding) Not prepped today beyond being moved from walk in to reach in cooler. No other TCS items in this cooler or ambient thermometer. Operator returned to walk in cooler to cool.
  • High priority: Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts. Behind front counter in hot holding unit- meatballs in sauce (102°F - Reheating) Operator says she began reheating meatballs in sauce about 2 hours ago, she started it in the microwave to defrost and then moved to hot holding unit. Operator then returned meatballs to microwave to get to 135°F as quickly as possible. Discussed that reheated foods must get to 135°F within 2 hours. Establishment only reheats meatballs in sauce, which are both commercially packaged products that are only reheated once, and discarded at end of day. No retemp taken before discarded due to closure.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler behind front counter
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep line stained and grooved
• Clean equipment storage and air drying
  • Basic: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -no splash guard to protect food prep table from splash from hand wash sink in kitchen
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. -in women's restroom Operator refilled soap
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings under dry storage shelf by kitchen entrance 8 rodent droppings under prep table in kitchen 4 rodent droppings under 3 compartment sink 6 rodent droppings under dry storage near kitchen exit 21 rodent droppings under bag in box sodas 3 rodent droppings under cash register area 2 rodent droppings on prep line floor behind front counter Operator cleaned and sanitized all areas.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. -Back kitchen door has gaps that allow in light from outside
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris in walk in freezer
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on food prep table in kitchen