Subway 12216

Inspector notes: A handwashing sink or group of adjacent handwashing sinks was not provided with individual, disposable towels; a continuous towel system; a heated-air drying device; or a hand drying device that utilizes an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC provided handwashing station with napkins.

Inspector notes: Observed multiple TSC items: Roast Beef (47F), Salami (46F), Pickles (47F), Sweet Onion Teriyaki (46F), Jalapenos (45F) stored in walk-in cooler above the proper cold holding temperature of 41F or below. COS: PIC placed freshly prep food on ice bath and discarded the rest of food in walk-in cooler

Inspector notes: Observed toxic container (sanitizer bucket) being reused to store in use item such a paring knife. RCA: 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, line...

Inspector notes: Observed Multiple sauces such as buffalo, ranch, and bleu cheese dressing being stored in reach cooler where condenser is blowing water and creating puddles. Food not stored in a clean/dry location that is not exposed to splash/dust. RCA: 511-6-1.04(4)(i) - Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

Inspector notes: Observed paring knife stored in still water inside of sanitizer bucket. RCA:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cl...

Inspector notes: Observed handwashing faucet very loose, leaking water, and unsealed at the handwashing station near front service station. RCA:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: Observed oven being used with broken thermometer (glass display). RCA:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: Observed walk in cooler not holding proper cold holding temperature (41F or below). Observed walk-in cooler with ambient of 45.6F and 48.2F.