Subway

Inspector notes: Observed employee preparing sandwiches without hair restraint.511-6-1.03(5)(I)Employees preparing food shall use hair restraint

Inspector notes: Observed that one of the employees was not wearing a hair restraint while preparing sandwiches.511-6-1.03(5)(I)Employees preparing food shall wear effective hair restraints.

Inspector notes: prep sink usage - observed numerous used pans stocked on top of sink basin. Code: (j) Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. P

Inspector notes: Missing hair net or other effective restraint. Code; 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.

Inspector notes: Black accumulation exterior of drink machine ice hopper. Wiped clear ice dispenser with sanitizer cloth. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed accoustical tile in kitchen showing signs of water damage / leak. Correct source of water and then replace with vinyl covered acoustical tile so will be wipeable. Observed peeling wall paper and damaged coved base. Repair where needed so is easily cleanable. Code: a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Inspector notes: Dining area dirty with food droppings. Clean. Code: (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Inspector notes: Observed numerous gnats in mop sink area, 1 in kitchen, and 1 in dining room. Work on fly control. Code: 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.

Inspector notes: Religious bracelet hanging out from glove - Code: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Time/Temperature Control for Safety Food (Sliced Turkey) not cooling at a rate fast enough to achieve 41F in 4 hours. Cos: Discarded turkey. Code: d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Inspector notes: Observed turkey covered in cooler above 41F. Time/Temperature Control for Safety Food (sliced turkey) not cooling at a rate fast enough to achieve 41F in 4 hours. Cos: discarded. Code: d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Inspector notes: Observed plumbing fixture (toilet and lavatory) not cleaned. Observed some time of residue in bowl and in sink. Clean. Code; Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Inspector notes: Observed accoustical tile in kitchen showing signs of water damage / leak. Correct source of water and then replace with vinyl covered acoustical tile so will be wipeable. Observed peeling wall paper and damaged coved base. Repair where needed so is easily cleanable. Code: a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Inspector notes: Personal food observed above prep table and drink bottle behind tea urn. Cos; removed. Code; b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.