SUBWAY

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Employee observed immersing a spoon in quaternary ammonium sanitizing solution for approximately one second during manual warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Spoon placed back into quaternary ammonium for greater than 60 seconds.

Hand wash sink in the back kitchen area partially obstructed by a mop bucket and dust pan placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Hand sink in the employee restroom is incapable of outputting water between 100F and 108F; When turned all the way to the right, sink outputs a small drizzle of cold water (71F) at an insufficient rate to properly wash hands; When turned all the way or partially to the left, sink outputs hot water (115F) at a temperature that is too hot to comfortably wash hands. Sink does not appear to be capable of outputting mixed warm (i.e. hot and cold) water. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. *Note: Ensure mixing valve is functional and in good repair.

Tuna salad measured between 50F and 47F from top to bottom while maintained in the cold-hold inserts at the front service line. Per staff, and per a label on the container, tuna salad had been relocated to the unit 4.5 hours prior. Staff stated that it was possible tuna salad may have been left out during service. *Note: Uncovered steam table observed outputting steam in/around the area of where the tuna salad is held at the service line [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Tuna salad was voluntarily discarded. *Note: Recommend maintaining steam table covered, or else maintaining food in steam table inserts to prevent steam from escaping and warming up the adjacent foods that are intended to be cold-held.

Raw shell eggs observed to be stored directly over ready-to-eat meats (cooked chicken, steak) in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Sliced tomatoes and cooked eggs measured 45F-48F in the inserts of the left-side countertop cold-holding unit. Per the PIC, the food had been taken out of the walk-in 30 minutes prior. Ambient of the unit measured 52F. 2. Various meats and cheeses (cooked steak, tuna salad, cooked chicken, ham, provolone cheese, etc.) measured 44F-49F in the inserts of the right-side countertop cold-holding unit. Per the PIC, the food had been taken out of the walk-in 30 minutes prior. Ambient of the unit measured 46F. *NOTE: Equipment MUST be capable of maintaining potentially hazardous foods (PHF) at or below 41F [CA] PHFs shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHFs in the two cold-holding countertop units to be used within 4 hours of initial removal from the walk-in. Until the two units are repaired/serviced, the facility shall remove only small portions of food from the walk-in and use/discard them within 4 hours. Foods shall be labeled with time markings to accompany the 4 hour rule.

Observed personal bags, hats and jackets stored with single use food containers in the dry storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Observed the CO2 cylinder at the soda bib rack to be unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.