SUBWAY

*REPEAT VIOLATION* Hot water measured at 115F maximum at the both the prep sink and the three compartment dishwashing sink in the back preparation area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Numerous potentially hazardous foods (ham, steak, chicken, cheeses, etc.) measured between 43F and 44F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 43F via probe. Per staff, the internal thermometer of the walk-in cooler had been reading at 41F less 2 hours prior. Staff stated that the elevated temperature may be owing to repeated opening and closing of the door. After leaving the door closed for 25 minutes, ambient of the walk-in cooler measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that the walk-in cooler is capable of maintaining at 41F or below during all hours of operation. *Note: Facility has a past history of the walk-in cooler improperly functioning. Strongly recommend closely monitoring with an available probe thermometer, and contacting a service technician should issues persist.

Employee clocked in for their shift, then proceeded to wash hands for approximately 5 seconds in the hand sink at the back kitchen area. [CA] Ensure that hands are properly washed for at least 10-15 seconds.

Soda machine in the dining area discharges directly into the floor sink underneath. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.

Measured hot water holding between 104F - 108F at warewash sink. Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

Measured turkey at 45F and ham at 45F in walk in cooler. Per employees, walk in cooler was opened frequently less than two hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Containers of turkey and ham were placed on ice.

Measured hot water at 111F maximum at three compartment sink and prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Cardboard used to line shelving in back storage area and on floor for pressurized tank. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.