SUBWAY #51986

All food handler cards for staff have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Repeat Violation: Items sliced used the deli slicer were covered while trying to cool back down. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Repeat Violation: Water at the three compartment sink, prep sink, and mop sink measured at a peak of 110°F. [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.

Second Repeat Violation: The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

The CO2 tank had a chain loosely around the cannister. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

1. The deli meat and cheese cold hold unit is not maintaining PHFs at 41F or below. [CA] Ensure that refrigeration equipment can maintain PHFs at 41F ore below. 2. The heated air drying device in the restroom is in disrepair. Per staff, the unit has to be hit on the side to turn on. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the unit to provide a touchless use.

PHFs in the cold hold unit for the deli meats and cheese measured between 42-50F. Per staff, they restocked items over the last two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to the undercounter cooler under the deli slicer. Undercounter cooler measured at an ambient temperature of 41F.

Repeat Violation: The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Deli meats and tuna were found covered while cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Items were uncovered to facilitate rapid cooling.

Water at the three compartment sink, prep sink, and mop sink measured at a peak of 110°F. [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.

Deli meats in the walk in cooler measured between 45-48°F at around 3:15 pm. Per staff and sticker labels the meats were done being sliced at 11 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Note: The digital thermometer is in disrepair and was reading between 44-48°F. The previous issue of having the airflow blocked has been corrected and was not observed. Internal ambient temperature was measured at 37°F. Walk in cooler is on the smaller side and may not be the most efficient equipment to facilitate rapid cooling. [COS] Food items were uncovered from the tightly wrapped plastic and lids to cool down. Food items were measured dropping 4°F within 30 minutes. Discussed potentially letting items cool down in the walk in freezer before wrapping and storing in the walk in cooler. Other items in the walk in cooler that are not prepared were measured at 41°F or below.

The light of the walk in cooler does not work. Note: Fixing the light may improve employee habits of leaving the walk in cooler door open while storing or grabbing products. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

The atmospheric valve at the mop sink faucet is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.

In the walk in cooler deli meat slices and cheese slices were found above 41°F. Per staff they sliced the meat and cheeses around 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Several packs of orange juice bottles were stored on the top shelf directly under the fan of the walk in cooler. Ambient air of the cooler was measured at 38°F on the rack under the juices and measured at 46°F everywhere else including where the PHFs were stored. Staff relocated the orange juices and internal ambient temperatures of the walk in cooler dropped to 41°F within 15 minutes. PHFs were remeasured at 41°F roughly 20 -25 minutes after the juices were moved.

The environmental health permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.