SUBWAY #34096

One food handler training certificate is 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.

One dead cockroach observed near office corner. No other vermin evidence observed after thorough inspection. No recent pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Dead cockroach was discarded.

1. *MAJOR* Cut tomatoes stored in 2 door under counter (right side) measured at 48F. PIC stated cut tomatoes were relocated from the walk in cooler to the unit approximately 6 hours prior to measurement. Ambient temperature of unit measured at 50F. 2. *MINOR* Cut tomatoes on prep line cooler (left side) measured between 44F - 47F. PIC stated cut tomatoes were placed into the 2 door under counter (right side) from the walk in cooler 2 hours ago then placed into the prep line cooler (left side) 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Cut tomatoes that were out of approved temperature for more than 4 hours were voluntarily discarded. [SA]: Cut tomatoes that were out of approved temperature for less than 4 hours were relocated to walk in cooler.

Ambient temperature of 2 door under counter cooler (right side) measured at 50F. PIC stated cooler was recently repaired. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is working properly. Repair/adjust/assess as needed.

*REPEAT VIOLATION* Maximum water temperature at the 3 comp sink, prep sink, ad mop sink measured at 116F. [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.

During active ware-washing, employee submerged the food containers into the sanitizer for less than 10 seconds. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Employee fully submerged the food containers into the sanitizer compartment for at least 1 minute.

*REPEAT VIOLATION* Maximum water temperature at the prep sink, mop sink, and 3 comp sink measured at 117F. [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.