EVERGREEN 76 SUBWAY

Employee was observed washing hand in the handwash sink for less than five seconds. [CA] Employees must wash hand for at least 25 second with soap and warm water before putting on gloves or change tasks.

Major violation: Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS). Minor violation: Heavy mold-like buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately. Some freshly rewashed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

The employee on duty does not have a food handler card. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Meatballs stored on the steam table were measured at 119 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. Please reheat all precooked food products to 165 oF inside the microwave and keep the hot food products at or above 135 oF on the steam table. However, since the meatball stored on the hot holding unit was reheated more than four hours ago, the content on the bin was voluntarily condemned and destroyed by the manager (COS).

Paper towel dispenser at the back hand sink was empty. [corrective action] Refill the paper towel dispenser. The PIC refilled the dispenser (COS).

Some clean working utensils including a slicer were stored in unclean container/surface. [CA] Store all clean utensils in clean containers in between use. The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Meatballs stored on the steam table were measured at 80 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. Please reheat all precooked food products to 165 oF inside the microwave and keep the hot food products at or above 135 oF on the steam table. The PIC reheated the meatballs and reheated to 165 oF (COS).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.