Subway Sandwiches

*21 RFSM - Not On Site

obtain food service manager certificate and post

*47 Conditions of Permit-in use of food equipment

post

*42 Dirty nonfood contact surfaces

dust and grime build up on signs, wires and on surfaces of equipment, clean.

*47 Handwashing signage

provide hand wash sign at hand sink located in back prep room.

*22 Accredited food handler certificate - 60 days

obtain food manager certificate.

*47 Conditions of Permit-in use of food equipment

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*21 RFSM - Not On Site

rfsm not onsite.

*34 Controlling pests. Eliminating harborage conditions

observed gnats in back kitchen area, remove harboring condition.

*19 Water & Plumbing in good repair- per code

leak coming from 3 comp sink, repair.

*29 Cold/hot hold unit thermometer easily viewable

food thermometer missing in walk in cooler, COS

*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above

meat balls measured at 98.3F, handler placed in steam hot hold and did not reheat to 135F. REHEAT TO 135F AND THEN PLACE IN HOT HOLD EQUIPMENT.

*39 Store equipment & utensils in a clean, dry place

observed clean utensils stored on grime build up on wire storage shelves, clean.

*42 Dirty nonfood contact surfaces

grime build up on wire storage shelves.

*47 Health permit posted

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*28 Do not exceed manuf. use by date

bags of salt&pepper and oregano past use by date of 10-06-19. destroy product.

*32 Thermometer in good condition or discarded

thermometer of walk in cooler not functioning, does not display temperature. repair or place a reading device inside of walk in cooler

*39 Soda nozzles and ice bin clean to remove soil

black residue inside of ice bin. clean and sanitize. Ice water is not touching black residue.

*31 Individual, disposable towels

provide paper towels at hand sink located next to 3 comp sink.

*45 Premises shall be maintained in good repair

holes on frp walls, cover up to prevent harboring conditions for pest.

*34 Outer door: solid,selfclosing,tightfitting

gaps on exterior door, seal.

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

Black mold like substance in ice cooler. Remove ice clean and sanitize.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Place personal food items, that are located inside WIC, in a designated tray.

*02 Cold Hold (41øF/45øF or below)

Tuna at 47.4F. COS.

*27 Cooling, heating, and holding capacities. Equipment

Serving line is not cooling to capacity.

*29 Cold/hot hold unit thermometer easily viewable

Need a thermometer in serving line cold hold unit.

*10 Chlorine sanitizer concentration, minimum temp.

Change sanitizer every 2-4 hours, 0PPM observed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Opened water bottles above food, place in employee tray or break area.

*39 Store equipment & utensils in a clean, dry place

Clean knife storage area. Knife are getting recontaminated.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS STORED ON PREP TABLE

*20 Grease Trap Tickets

NO RECORDS PROVIDED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

HANDSINK IN FRONT HOT WATER < 110*F WITHIN 20 SEC

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*29 Thermometer calibrated to ensure accuracy

ENSURE THAT THERMOMETER IS CALIBRATED

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

TUNA 45 DEGREE F