METRO SUBWAY
FAILMonday, January 23, 2017 at 7:57 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Multiple products in walkin refrigerator at 59F- 64F for longer than 4 hours. Refrigeration at 60F or above. 8 Sliced Turkey (24oz) 58.8F 3 Sliced Salami ( 2lb) 60.2F 4 Roast Beef (2lb) 63F 5 Sliced Ham (3lb) 58.9F 3 Cold Cut combo (2.8lb) 58.4F 1 Shredded Cheese (2lb) 61.2F 8 Sliced Pepper Jack Cheese (1lb) 63.1F 1 Sliced Swiss Cheese (1lb) 64.9F 1 Sliced Salami (2lb) 61.9F 1 Sliced Pepperoni (2lb) 61.1F Voluntarily discarded by manager at time of inspection Products delivered 2 hours prior to inspection removed from walkin affected and placed in refrigeration at 36F
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
M-2-102.11
PIC Knowledge
PIC was unable at time of inspection to properly give information for cold holding and hot holding- Review with staff
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC not properly monitoring temperature of walkin refrigerator and products- Review proper monitoring with PIC
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
15-4-202.16
Non-Food Contact Surfaces
Walkin refrigerator 60F at time of at time of inspection. PIC stated refrigerator to be repaired today. Ensure proper repairs to ensure refrigeration maintained at 41F of below.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.