METRO SUBWAY INC.
PASSThursday, October 14, 2021 at 3:28 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The items in the front sandwich unit are elevated; ham 58F tuna 60F steak 59F salami 58F pepperoni 63F. Provide proper cold holding of 41F or below. (The manager discarded the items that were out of temperature and restocked items on a double pans in ice baths to maintain temperature of the new product)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The cold holding temperatures are a repeat violation at this location. Provide a manager onsite who is monitoring temperatures and is able to take active managerial control of risk factors.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
The soap dispenser at the front handsink is broken. Repair so employees can wash their hands and make sure the sinks are always stocked with soap and paper towels. (The manager placed a pump soap container near the sink)
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.