Subway
FAILTuesday, August 9, 2016 at 2:44 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Rotiseree chicken top layer in retail service cooler with temperature of 50F. PIC voluntarily disposed of three 3.5 ounce containers of rotisseree chicken. Grilled chicken pieces with a cold holding temperature of 47F. PIC voluntarilly disposed of three 3.5 ounce packages of grilled chicken pieces out of temperature. (see disposal order) .
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
No CFPM manager on site. CFPM certification posted is of owner who is here twice per week per food worker on site at the time of inspection. Provide one full time or additional part time CFPM certification. Per code requirements. No current allergen awareness certificate. Provide.
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.
39-6-304.11
Rooms and Equipment Vented
Ambient room temperature oppressively hot at the time of inspection with inadequate air conditioning. Repair. Provide adequate ventilation. Provide detailed work orders specifying timeframe of repairs for air conditioning system to health division upon reinspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.