Subway
PASSMonday, January 13, 2025 at 4:30 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meatballs at hot holding service line at 88F Removed at the time of the inspection and reheated to above 41F Products shall be at 135For above prior to placing out for service
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quats sanitizer from an automated system at the 3 bay sink tested at above 500ppm at the time of the inspection A service call was made at this time and employees shall add water to the sanitizer solution to ensure it is maintained at 150-400ppm Corrected at this time
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.