Subway & Auntie Anne's
FAILWednesday, May 31, 2017 at 3:46 PM
Violations Cited
03-3-501.16
Hot Holding
The meatballs on the line are 120F. Provide proper hot holding of 140F or above. (The meatballs were heated in the microwave less than thirty minutes ago so the manager was allowed to reheat them to 165F in the microwave)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
The front refrigerator is running at 58F; tomatoes 60F veggie patty 60F spinach 60F. Provide proper cold holding of 41F or below. The backup front refrigerator is also warm; mayonaise 60F. Provide proper cold holding of 41F or below. (The manager voluntarily discarded all phf's and cut the pans in half so everything fits in the refrigerator on the left that is working properly)
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
17-4-204.112/.115
Equipment Thermometers
There is no thermometer in the front refrigerator. Provide.
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.