Subway#47518

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. nWalk-in cooler with ambient temperature of 52F. Also at the front counter area, ambient air temperature of cooler 45F (observed ice build up in the back of the unit) Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach-in cooler gaskets soiled.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk-in cooler: turkey 52F, ham 51F, turkey 51F, roast beef 49F, cut tomatoes 58F and 56F, cheese 50F, per Manager, delivery arrived around 12:00 also door kept open during re organization of the cooler, Manager moved all items to freezer. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale

Tuna salad prep at 10:00 at 4:15pm temperature was 46F and 47. Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

In walk-in cooler and reach-in cooler at the front counter, tuna salad 48F and 47F tuna was prep at 10:00am. nAlso in walk-in coolerWarning Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Inspector provide a digital copy