14: Observed employee take a bottle of honey mustard that had a dirty lid and rise it with the water. Discussed proper wash/rinse/ sanitize procedures. Contents discarded for bottle to properly be washed.
14: When asking employee to set up 3 comp sink to wash dirty bottle of honey mustard, i was informed that the stopper has not worked on the was side for 3 days. Pic stated that they thoroughly rise dishes, put washing solution in a small square pan, wash items, and sanitize. Pic also stated a work order was placed. I discussed proper wash/rinse/ sanitize and that a follow up will be done within 10 days and that this item MUST fixed at that time. Suggest getting a drain plug while waiting on the work order.
20: Multiple deli meats above 41° (see food temps)? Pic discarded and verified temps of new meats.
39: Dirty wiping clothes in sani buckets.
43: Stack of used, single-use bread papers stored above prep area. Pic stated they save and use to keep counters clean when refilling bottles. Discussed “single-use” items only to be used once. Pic discarded.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations (14 and 20)
Will email facts sheets on Monday relevant to the priority item violations, as well as sending a food safety plan. Discussed both with pic and informed I am available to help.
Subway056626@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
