6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in the front line Duke unit. All TCS foods must be cold held at 41°F or below. Subway does not use Time as a Public Health Control. EH has recommended to use TPHC. See temperature log for said items. COS: All food was discarded.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed TCS foods stored in containers were marked wrong. Steak stored in tuna container and marked 3/18 – 3/21. Chicken stored in steak container. Olives stored in teriyaki container. Steak stored in rotisserie chicken container and marked 3/18 – 3/21. Explained to PIC the violations and he will have all the containers labeled correctly and dated correctly by 03/19. There are several containers marked incorrectly.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed broken and missing floor tiles throughout kitchen area and under 3-compartment sink. Will have tiles repaired within two to three months.
