Subway on 8th - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods are displayed at above 4°C in a refrigerator behind the line coolers in the front kitchen area at 3:30 PM. There were potentially hazardous foods like meat slices, patties, sauces and cut vegetables inside the refrigerator.The operator stated that the food was prepared and kept in the refrigerator at 3:00 PM The environmental temperature inside of the refrigerator was measured at 10°C by placing a probe thermometer on the rack for 20 minutes. The internal temperature of the cut olives was measured at 14°C. The internal temperature of chopped lettuce was measured at 13.5°C. Corrective Action: All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Operator was told to not use the refrigerator unit and move the potentially hazardous food (meat slices, patty, sauces and cut vegetables) into a working walk-in cooler unit that maintains a temperature of 4°C or less. The operator was told to post a sign “Not in Use” on the refrigerator until it is fixed. The operator was told to record and maintain temperature logs for the refrigerator once it is operational.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light fixture in walk in cooler was not covered Corrective Action: Light fixtures in refrigeration units must be covered in a manner that will reduce the risk of physical contamination to the food stored in it, in case of the breakage.The operator was told to install a proper covering around the light fixture.