SUBWAY #58701

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI- Employee put on a hat -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to prep sink blocked by trash can. CDI- PIC removed item to allow sink to be easily accessed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to store unclean dishes. CDI- EHS discussed handsink usage, PIC removed item to 3-comp, EHS instructed PIC to have sink w/r/s.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3-comp sink used to sanitize dishes and fill sani buckets at 0ppm due to quat sani container being empty. CDI- PIC replaced empty container, 3-comp sanitizer read above 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced turkey and sliced ham temping above 41F in flip top. CDI- PIC removed items to rapidly cool in WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s personal phone stored on prep table while non-TCS food was being prepped. CDI- PIC had food employee remove phone from area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in meat make table. PIC stated product held in reach-in cooler overnight and unit turned off for cleaning and turned on upon arrival for prep. EHS recommended turning unit on at closing at cleaning to allow for more time to cool down. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, American cheese, and tomato being held above 41F in main make table. PIC stated product prepared 02/11/24, stored in WIC overnight, and placed into unti between 8am-8:30am. CDI: Education provided and product cooled in walk-in cooler (39F, 41F, 39F).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while preparing food. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed plastic utensil holder broken and cracked. PIC discarded. -0 points-