SUBWAY #1843

Violations (2)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed multiple containers of chopped lettuce and sliced tomatoes and sliced turkey placed for cold holding in the make top unit temping above 41F. Lettuce reading a temperature of 44F and tomatoes reading 42F and turkey 43F. Person in charge (PIC) stated most items were prepared this morning, last night or the night before according to the labels on each item.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed tomatoes in make unit temping above 41F. PIC stated tomatoes were sliced this morning and directly placed in the under counter refrigerator before placed on the make top unit.

  Food Temperature Control