SUBWAY 19410

Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed no PIC (Person in Charge) present at the time of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Observed facility without adequate vomit/diarrhea incident kit and procedures. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed facility without adequate refrigieration in order to appropriately cold-hold food. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf).

Observed multiple boxes of food items stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed walk-in freezer with an accumulation of ice build-up. Also observed walk-in cooler and prep cooler unable to maintain a temperature of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).