SUBWAY

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE CHEST COOLER IN PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN REAR OF PREMISES,ALONG WALL BASE AND CORNERS

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: AT THIS TIME OF INSPECTION,UNABLE TO IDENTIFIED CERTIFIED FOOD MANAGER,HAS NO IDENTIFICATION ON SITE,SERIOUS VIOLATION 7-38-012

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE REACH-IN COOLER AT FRONT PREP AREA

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE THE FOOD HANDLERS TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE REACH-IN COOLER AT FRONT PREP AREA

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE THE FOOD HANDLERS TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE REACH-IN COOLER AT FRONT PREP REA NOT MAINTAING PRO[PER TEMPERATURE AIR TEMPERATURE WAS FOUND AT 47.9F THE COOLER WAS TAGED ON 11-21-2015 BY CDPH,CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES TAKEN OF VARIOUS FOOD PRODUCTS ON COLD SERVING LINE,INTERNAL TEMPERQTURE TAKEN OF TURKEY WAS 47.0F, TOTAL WEIGHT 1LBS TOTAL COST $12.00 ROAST BEEF WAS 45.9F TOTAL WEIGHT 1LBS, TOTAL COST $13.00 COLDCUTS 45.7F TOTAL WEIGHT 1LBS ,TOTAL COCT $12.00 AND OBSERVED FOOD ITEMS AT REACH-IN COOLER AT PREP AREA AT IMPROPER TEMPERATURES SOUP AT 48.9F TOTAL WEIGHT 5LBS TOTAL COST $6.00 , SLICED ONIONS AT 49.3F TOTAL WEIGHT LBS TOTAL COST $5.00 , SLICED AND SLICED GREEN PEPPER TOTAL WEIGHT 1LBS TOTAL COST $4.00 AT 46.9F ALSO OBSERVED VARIOUS HOT FOODS AT IMPROPER TEMPERATURE AT HOT HOLDING UNIT,MEAT BALLS AT 127.4F, TOTAL WEIGHT 6LBS TOTAL COST $33.00 CHICKEN NODDLES AND BROCCOLI CHEDDER SOUP AT 127.9F TOTAL WEIGHT 5LBS TOTAL COST $12.35,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION TOTAL WEIGHT FOR ALL FOOD PRODUCTS 21LBS TOTAL COST $91.00,CRITICAL VIOLATION 7-38-005(A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO HOT OR TEMPERED WATER AT THE EXPOSED HANDSINK AT FRONT PREP AREA,INSTRUCTED TO CORRECT VIOLATION,CRITICAL VIOLATION 7-38.030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OPERATIONG WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS AE PREPARED AND SERVED SUCH AS,SANDWICHES ANS SOUPS,SERIOUS VIOLATION 7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE 3 COMPARTMENT SINK IN POOR REPAIR,FOUND THE COLD WATER HANDLE BROKEN,UNABLE TO TURN WATER ON,INSTRUCTED TO REPAIR,SERIOUS VIOLATION 7-38-030

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE REACH-IN COOLER AT FRONT PREP AREA

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE THE FOOD HANDLERS TRAINING CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN COOLER IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 49.1F. NO POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES FOUND IN UNIT AT TIME OF INVESTIGATION. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CHICKEN NOODLE SOUP-110.9F AND WILD RICE SOUP-130.1F IN HOT HOLDING UNIT. ALSO OBSERVED SOUP BEING THAWED IN WARM WATER ON STEAM TABLE WITH A TEMOERATURE OF 110F. PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. INSTRUCTED TO PROPERLY THAW ALL FROZEN FOODS UNDER RUNNING WATER AT 70 DEGREES OR BELOW, UNDER REFRIGERATION, OR IN MICROWAVE AND TO RE-HEAT ALL SOUPS TO 165F AND TO HOLD PRODUCTS IN HOT HOLDING UNIT AT 140 DEGREES OR ABOVE. ALSO INSTRUCTED TO MAKE SURE HOT HOLDING UNIT IS PRE-HEATED PRIOR TO PLACING HOT FOODS IN IT SO THAT PRODUCT TEMPERATURES REMAIN AT OR ABOVE 140 DEGREES. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED FROZEN SOUP BEING THAWED IN WARM WATER ON THE STEAM TABLE. INSTRUCTED TO REMOVE FROM STEAM TABLE AND PROPERLY THAW UNDER RUNNING WATER AT 70 DEGREES OR BELOW OR IN MICROWAVE OVEN. SERIOUS VIOLATION 7-38-005(A).

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: INSPECTION REPORT SUMMARY NOT VISIBLY POSTED IN PLAIN VIEW OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: MASSIVE DIRT AND DUST BUILD-UP ON SHELVES UNDERNEATH SANDWICH STATION TABLE AND REACH-IN POP/JUICE COOLER IN DINING AREA, AND CABINET INTERIOR UNDERNEATH SELF-SERVICE POP DISPENSING STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT & DEBRIS NOTED).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK UNDERNEATH EXPOSED HANDSINK IN FRONT FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT & DEBRIS NOTED).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL DOORS AND WALLS THROUGHOUT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN DUST BUILD-UP FROM CEILING VENT IN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE EXHAUST FAN IN WASHROOM. MOP SINK WAS CLEANED AND IS STILL HEAVILY STAINED, MUST REPLACE IT.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: CUSTOMER ALLOWED TO GO THROUGH THE UTENSIL WASHING AREA AND USE EMPLOYEE WASHROOM DURING DURING INVESTIGATION. CUSTOMERS ARE PROHIBITED FROM USING EMPLOYEE WASHROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 47.7F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURE FROM UNIT AND TO HAVE UNIT SERVICED. HELD FOR INSPECTION TAG PLACED ON UNIT WHICH CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: BUFFALO CHICKEN-48.5F, BUFFALO CHICKEN-47.5F, CHICKEN-49.7F, ROAST BEEF-48.8F, TUNA-47.0F, MEAT BALLS-108.8F, MEATBALLS-119.3F, CHICKEN BREAST-100F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND HELD AT 40 DEGREES OR BELOW COLD OR HELD AT 140 DEGREES OR ABOVE HOT, AND ALL PRE-COOKED FOODS MUST BE RE-HEATED TO AN INTERNAL TEMPERATURE OF 165F AND HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. INSTRUCTED TO LIMIT AMOUNTS OF PRE-PORTIONED CHICKEN AND ROAST BEEF PLACED ON SANDWICH STATION TABLE, PRODUCT WILL NOT MAINTAIN REQUIRED TEMPERATURE IF STACKED TOO HIGH INSIDE CONTAINERS. ALL PRODUCTS FOUND AT INADEQUATE TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: FLOOR DRAIN UNDERNEATH POP DISPENSING STATION STOPPED UP AND RUNNING OVER ON SHELF AND FLOOR WHEN SODA OR WATER IS DISPENSED FROM MACHINE. INSTRUCTED TO HAVE DRAIN SERVICED BY PLUMBER. HELD FOR INSPECTION TAG PLACED ON MACHINE, UNIT CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK ACCESSIBLE FOR REVIEW AT TIME OF INVESTIGATION. 20 MICE DROPPINGS NOTED ON PREMISES SCATTERED ALONG THE BASES OF THE WALLS ON FLOORS IN REAR STORAGE AND WASHROOM AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND AND PROVIDE THE PEST CONTROL LOG BOOK AT NEXT VISIT. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND/OR SERVED( SANDWICHES, SOUPS). SERIOUS VIOLATION 7-38-012(A)

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: WATER BACKING UP FROM FLOOR DRAIN WHEN STOPPER IS UNPLUGED FROM A SECTION OF THE 3 COMPARTMENT SINK. MUST HAVE DRAIN SERVICED AND CLEANED BY PLUMBER, BLACK BUILD-UP ALSO OBSERVED ON INTERIOR. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE AND CLEAN THE NOZZLES, AND ALL OF THE INTERIOR & EXTERIOR SECTIONS OF THE ENTIRE POP DISPENSING MACHINE/STATION. CLEAN ALL SHELVES UNDERNEATH FRONT SANDWICH STATION UNIT IN FRONT PREP AREA, CLEAN MOP SINK AND FIXTURES IN WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL DOORS AND WALLS THROUGHOUT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN DUST BUILD-UP FROM CEILING VENT IN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE EXHAUST FAN IN WASHROOM. REPAIR EXPOSED HANDSINK IN FRONT PREP AREA, SLOW DRAINING AND PIPE UNDERNEATH LEAKING ONTO SHELF BELOW.