Beruflich Dokumente
Kultur Dokumente
Clair County Health Department
Observed Priority Violations
Total # 4
Repeated # 0
2-301.12 - CLEANING PROCEDURE
Observation: (CORRECTED DURING INSPECTION): Food employee observed improperly washing hands
without soap.
Corrective Action(s): Food employees shall be trained in proper handwashing techniques. Action Taken: Discuss
ed with person in charge, reviewed hand washing procedure.
Code citation: (A) Except as specified in ¶ (D), food employees shall clean their hands and exposed portions of
their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound
in a handsink that is equipped as specified under § 5-202.12 and Subpart 6-301.
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and
exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning
procedure, and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms,
finger tips, and areas between the fingers;
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under §
6-301.12.
(C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use
disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet
handles on a HANDWASHING SINK or the handle of
a restroom door.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an
automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic
devices.
3-501.16 (A)(1) - POTENTIALLY HAZARDOUS FOOD, HOT HOLDING
Observation: (CORRECTED DURING INSPECTION): Meatballs in steam table being hot held at 125°F for
less than four hours.
Subway #417 (Inspection Date: 07/06/2018) Page 1 of 3
Corrective Action(s): Maintain hot potentially hazardous foods at or above 135°F. Action Taken: Person in
charge removed meatballs from steam table to reheat to 165F, hot hold at 135F or higher.
Code citation: (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,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; or
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: (CORRECTED DURING INSPECTION): Tuna in make line cooler being cold held at 45°F for
greater than four hours.
Corrective Action(s): Maintain cold potentially hazardous foods at or below 41°F Action Taken: All other foods
in cooler are held at 41F or below. Person in charge discarded tuna.
Code citation: (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,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
or
(2) At 5ºC (41ºF) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
(A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under ¶ 4-204.13(E).
7-202.12 (A)(2-3), (B) - CONDITION OF USE
Observation: (CORRECTED DURING INSPECTION): Several cans of unapproved pest control spray
observed.
Corrective Action(s): Do not use or store unapproved chemical pest control products. Action Taken: Discussed
with person in charge, discard items, consult with certified pest control operator for any pest related issues.
Code citation: POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions
that state that use is allowed in a FOOD ESTABLISHMENT,
(3) The conditions of certification, if certification is required, for use of the pest control materials, and
(B) Applied so that:
(1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, and
(2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented, and for a
RESTRICTED USE PESTICIDE, this is achieved by:
(a) Removing the items,
(b) Covering the items with impermeable covers, or
(c) Taking other appropriate preventive actions, and
(d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application.
Observed Priority Foundation Violations
Total # 1
Repeated # 0
4-302.12 - TEMPERATURE MEASURING DEVICES
Observation: No thermometer is present for monitoring temperatures in foods, thermometer provided by facility is
broken.
Corrective Action(s): Provide a thermometer that is easily accessible and capable of taking temperatures in food.
Correct By: 15-Jul-2018
Code citation: (A) Food temperature measuring devices shall be provided and readily accessible for use in
ensuring attainment and maintenance of food temperatures as specified under Chapter 3.
(B) A temperature measuring device with a suitable small-diameter probe that is designed to measure the
temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin
foods such as meat patties and fish filets.
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
No ServSafe certified manager, provided notice of noncompliance
Due to uncorrected priority, priority foundation, or repeat core violations this facility was found to be in non-
compliance.
A re-inspection to assess your correction of these violations will be conducted on, or about, 07/15/2018
Person in Charge Sanitarian
Linda Stanbridge