2-103.11 Prohibit unauthorized persons from entering kitchen. Uncle of manager was in the food prep area at the time of the inspection. Uncle left the food prep area prior to the end of the inspection. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. Employee wearing gold bangles on fore arm at the beginning of the inspection. Employee removed bangles prior to the end of the inspection. 4-602.11 Clean fan covers on WI coolers and/or WI freezers. Accumulation of dust and grime on fan covers. 4-402.11 Provide seal between hand washing sink and adjoining wall. Handwashing sink being heldup with trash receptacle. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. Hot water turned off at the combination faucet. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of residue and debris underneath shelving inside of WI cooler.
3-501.16 Maintain potentially hazardous food at 41 F or below. Facility employees turning making line RI display cooler off at 7:00 pm and the facility does not close until 10:00 pm. Buffalo chicken breast strips 58°F, chicken breast strips 57°F, eggs 57°F, sliced cheeses 44-50°F, teriyaki chicken breast strips 58°F, and sliced turkey 48°F. Items were removed from make line cooler and discarded prior to the end of the inspection. Educated the employees on the necessity of keeping food cold held under 41°F. Will return tomorrow and speak with manager/owner in regard to closing procedures. 5-202.11 Provide drain cover. 6-501.11 Repair or replace damaged base/floor tiles. Damaged base and floor tiles around and near mop service basin.
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