Subway #23069 - 4th St Drive Thru

1906 4th St, Eureka

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed paper towels sitting on counter at front handwash station and handwash station in the restroom lacking paper towels. Instructed employee to stock paper towel dispensers, however they are without a key. Maintain key onsite and keep dispensers stocked at all times for proper handwashing.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed syrup buildup on soda nozzles at both soda machines and standing water under the condenser in the cabinet beneath the soda machine in dining room. Maintain equipment clean and in good repair.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Observed expired permit to operate posted in facility. Post your current permit to operate and “last inspection report available” sign in a conspicuous location.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Subway #23069 - 4th St Drive Thru! Yum yum!!”

CP - Change of Ownership

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Subway #23069 - 4th St Drive Thru!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured garlic butter blend spread 67F with probe thermometer held out of temperature control. Observed manufacturer specifies, “refrigerate for best quality” on container. You may leave the garlic butter blend spread out of temperature control if it is time labeled for 4 hours and discarded after the 4 hours has past. Employee took the garlic butter blend spread out of temperature control at 12 noon today. Instructed employee to time label container held out of temperature control for 4 hours, then discard after the 4 hours has past, at 4PM. Train all staff on this new procedure, otherwise hold garlic butter blend spread at or below 41F at all times. This major violation was corrected on site, thank you.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed old soda spill inside cabinet under dining room soda machine. Observed mold-like substance in floor sink in front of drive-thru soda machine. Clean non-food contact surfaces of equipment regularly.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed knife in garbage on sandwich prep table. Instructed staff to send knife to warewash for cleaning and sanitizing. This minor violation was corrected on site, thank you.

ROACHY SAYS:

“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed spill in cabinet under front soda machine and debris inside of microwave. Clean non-food contact surfaces of equipment regularly.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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