Subway #32969 - Eureka Mall

800 W Harris St, Eureka

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: No current Food Safety Manager on site. Have at least one employee attend and become certified as the FSM. Keep a copy onsite for review or submit current to this department for retention.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Rear handwash lacked soap. Front handwash paper towel roll not loaded into dispenser. Bathroom currently closed to public lacked handtowels. Keep all handwash stations fully stocked at all times. Restock soap and towels at these locations.

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))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Meatballs measured in hot hold unit measured at 110F and soup was measured at 102F. Food had been out of temperature control for aprproximately 1.5 hours. Food was voluntarily discarded due to temperature abuse. Verify this hot hold unit is functioning properly and repair if necessary. These hermetically sealed, processed foods must be rapidly reheated to 135F prior to being placed into 135F hot hold unit. COS

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))”

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

Conditions Observed: Knob is missing from hot hold unit adjustment. This makes setting unit to correct holding temperature difficult. Replace this adjustment knob.

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)”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Subway #32969 - Eureka Mall! I see lots of happy hungry mouths in this establishment's near future!!”

CP - Change of Ownership
22. Hot and Cold Water Available

Conditions Observed: 3 comp sink hot water reading 117.6F. Corrected on site by maintenance. Temperature at water heater dialed up, 2nd reading at 124.7F

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Subway #32969 - Eureka Mall! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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 #32969 - Eureka Mall! Yum yum!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Facility has two designated handwashing station. Back of the kitchen handwashing station was found unobstructed-thanks. Front handwashing station did not have the paper towel roll in dispenser. Discussed the proper use of dispensers. COS.

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))”

27. Approved thawing methods used; frozen food.

Conditions Observed: Observed minced meat in its original package thawing at room temperature. Temperature at 40 degrees. Per employee product out for 1/2 hr aprox. Reviewed proper thawing of potentially hazardous food. Product relocated to <41 degrees F.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

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