Subway #38091

Corrective action: Observed one pre-portioned ready-to-eat steak and one pre-portioned ready-to-eat chicken cold-holding at temperatures around 50°F for less than four hours in the cold holding unit at the prep station. Discussed with the person in charge about the need to not overfill the cold holding unit tubs to allow for proper cooling, and the food was moved into the walk in cold-holding unit during the inspection.

Corrective action: Observed frozen packages of ready to eat rotisserie chicken and tuna thawing at a temperature around 60°F for less than four hours near a sink in the kitchen by the walk in cold-holding units. Person in charge informed during the inspection that the thawed ready-to-eat foods were initially thawed using running cold water, but were left out next to the sink. Discussed with the person in charge that using running cold water to thaw items requires that the total time from initial water contact to the time it takes under refrigeration to lower the food temperature to 41°F must not exceed four hours. Items were put into the walk in freezing units to quickly cool to at least 41°F.