Inspector slaps Lancaster Subway with 13 violations; slimy residue on the deflector plate of ice maker, mildew residue on walls and shelves in walk-in cooler

Inspector slaps Lancaster Subway with 13 violations; slimy residue on the deflector plate of  ice maker, mildew residue on walls and shelves in walk-in cooler

Lanacster, PA

Subway

1741 HEMPSTEAD RD
LANCASTER, PA 17601
717-392-1010

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/11/2020. As a result of that inspection, and due to the severity of the specific violations Subway was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed the ice scoop stored on top of the ice maker which is not a clean and sanitized area.
  • Deli meat and steak observed thawing at room temperature on the table in the back, which is not an approved thawing method.
  • Slimy residue on the deflector plate of the ice maker.
  • Observed old food residue on the can opener blade and on the potato slicer.
  • Food employee observed preparing food, not wearing proper hair restraints, such as nets, or hats.
  • Observed a mildew residue on the walls and shelves in the walk-in cooler. Observed spillage at the floor / wall juncture in the walk-in cooler.
  • Observed clean food equipment stored beneath filthy air exhaust ducts in the back.
  • Dumpster lids open at the time of this inspection.
  • Chicken tenders and chicken breasts were held at 99 and 122°F respectively, in the hot case, rather than 135°F or above as required.*
  • Observed grease, leaves, and wood, on the ground around the grease receptacle
  • Observed single-service, single-use articles (sandwich wraps for sandwiches) stored in beneath the plumbing of the hand-wash sink, a prohibited area.
  • The hand-wash sink in the back being used as a food preparation sink as evidenced by observed olives and liquid in the sink.
  • The wall next to the walk-in cooler is not covered with a smooth and cleanable surface. The same wall is partially covered by FRP, however, is broken and chipped and no longer easily cleanable.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.