Subway #44161

Official wording

Observed two containers of roast beef sitting on the back table at 46 - 48 degrees F. Roast beef was sliced at 12:00 p.m. today. Per one of the food handlers. roast beef as placed in the walk-in refrigerator ~ 10 minutes after it was unsliced. Unknown when it was put on the table. Transfer potentially hazardous foods directly from the walk-in refrigerator to maketable refrigerator to prevent it from entering into the temperature danger zone. Roast beef placed inside refrigeration. Maketable refrigerators: ham: 42 - 46 degrees f, cooked chicken: 47 degrees F, pepper jack cheese: 47 degrees F, sliced tomaotes:4 7 degrees F. Maintain all potentially hazarodous foods at or below 41 degrees F.

Inspector’s notes

Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.