THE SUB BASE AND BAGEL PLACE

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 11 rodent droppings on cardboard paper towel dispenser boxes located in open air outside storage area where the establishment has deep freezers. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top coolers soiled with black streaks.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu missing identifier on cream cheese lox which includes raw or undercooked smokes salmon. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outdoors deep freezer gaskets soiled with black/green mold like substance.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm); person in charge added more bleach and retested at Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F Admin Complaint - From follow-up inspection 2025-09-05: Not his is in cooler except a thermometer and it reads 50°. Will come back to check reach in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Watched a cook touch his nose with gloves on and not wash hands and change gloves. Addressed immediately and cook washed his hand and put new gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning

Basic - Clean wiping cloth supply not properly stored. Observed cook on line with rag hanging from his apron. Addressed immediately and cook disposed of rag.

Basic - Employee eating in a food preparation or other restricted area. Employee was drinking coffee from an open mug next to cook line. Addressed immediately and cook dumped his coffee out. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing 1 floor tile next to fryers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in dry grits. Person in charge removed scoops to dish. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Establishment does not have a thermometer in small reach in cooler on cook line. Person in charge placed thermometer in cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front hand washing sink. Person in charge replaced sign during inspection. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting on counter; sausage gravy 70F. Sitting above fill line in reach in cooler; potato salad 51F. In container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Sausage gravy 70F, grits 59F; ( - Cold Holding). Person stated they let product sit out until heating. Person discarded sausage gravy and reheated grits. Shell. Eggs 74F; ( - Cold Holding). Eggs added to time control and documented. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara not dated. Person in charge dated. Corrected On-Site