SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter reach-in cooler: beef (45F - Cold Holding); tuna salad (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Basic - Food stored on floor. Onions stored on kitchen floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf next to office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler dusty. Walk-in freezer gasket.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed several food handler certificates lacking all the information, either they had the date completed but no expiration date, or date expired but no date completed. One food handler certificate had a year of expiration

Basic - Packaged food stored near sink exposed to splash. Observed bags of chips stored at front counter hand wash sink under the soap dispenser and subject to water splash and from hand getting soap from dispenser. Manager removed chips from hand wash sink Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop sink. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed two spray bottles with cleaning substance on prep table where bell peppers are cut.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at dishwash area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table where bell peppers are cut.

Basic - Single-service articles improperly stored. Observed box of single serve cup lids on the floor in the dry goods storage area

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front line, cut tomatoes 45F, steak 46F and lettuce 45F, manager moved to freezer, temperature of cut tomatoes dropped to 41F. Corrective Action Taken

Intermediate - Probe thermometer not within the intended measuring range of use. Digital thermometer reading 34F (on ice bath).

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium 0ppm in three compartment sink

Intermediate - No soap provided at handwash sink. Handwash sink at the three compartment sink area, manager provided, also handwash sink at the front counter, no sign, Manager posted a sign. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Icee machine exterior soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk-in cooler, opened employee drink above case of lettuce, manager moved. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Cups not inverted, manager inverted. Corrected On-Site