SUBWAY

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. Vomit and Diarrhea procedure sent to operator via email. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda station Ice chute by take out window soiled with mold like substance. Advised operator to clean and sanitize ice chute.

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of restroom cleaner in basin of hand wash sink by triple sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages over cutting board and squirt bottles at rack by walk in cooler. Corrected On-Site

Basic - Single-service articles improperly stored. Dressing and sauce packets stored underneath handwashing sink by assembly line. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash and rinse dirty pans, then place in quat sanitizer at three compartment sink and then remove them from sanitizer solution without hand washing. Operator washed hands and resanitized pans. Corrected On-Site

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 procedure for clean up of vomit and diarrhea available at time of inspection. Procedure sent to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep cart: sliced tomatoes (49F - Cooling) at 11:05 since 10:45 - 49F 11:25 ; tuna salad (63F - Cooling) at 11:05 since 10:45 - 63F 11:25 Operator returned to walk in cooler. Observed in metal pans filled to top of container with lids on. Advised operator not to fill so high and to leave lids off while in cooling process. At current rate of cooling product will not reach 41F within 4 hours.

Basic - Single-service articles improperly stored. Observed Condiment packets and single service utensils stored under hand wash sink at sandwich assembly line. Operator stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer, sanitizer bucket 0ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No vacuum breaker at hose Bibb at mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee food stored over sauces at walk in cooler. Observed Employee purse stored over clean squirt bottles used to dispense sauce for customers at shelf across from walk in cooler. Operator stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed Wet nesting of clean food storage containers at dish rack over 3 compartment sink. Advised operator to separate for proper drying to occur.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed No Hand wash only sign at hand wash sink at cook line, across from walk in cooler and 3 compartment sink.