SUBWAY 47338

Intermediate - - From initial inspection : 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. Provided form during inspection. - From follow-up inspection 2023-11-02: Observed no written procedures. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection. - From follow-up inspection 2023-11-02: Observed no proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-11-02: Observed open dumpster lid. Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of Motrin and eye drops store on tea brewer next to preparation table.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat balls (79F - Hot Holding); broccoli soup (81F - Hot Holding); potato soup (78F) as per employee food was there less than 30 minutes. Employee reheated during inspection. meat balls (167F - Hot Holding); broccoli soup (165F - Hot Holding); potato soup (165F).

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler in front counter l

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge not able to answer question on how to calibrate a probe thermometer. Person in charge was coached. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans rim full of water on shelving in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign front counter.