SUBWAY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash hands before putting on gloves in between tasks. Observed staff dealing with tasks in the back of kitchen to prepping food and front counter. Coached employee on correct procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce (45F - Cold Holding); Cut tomatoes (45F - Cold Holding) at front counter. As per person in charge, two hours. Advised person in charge to close flip lid to keep products at proper temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at white cutting board located in the front counter soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the male restroom no paper towels.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sink located in the front area reading at a temperature of 84F for five minutes plus.

Basic - Building components, attachments or fixtures in poor repair. Observed the cooling unit vent screen in the walk-in cooler rusted.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed cO2 tanks in the back area near mop sink not properly secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at back kitchen food preparation, food storage, and warewashing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling panel holes in mop sink area and front counter area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in the front counter area soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal food containers stored above the 3 compartment sink not inverted.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a hot holding unit being stored in the hallway in front of restrooms.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter white cutting board.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food metal containers located above 3 compartment sink not properly dried and with wet nesting.

Basic - Equipment in poor repair. Observed freezer door gasket in poor repair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the back exit door.

Basic - Garbage can located outside has no lid or lid open/broken. Observed one dumpster did not have lids.

Basic - Garbage on the ground and/or pad around dumpster. Observed trash on the ground or pad in the dumpster area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Iice buildup on the freezer door frame and on the floor. Repeat Violation

Basic - Missing drain plug at dumpster. Observed all three dumpsters with no plugs.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no visible thermometer inside the reach in cooler located under the meat slicer in the front area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on gaskets at both reach in cooler doors under slicer.

Basic - Old labels stuck to food containers after cleaning. Observed a Knife located in the front prep line with an old label sticker around the handle. Person in charged removed label from knife. Corrected On-Site

Basic - Stored food not covered. Observed egg patties located in the freezer not covered.

Basic - Tile missing. Observed a tile missing located at the hand wash sink back area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at mop sink area to be soiled. Observed the wall near prep table in the back area soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed the oil and vinegar bottles at front line prep counter not labeled and a spray bottle located on a shelving unit in front of notice board of back area, without an identifying label.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbed a small knife that fell on the floor placed it in the hand wash sink continued to engage in food preparation and failed to wash hands prior. Instructed employee to wash hands and explained the importance of proper hand washing. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Sani solution stored on storage shelves by the walk in freezer above Sprite, coca cola bottles and also clean serving trays.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a small knife stored in the hand wash sink located at front counter.

Basic - Equipment in poor repair. Observed walk in freezer gasket torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed potato soup (111F - Hot Holding) at steam table. As per employee for 30 minutes. Employee reheated product to ( 170F - Reheating). Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at back preparation and ware washing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed stain ceiling tiles located at prep area.

Basic - Equipment in poor repair. Observed fan guard at walk in cooler in disrepair.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls located at dry storage.