SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); turkey (45F - Cold Hokding); in display case at front counter; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Operator placed food in ice; Corrective Action Taken

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. Printed and posted during inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner bottle next to single service items at front counter shelves; stored properly Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash then put on gloves - instructed operator on proper glove changing procedures - employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - shredded lettuce (49F - Cold Holding); shredded cheese (45F - Cold Holding) not portioned or prepared today operator states held only 1 hour in make table - operator moved to freezer for quick chill. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. knife Sanitizer Bucket (Chlorine 0ppm); operator corrected knife Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site