SUBWAY 3412

Basic - Standing water in bottom of reach-in-cooler. Near bread warmer

Basic - Ice buildup in walk-in freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was at 0 ppm management replaced with quaternary 200 ppm. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. During inspection observed the quantity sanitizer at three compartment sink. Was 500ppm + Employee replaced water in three compartment sink. Retested now at 200ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear dish area. Educated on flies.

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 protocol for clean up of vomit of diarrhea events. Emailed to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzle area soiled with debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven on front line soiled with burnt on food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Ice buildup in reach-in cooler at front counter

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -turbo oven at front counter has accumulation of food residue

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line display cooler: Cooked steak 43-54 degrees F, cooked chicken 43-54 degrees F. Discussed with operator to cut portions

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black staining on cutting board of front line

Basic - Knife chlorine sanitizing solution not at proper minimum strength. 0 ppm. Discussed with operator to stir sanitizer then recheck and add more if still inadequate