SUBWAY 1934

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed wet food pans on dish rack wet nesting. Manager separated pans during inspection to dry separately. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023. Operator renewed license during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf by triple sink. Operator I stacked pans to air dry during inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: front make line-sliced tomatoes 54° 50°, lettuce 49°, ham 48°, tuna 51°, mozzarella cheese 55° all less than 2 hours/ drive thru make line- cheese 42°, sliced tomatoes 48°, lettuce 53°, tuna 45° all less than two hours Warning - From follow-up inspection 2021-08-05: Upon callback, from make line- sliced tomatoes 53°, lettuce 55°, ham 51°, tuna 48°, mozzarella 41°/ drive thru make line- cheese 41°, sliced tomatoes 42°, lettuce 48° all less than four hours. Operator added ice to products to rapidly chill. Admin Complaint Corrective Action Taken - From follow-up inspection 2021-08-06: Upon callback inspection on 8/6, no temperature abuse observed. Front make line- Sliced tomatoes 41°, lettuce 40°, ham 41°, tuna 39°/ drive thru make line not set up. Complied. Admin Complaint