Subway Walmart (Samp1 LLC DBA Subway)

No person in charge designated. There must be a designated person in charge on the premises of the food service establishment at all times. A designated person in charge is responsible for ensuring the facility is in compliance with Georgia food service rules and regulations.

Establishment has no CFSM on staff. Establishment must retain a CFSM on staff within 45 days

Observed handwashing sink at front service area not stocked with soap. No soap refills available at time of inspection. Each sink must be provided with a supply of hand soap at all times.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf Note: No norovirus clean-up procedure or kit was available at time of inspection. CA: Obtain a norovirus clean-up procedure.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: No thermometers were observed in the reach-in cooler or walk-in cooler and walk-in freezer. CA: Purchase thermometers for all cold holding units.

Temperature of chicken observed at 44 degrees on prep table. Time was given to get temp down. Recommend using time control if unable to keep cold. Restaurant/kitchen is hot.

No CFSM on Site. CFSM to be on site while restaurant in operation. 60 Days to complete