Subway #6156

EHS observed no CFSM certification displayed for public view upon entering the facility. PIC indicated that she was waiting on a new frame to be delivered, EHS advised the PIC that she could post the CFSM without one until it arrived.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

CA: EHS advised the PIC that the CFSM certification must be posted for public view at all times.

EHS observed employee in front food service area, while in the process of switching product labels drop the food labels multiple times, pick them up from the floor, but did not re-wash hands and apply new gloves and returned to preparing sandwiches.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

CA: EHS advised the PIC that hands should be washed and new clean gloves should be donned after picking items up from the floor.

EHS observed the temperature of the meatballs at 105F, below the 135F hot holding requirement. When questioned, the PIC indicated that the meatballs were prepared that morning at 10AM at which time a temperature was captured. PIC provided temperature log. PIC indicated that temperature of the holding unit was lowered by manager, which may be the cause.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

CA: EHS advised the PIC that TCS foods must be held at 135F. EHS instructed the PIC to reheat the meatballs. PIC returned them to holding unit, after reheating temperature was 165F.

EHS observed no CFSM certification displayed for public view upon entering the facility. When asked, the PIC was unsure where it was stored but was able to locate the certification.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

CA: EHS advised the PIC that the CFSM certification must be posted for public view at all times.

EHS observed two employees without hair restraint.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

CA: EHS advised the PIC that proper hair restraint must be worn when preparing or handling food.

EHS observed employee wearing a bracelet while preparing sandwhiches.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

CA: EHS advise the PIC that employees should remove jewelry while preparing food.

Observed facility without CFSM certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. EHS informed the PIC that certification is required by 12/14/25.

Observed roaches coming from under the low boy REF and counter space adjacent to it. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. EHS asked for pest records and PIC provided the service report from Arrow with the last servicing completed on 9/18/25. She also stated that her manager came in over the weekend to spray.

Observed the old permit posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed PIC of the need to post to correct permit. EHS will email a copy of the correct permit.

Observed excessive sticker residue on the outer portion of about every cambro in the facility. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC that equipment must be cleaned/sanitized thoroughly to sight and touch.

Observed the facility in need of deep cleaning(scrubbing floors/cleaning walls and ceiling vents). (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to deep clean the facility.

Observed jackets and handbags stored on shelving with and on top of facility's paper products. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC that employee belongings should separate from facility items to prevent contamination.

Observed container of melted butter in the hot holding well with bugs in it. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

EHS informed PIC; PIC discarded butter.

Observed container of melted butter in the hot holding well with bugs in it. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

EHS informed PIC; PIC discarded butter.

Observed NO CFSM. Per PIC, the exam was taken. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

EHS could not find proof of that the exam was taken on the ServSafe website. EHS informed PIC of the need to provide proof of the complete/passing exam.

Observed excessive sticker residue on the outer portion of about every cambro in the facility. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC that equipment must be cleaned/sanitized thoroughly to sight and touch.

Observed facility's need to clean the seasoning/oil tray from build-up. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Facility is to clean trays routinely to prevent build-up.

EHS observed pans encrusted with sticker debris in drying racks.

All non-food contact surfaces are to be clean to sight and touch.

EHS advised PIC to soak pans and remove sticker debris from exterior of pans.

EHS observed damaged walls around moulding by prep sink area, 3C area.

All physical facilities shall be maintained in good repair.

EHS advised PIC to have holes filled or repaired.

Observed PIC failing to carry out assigned duties in terms of employee health reporting. Observed PIC is the only employee in the facility at this time but was unable to provide proof of having been informed of the conditions that must be reported whether by using the DPH form for compliance or facility's own standard. PIC stated would sign another copy of the DPH form for which she already has extra copies.

Observed employee preparing food on two separate orders without benefit of a hair restraint. All food service employees with hair longer than 1/2 inch must have their hair properly restrained. PIC is to don a hair restraint.

Observed old label and/or residue on the outside of pans stored as clean on the clean utensil storage rack near the 3-C sink. All non-food contact surfaces are to be clean to sight and touch. PIC is to rewash pans ensuring that all labels are removed.