Subway

No proper EPA-registered Norovirus disinfectant onsite. Corrective action (CA): Establishment must have EPA-registered disinfectant onsite at all times for vomit/diarrheal clean-up.; Disinfectant must be on EPA List G.

Most recent inspection report not posted.

Observed knives being stored in room temperature water between uses. Knives were removed from water and will be cleaned every 4 hours.

Observed multiple time/temperature control for safety (TCS) foods held above 41F in prep cooler, and right make table and left make table. CA: All TCS foods must be held at 41F or below for cold-holding. Right make table and prep cooler were determined not to be in good repair. All TCS foods out of temperature were discarded and PIC was advised not to use equipment until it an hold temperature at 41F or below. It was determined out of temperature items from left make table were only out of temperature at front due to lid staying open. PIC advised to keep make table lid closed between uses.

Dining room tables being sanitized using one bucket method. Corrective action (CA): Dining room tables must be cleaned and sanitized using either two bucket method or sanitizer in spray bottle with single-use paper towel. Person in charge (PIC) swapped to sanitizer in spray bottle with paper towel.

Back door left cracked open for duration of inspection.

Observed knives being stored in room temperature sanitizer water fully submerged between uses. Knives were taken out and cleaned and will be cleaned and sanitized between uses.

Right make table and prep cooler found not to be able to hold TCS foods at 41F and not in good repair. PIC advised to have equipment serviced and not to use until in good repair.

Quaternary ammonium sanitizer in 3-compartment sink >400ppm. Corrective action (CA): Quaternary ammonium sanitizer shall have a concentration between 150-400ppm. Person in charge (PIC) diluted sanitizer to reach concentration greater than or equal to 400ppm.

Observed PIC set frozen steak out to thaw on counter. CA: Time/temperature control for safety (TCS) foods must be thawed under refrigeration or fully submerged under running water. PIC submerged thawing steak under running water less than 70F.

Back door in kitchen has air gap along right side and bottom, allowing potential pest entry.

Multiple flies throughout establishment.

Back door in kitchen has light/air gap at bottom right corner, allowing potential pest entry.

No handwashing signage posted at back hand sink as required to notify employees to wash hands.

Wet mop stored in empty mop bucket - not hung to dry.

Employee phone stored on shelf over prep table.

No splash guards as required between front prep sink and 3-compartment sink and between back prep sink and hand sink.

Food employees observed wearing only visor - not a full hair restraint (hairnet, ball cap, if visor - hair net under).

Back prep sink does not have an air gap or air break as required (to floor sik or floor drain).