SUBWAY #20259

OBSERVED EMPLOYEE RETURN FROM OUTSIDE AND CONTINUE TO HANDLE CLEAN EQUIPMENT WITHOUT WASHING HANDS

C/A: 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 after engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS

OBSERVED EMPLOYEE APPLY SOAP AND IMMEDIATELY PLACE UNDER RUNNING WATER TO WASH HANDS; ENTIRE HAND WASHING PROCEDURE TOOK 10 SECONDS

C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: PIC INSTRUCTED EMPLOYEE TO RE-WAS HANDS USING PROPER PROCEDURE

NO PROCEDURES OR EPA APPROVED DISINFECTANT TO KILL THE NOROVIRUS OBSERVED FOR EMPLOYEES TO UTILIZE IN THE EVENT OF A VOMIT/FECAL INCIDENT WITHIN THE FACILITY

C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.

EHS WILL GIVE FACILITY UNTIL NOVEMBER 3, 2025 TO PROVIDE PROOF OF PROCEDURES AND DISINFECTANT

OBSERVED SEVERAL KNIVES USED TO CUT SANDWICHES IN FRONT FOOD SERVICE AREA STORED AS CLEAN AND READY TP USE WITH FOOD DEBRIS

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF ACCUMULATIONS

COS: KNIVES WERE PLACED IN THE "DIRTY KNIFE" CONTAINER TO BE CLEANED AND SANITIZED

OBSERVED EQUIPMENT BEING SANITIZED IN 3-COMPARTMENT SINK WITH QUAT SOLUTION BEING MAINTAINED AT 0PPM

C/A: WHEN USING A QUAT SANITIZER SOLUTION TO SANITIZE EQUIPMENT, THE SOLUTION SHALL BE MAINTAINED BETWEEN 200PM-400PM

COS: EQUIPMENT PLACED BACK TO BE WASHED AND SANITIZED; WATER/SOLUTION DRAINED TO BE RE-MADE

Observed boxes of cookies stored on the floor of the walk-in freezer. C/A: Food shall be protected from contamination by storing the food At least 6 inches (15 cm) above the floor.

Observed bottle of santizer stored directly next to single use items. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Separating the poisonous or toxic materials. COS: Spray bottle was moved to shelf where only chemicals are stored.