SUBWAY #2569

EHS asked employee who is in charge and employee stated the PIC is not present. Observed no PIC present in facility. CA: There must be a person in charge on the premises of the food service establishment at all times.

NO CFSM OBSERVED EMPLOYEED AT THIS FACILITY.

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager to ensure food safety is being managed within the food service establishment during all hours of operation

EHS ISSUED NOTICE OF VIOLATION; FACILITY HAS 10 DAYS TO PROVIDE PROOF OF PURCHASE FOR AN ACCREDITED CFSM COURSE FOR MANAGER/SUPERVISOR EMPLOYED AT THIS ESTABLISHMENT

Observed the employee present unable to demonstrate awareness of 6 reportable illnesses, 5 reportable symptoms and was unable to provide signed documentation of an employee health policy.

CA: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food Correct by date: 2/2/26

Observed facility without the most recent inspection report posted in public view. Observed inspection report from 02/21/24 posted in public view. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED TUNA SALAD COLD HOLDING ABOVE 41F IN MEATS PREP TOP COOLER AND COOLER IN FRONT FOOD SERVICE. OBSERVED LOADED BAKED POTATO SOUP COLD HOLDING ABOVE 41F IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED GARLIC AIOLI COLD HOLDING ABOVE 41F ON COUNTER IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: SOUP AND GARLIC AIOLI DISCARDED; TUNA SALAD PLACED BACK IN COOLER TO CONTINUE COOLING

OBSERVED SLICED TOMATOES IN COOLER AND VEGGIE PREP TOP COOLER NOT COOLING AT A RATE TO ALLOW THEM TO COOL TO 41F OR BELOW WITHIN 4 HOURS

C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna

NO CFSM OBSERVED EMPLOYEED AT THIS FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager to ensure food safety is being managed within the food service establishment during all hours of operation

EHS ISSUED NOTICE OF VIOLATION; FACILITY HAS 10 DAYS TO PROVIDE PROOF OF PURCHASE FOR AN ACCREDITED CFSM COURSE FOR MANAGER/SUPERVISOR EMPLOYED AT THIS ESTABLISHMENT

Observed the person in charge unable to demonstrate awareness of 6 reportable illnesses, 5 reportable symptoms and was unable to provide signed documentation of an employee health policy.

C/A: PIC shall ensure all food service staff are properly trained on the employee health policy and able to provide signed documentation for training verification purposes.

COS: EHS instructed PIC to have employees present read and sign employee health agreement

OBSERVED TUMBLER CUP AND MUG STORED ON PREP TABLE IN MAIN KITCHEN. OBSERVED PERSONAL FOOD BOWLS AND WINE BOTTLES IN MAIN KITCHEN

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: ITEMS REMOVED

NO DISINFECTANT TO KILL THE NORVIRUS IN THE EVENT OF A VOMIT/FECAL INCIDENT WITHIN 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 FOLLOW UP BY 5/30/2025 TO VERIFY PROPER DISINFECTANT IS ONSITE

Observed no CFSM employed at the establishment. Owner/manager has not taken a course. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

PIC stated they receive deliveries during non-business hours and food deliverers have access to key drop, but no documentation could be provided for key drop agreement nor invoice/receipt of delivery. CA: Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m)

Observed no CFSM employed at the establishment. Old CFSM (Roman Caple) does not work at this food service establishment. CA: 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.

Observed, in the front food service sandwich cooler, multiple TCS items (see temperature log) cold holding above 41°F. CA: 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. COS: Items placed in reach in cooler. Items placed in sandwich cooler @ 12 PM.

Observed no CFSM employed at the establishment. Old CFSM (Roman Caple) does not work at this food service establishment. CA: 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.