SUBWAY

6-1A: .04(6)(f)Observed multiple foods cold holding in walk-in cooler that were not 41oF or below (see temperature log). Observed multiple foods on the prep-cooler that were not 41oF or below (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods from walk-in cooler were discarded. Foods from prep-line were moved to freezer to continue cooling.

6-1B: .04(6)(f)Observed meatballs hot holding at 103oF. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Meatballs were discarded.

1-2A: .03(2)Upon entry to facility, no one was in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) arrived during inspection.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 3/6/2026.

12B: .03(5)(h)Two of the three employees had jewelry while prepping food. One had a bracelet and watch and the other had two bracelets and two rings. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employees remove jewelry and wash hands.

14B: .05(10)(e) 1,2,4Observed 3 stacks of clean pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had items cleaned again.

17B: .06(5)(r),(s)Observed a large amount of trash build up by trash cans. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C) Corrective Actions: Could not correct on-site. Please correct by 3/6/2026.

18: .07(2)(m)Observed visible light at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Could not correct onsite. Please correct by 3/6/2026.

2-1B: .03(5)(c)Observed employee change gloves after answering the phone but did not wash hands in between glove change. Employee handled deli meat after improper glove change. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and changed gloves. Deli meat was discarded.

2-2A: .03(2)(o)Observed employee working that did not have a verifiable way to demonstarte that she was aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employee read and sign health agreement.

5-1B: .04(5)(i)Observed employee reheat meatballs and they were not at the required temperature (see temp log). Except foods that have been commercially processed and packaged in a food processing plant, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. (P) Corrective Actions: PIC placed meatballs back into microwave to reach required temperature.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) items holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC moved items to walk-in freezer to cool to 41F.

6-1B: .04(6)(f)Observed meatballs (the only hot holding item) holding below 135F. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Employee discarded meatballs.

6-1C: .04(6)(d)Observed tuna and chicken cooling in walkin cooler that did not meet the required cooling rate. 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. (P) Corrective Actions: PIC moved items to walk-in freezer.

11A: .04(6)(e)Facility was cooling TCS items with lids on product. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC had lids removed and placed in walk-in freezer.

12B: .03(5)(j)Two of the three employees had hair that was not properly restrained. 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 (1/2"). (C) Corrective Actions: Could not correct on-site. Please correct 3/6/2026.

2-2A: .03(2)(m)The facility does not have signed employee reporting agreements on site for review for the employees that are currently working. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Provide signed employee reporting agreements for all employees.

2-2E: .03(6)Facility does not have a disinfectant effective for Norovirus for use in the facility. 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) Corrective Actions: Must provide a disinfectant that is effective for Norovirus.

12D: .04(4)(g)Employee observed cutting tomatoes prior to washing (tomatoes delivered in cardboard box/unwashed). Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Tomatoes were discarded and training was provided.

13A: .02(1)(d)The current inspection report was not posted. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: The current inspection report was posted at the conclusion of the inspection.

15A: .05(2)(h)Containers stored as clean observed with glue/label residue present on the exterior of the container. Equipment that is stored as clean must be free of glue residue and/or label debris. Corrective Actions: Correct within 10 days (clean to sight/touch).