Subway

Observed the men's restroom with no hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge (PIC) states that they ran out of soap and they have recently ordered some. Recommended going to the store next door to get a pump bottle of hand soap until the order comes in.

Observed the trashcan blocking the handwashing sink in the main kitchen next to the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected on Site (COS): Employee removed the trashcan.

Observed an employee's drink being stored next to tuna salad inside the walk-in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Employee relocated the drink to an appropriate area.

Observed 400 parts per million (ppm) of Quat sanitizer solution at the three compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall be 100-200 ppm. Call the service line on the sanitizer dispenser to have sanitizer dispenser solution adjusted.

Observed no lids on the outside dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Work with your landlord to have the dumpster lids replaced.

Observed no paper towels at the handwashing sink in the front food service area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Person in charge (PIC) Added a paper towel roll into the dispenser.

Observed a box of single-use cups being stored directly on the floor near the back door. cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. Please place single-use items 6" off the floor.

Observed an employee purse, car keys, and single-use cup with lid and straw being stored on top of a box of customer items in the storage area. All employee items must be stored away from food, single-use items, clean equipment/utensils, and clean linen. Person in charge removed the employee items. Designate an area for employees to store their items.

Observed an opened water bottle stored on the prep counter in the kitchen. 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. Employees must drink out of single-use cups with lids and straws.

Observed 0 Parts Per Million (ppm) of Quat sanitizer solution at the three compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. The Quat sanitizer solution (according to their instructions) must be between 150-400 ppm.

Observed no thermometer to take temperature of foods at the facility. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. Purchase an accurate food thermometer.

Observed a food handler prepping food while wearing a watch and bracelets on her wrists. 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. Remove jewelry from wrist before prepping/handling foods.

Observed meatballs in marinara sauce inside the steam well with a temperature of 94°F. Person in charge stated the food was placed inside the unit for about 10 minutes. 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 135°F or above. Employee removed the food in order to be reheated.

Observed no Certified Food Safety Manager (CFSM) on staff. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have employee(s) to register for an accredited CFSM course and take the exam.

Observed no thermometer to take temperature of foods at the facility. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. Purchase an accurate food thermometer.

Observed the previous inspection report posted. The most current inspection report shall be prominently displayed in public view at all times. Post today's inspection report for public viewing.