Subway #40272

Facility employees were unaware of vomit/fecal cleanup procedure and facility did not appear to have any cleaner capable of killing norovirus in the event of an incident. CA: every food service facility must have a written procedure for any vomit/fecal incident and an approved chemical capable of killing norovirus included in that procedure.

Observed aioli, siracha, vinegarette, and honey mustard sauces held in the preptop cooler past their marked expiration date. Observed a bag of BBQ sauce in dry storage with a best by manufacturer date of 4/2025. Observed four bags of Lays chips displayed for sale past the expiration date. CA: food items made in-house must be discarded or used within 7 days. food items commercially prepared must not be held past the manufacturer best by date. COS food items discarded

Observed two employees without proper facial hair restraints. CA: facial or head hair exceeding 1/2 inch in length requires a proper hair restraint.

Observed the front food line hand sink to not have a coldwater supply. CA: hand sinks must be supplied with both hot and cold water under pressure to prevent employees from burning hands or being deterred from proper hand washing procedures.

Observed wet stacked food storage containers on the dishpit clean cart and on stored for use in the dry storage area. CA: all multi-use dishware must be completely air dried before stacking for storage.

Observed food and physical debris on rails, handle, and lids of preptop cooler, shelves beneath the preptop cooler, on counters under equipment, on the wall behind the back prep table, floors behind main cook line equipment, on the wic floor and ceiling vent, and floors of dishpit. CA: All nonfood contact surfaces must be sanitized as often as necessary to prevent accumulation of debris.

Observed facility mop stored in the mop bucket head down. CA: mop must be hung or inverted to dry between uses and prevent mold growth on head.

Observed the facility in need of a physical barrier between the dish pit hand sink and the vegetable prep sink. CA: a physical barrier must be installed to prevent contamination of the vegetable prep sink during hand washing.

Observed one prep top cooler with food temperatures between 44 and 50 degrees. Staff informed Inspector there is a freon leak in the unit. Staff member called in maintenance order for unit to be fixed this afternoon. COS Ice packs were added to beneath the food storage containers to aid in cold holding and temperatures were monitored of food items during inspection. Guacamole and pepper jack cheese were discarded. Advised staff to keep unit lid closed and reduce the amount of food in each container to aid in holding temperatures. TCS food items must be cold held at temperatures at or below 41 degrees to prevent bacteria growth. Since the prep top unit is essential to food service, Inspector will return for follow up by 9/30/2024 to ensure unit is holding food to 41 degrees or less.

Observed food and physical debris on the gaskets and doors of the low boy cooler, on the bottom shelf within the low boy cooler, on the rails of the prep top lids, behind the hot holding unit under the lid, on the microwave door, and on dry good shelves behind the prep top and counter in the front food service area. All nonfood contact surfaces must be sanitized as often as necessary to prevent accumulation of debris.

Observed employees wearing bracelets on wrists and rings on fingers. Only a plain wedding band is permitted to be worn by food handling staff. COS employees were educated and removed bracelets and rings.

Observed employee without any hair restraint when we entered the facility. Observed another employee with hair pulled back, but still hanging below her shoulders. Hair must be restraint to prevent contamination. COS hair restraints put worn and hair pulled off shoulders.

Observed house flies and fruit flies during inspection in back storage area and front food service area. Pest control must be done as often as necessary to prevent the incursion of pests.

Observed employees not changing gloves as often as necessary. Gloves must be changed when changing tasks or when gloves become soiled. Hands must be washed before putting on new gloves. Old gloves may not be reused.