Subway

Observed the facility’s Certified Food Safety Manager (CFSM) certification expired in November 2025. CA: Food service establishments must maintain a current Certified Food Safety Manager to ensure food safety practices are properly managed during all hours of operation. COS: PIC instructed to renew CFSM certification as soon as possible and maintain current documentation on-site.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Will return within 72 hours for follow-up.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Will return within 72 hours for follow-up.

Observed food debris on the tomato slicer and deli slicer in the kitchen. CA: Food-contact surfaces and utensils must be clean to sight and touch to prevent contamination of food. The presence of food debris indicates improper cleaning and sanitizing between uses. COS: Person in charge directed staff to wash, rinse, and sanitize the slicers during the inspection. Reviewed proper cleaning and sanitizing procedures for food-contact equipment.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: The PIC was provided with education on required employee health reporting and exclusion/restriction policies. A copy of the Employee Health Policy Guide was offered to the facility for review and implementation. Immediate training of food employees is strongly recommended.

During the inspection, chicken was observed being thawed at room temperature on a prep counter in the kitchen area. potentially hazardous (time/temperature control for safety) foods shall be thawed: Under refrigeration that maintains the food at 41°F (5°C) or less, or Completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient water velocity to agitate and float off loose particles, or As part of the cooking process, or In a microwave oven if the food will be immediately transferred to conventional cooking. CA: Meat was immediately relocated to refrigeration to complete thawing at 41°F or below. Staff were advised on approved thawing methods and instructed to discontinue the practice of room temperature thawing.

During the inspection, a food employee was observed wearing a bracelet on their wrist while actively engaged in food preparation. 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. CA: The employee was instructed to remove the bracelet immediately. Management was advised to reinforce the policy with all staff to ensure compliance with food safety regulations.

During the inspection, a food employee with a beard was observed preparing food without wearing an appropriate beard restraint. The rule requires that food employees wear hair restraints such as hats, hair coverings or nets, and beard restraints where applicable, to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.

Observed potentially hazardous food (meat balls) thawed in an improper manner. COS - Meatball placed back in the cooler to thaw.

CFSM certification not posted in public view in the facility. COS- Posted at time of inspection.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Manager lacking proof of Food Manager Certification and no one certified at this location. CA: Fix as soon as possible.

Drink nozzles have build up of residue. Food contact surfaces must be cleaned as often as necessary to prevent build up. CA: Clean and sanitize as soon as possible.

Observed potentially hazardous food thawed in an improper manner. COS - Thawed under running water at time of inspection.

Observed employees preparing food without wearing a hat or hairnet. COS - Employees put on hats at time of inspection.

Observed employees wearing jewelry other than a plain ring (bracelets) on their hands/arms while preparing food. COS - Jewelry removed.

The most current inspection report is not prominently displayed in public view.

Cellphone stored on food preparation surface. Personal items must be stored in a designated employee area.