Subway

Inspector notes: Observed facility washed dishes and skipped the sanitizer step. Facility did not have any sanitizer onsite for dishes. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Manager arrived onsite and provided sanitizer

Inspector notes: Observed several TCS foods cold holding above 41F at the front prep top cooler of front service. C/A: 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: Discarded

Inspector notes: PIC could not provide employee's health policies. C/A: 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. COS: Owner produced employee health policies

Inspector notes: PIC could not provide procedures to follow when responding to a fecal or vomiting incident- they stated they wouldn't know what to do in that situation. 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. Correct within 10 calendar days. COS: Manager arrived onsite and produced a vomit/fecal clean-up kit

Inspector notes: Observed that a functioning thermometer is not available to measure thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Correct within 10 calendar days

Inspector notes: Observed metal pans wet stacked in main kitchen's shelf. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry Correct within 72 hours.