Subway #27186

Inspector notes: Observed back handsink near warewashing area without paper towels or an approved hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Must provide paper towels to handsink prior to re-inspection

Inspector notes: Observed no hand towels available at the back hand sink. Informed PIC that all hand sinks need to be provided with hand drying provisions. Hand towels were provided at time of inspection. Suggested installing a towel dispenser for increased ease of use. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed the sanitizer dispensing tube to be leaking at the air gap portion. Informed PIC that it needs to be serviced and repaired. Observed the handle of the faucet at the three-compartment to be leaking when water is one and faucet is turned off. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed broccoli cheddar soup and meatballs in marinara sauce on the hot holding line with internal temperatures ranging 120*F-130*F. Informed PIC that hot held food must be held at 135*F or higher. After investigation, it was found that the knob for the machine was bumped and turned off as a result. Instructed PIC to reheat the food to 165*F and place them back in the hot holding unit. The unit was turned on and properly hot holding at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that there needs to be a Certified Food Protection Manager available on site at during all hours of operation. PIC stated that they are in the process of getting theirs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation