Subway

Inspector notes: Observed several pans that were stored as clean and stacked together on the clean dishes rack. When some of the pans were separated, water was observed coming out from between the nested pans. Discussed with person in charge that dishes must be fully air-dried prior to stacking them together. Person in charge separated the wet pans so they could fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed no hand soap available for the handwashing sink in the main food preparation area. Observed paper towel dispenser that was empty and did not have batteries. Discussed with person in charge to regularly check all handwashing sinks for soap and paper towels and replenish them as necessary. Person in charge acquired more soap and paper towels for the dispenser and will get replacement batteries for the paper towel dispenser. 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

Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge acquiring a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed handwashing sink in the back area across from the walk-in door that is beginning to become detached from the wall. All handwashing sinks should be sealed smooth and flush to the wall. Add silicone or caulking so that the sink is smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection