Subway

Inspector notes: Observed floor drain beneath the storage rack across from the mop sink to be pooling sewage at time of inspection. Per PIC, the floor drain catches the effluent from the walk-in cooler, and the cooler had just completed it's defrost cycle. PIC was able to remove debris from the strainer to allow for the sewage to be discharged through the floor drain. Discussed routine maintenance with PIC. All plumbing must be maintained in good repair at all times

Inspector notes: Observed food employee rinse dishes in warewashing area, then move to food prep area and don gloves before reaching for cooked chicken. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Observed water temperature at handsinks range in temperature between 85*F-97*F, and water temperature at prep sinks and warewashing area not exceeding 90*F. Facility water heater was adjusted and handwash sinks were at 110*F consistently and prep sinks/warewashing sinks were at 120*F consistently. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature

Inspector notes: Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 4TH CONSECUTIVE VIOLATION