Subway

Inspector notes: Observed prep sink caulking to be missing, cracked, or otherwise in disrepair, rendering the area neither smooth, nor easily cleanable. Also observed large 2ftx2ft holes beneath the hand sink in the back food prep area, and beneath the faucet handles of the mop sink which leave plumbing exposed. Discussed repair timelines with PIC, who inputted work orders to address the issue. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed establishment open and operating. Observed sewage actively backing up into the back of the establishment near the three-compartment sink, mop sink, and dry storage. Employee stated that this has been occurring for over three-days. Informed PIC that they need to close immediately. Informed PIC that their operating permit is suspended until the sewage is no longer backing up. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health

Inspector notes: Observed food employee move from register to handwash sink before preparing sandwiches, where employee rinsed hands with soap and water for total of 10 seconds. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed buildup of organic matter on soda nozzles from fountain drink dispenser. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. All food-contact surfaces must be cleaned to sight and touch