Subway

Inspector notes: Observed no paper towels present at the handwashing sink in the front counter service area and did not observe any paper towels at the handwashing sink in the back prep area. Person in charge replenished the empty paper towel dispensers. Discussed with person in charge that all handwashing sinks should be adequately stocked at all times and to replenish empty paper towel rolls as they empty. Discussed with person in charge to do a routine visual inspection of the sinks prior to opening and replenishing handwashing supplies as necessary throughout the day. 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. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed meat balls and soup that were hot holding in the hot well according to the person in charge. The internal temperature of the meatballs as measured using a probe thermometer was between 124°F - 128°F. The internal temperature of the hot soup as measured using a prob thermometer was also between 124°F - 128°F. Based on the time sticker for the hot foods, the foods had been in the hot well for approximately 1 hour. Person in charge removed the meat balls and soup from the hot well and rapidly reheated the meat balls and soup to 165°F. It was observed that the temperature setting for the hot well was set too low and that was adjusted to a higher temperature. Discussed with person in charge to verify holding temperatures with a thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

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

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