Subway

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed broken tiles at the floor juncture located under three-compartment sink. Observed caulking around grease trap under three-compartment sink damaged and not properly sealed, resulting in gaps. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed organic material in the floor drain under the beverage fountain. Also observe grime in the cabinet under the beverage machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed sliced tomatoes and portioned cups of steak with internal temperatures between 46*F - 49*F in refrigerated prep case. Also observed sliced tomatoes and cutting spinach with internal temperatures between 44*F - 49*F in the reach in refrigerator across from the refrigerated prep unit; the measured ambient temperature of the unit was 46.4*F using a min/max. The employee indicated they did not take internal temperatures today and these foods had been in the units for more than 4 hours. Discussed measuring temperatures of time/temperature controlled for safety (TCS) foods at the beginning of the day to ensure all equipment is functioning correctly. Also discussed covering TCS foods to help them maintain internal temperatures under 41*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed 2 slicers with green food debris. Employee indicated these pieces of equipment were cleaned. All food-contact surfaces must be cleaned to sight and touch. Employee put these pieces of equipment in the dish area

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed organic material in the floor drain under the beverage fountain. Also observe grime in the cabinet under the beverage machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection