SUBWAY

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of sink. Employee removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee, hired one week ago. Form emailed to operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch. Employee Removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket, employee removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket. Employee remand stored properly Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on yellow bucket, Employee removed, cleaned and stored properly. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on top of yellow bucket, Employee removed, cleaned and stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tuna salad (46-47°F - Cooling) at 4:27pm. Per operator, over 4 hrs. Observed tuna portioned in deep pans. Educated operator on proper cooling techniques.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (44-45°F - Cold Holding) at 4:33pm. Per operator, 20 min. Operator placed on ice to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tuna salad (46-47°F - Cooling) at 4:27pm. Per operator, over 4 hrs. Observed tuna portioned in deep pans. Educated operator on proper cooling techniques. See Stop Sale.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter and rear kitchen hand sink at 81-82°F.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked steak thawing at room temperature. Operator placed into walk in cooler. Corrected On-Site