SUBWAY 3251

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed hose hanging in the mop sink, operator corrected. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed pans of deli turkey and deli ham in the walk in cooler not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured next to shelf in the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on top shelf in the walk in freezer.

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on pans in reach in walk in cooler.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Observed accumulated garbage around the dumpster. Warning - From follow-up inspection 2025-03-10: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2025-03-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (46F - Cold Holding); egg (46F - Cold Holding) operator stated just finished a rush and unit was left open turned unit thermostat down and will keep check to make sure items are at 41F or colder within 4 hours. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee removed cutting board from handsink rinsed with water and placed in clean dish dry rack. Employee advised that board must be fully washed rinsed and sanitized before it is considered clean. Employee put in dirty dish holding. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink at dishwash are used to hold cleaned dishes for drying. Items removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager working with open foods while wearing watch. Employee with cloth bracelet on wrist while preparing open foods.

Basic - Employee with no hair restraint while engaging in food preparation. Observed manager working with open foods with no hair restraint.

Basic - Old labels stuck to food containers after cleaning. Observed metal containers with partial labels still adhearing to surface after cleaning.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs stored in preptop unit at 51F. See stop sale .

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front under counter reach-in cooler.