SUBWAY 23235

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104 and discussed having appropriate equipment available. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Basic - Knife storage chlorine sanitizing solution not at proper minimum strength. Sanitizer for Knives (Chlorine 0ppm) on line. Operator replaced and stirred the solution, chlorine 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked beef meatballs in tomato sauce (115°F - Hot Holding) for one hour per operator. Operator reheated the meatballs in the microwave to a temperature of 169°F and also turned up the heat on the steam table. Corrected On-Site

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Air vent attached to back wall over mop sink has accumulation of dust. Warning - From follow-up inspection 2021-09-24: Time Extended