SUBWAY

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink at front counter Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Womens Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both

Basic - Floor soiled/has accumulation of debris. Interior corner under microwave Edge of floor under triple sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back prep area slightly soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath microwave

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's room door closer needs adjusted, slight gap after closing. Unable to prevent possible airborne contamination. Per operator, will submit a work order.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soap dispenser by back room hand wash sink soiled.

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. No Heimlich maneuver/choking sign posted. -misplaced during remodel. Provided printed copies of both documents. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. -no expiration date on food handler training certificates. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floors soiled under 3 compartment sink, syrup rack. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on counter behind toasters.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands for less than 10 seconds prior to putting on gloves to make order.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken in individual serving containers in make table 44-45°f. Operator adjusted unit since product is in an extra container. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. -no expiration dates on certificates.

Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink, behind grease trap. Wall soiled with accumulated grease, food debris, and/or dust. -above walk-in cooler, wall, shelves in walkway to back of house.