SUBWAY

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored on container at storage shelf Corrected On-Site

Basic - Single-service articles improperly stored. Case of water stored on floor at walk in cooler

Basic - Equipment in poor repair. Gasket on cooler adjacent to sandwich prep line.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Meatballs and sauce 123f. Advised rapid reheat to 165 and hold at 135 or hotter

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 proof in subway. found kits in boiler/fire closet in gas station. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Delivery was set in front of hand wash sink and gallon jug in basin.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms used for out building/fuel-market and subway.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Facility in need of deep cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, ham, turkey, tuna salad, sliced tomatoes and lettuce at 46-49°. All products stocked at 1100. Putting these items on a 4 hour plan to discard at 300. Internal s Maintenance is checking unit.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Young lady with watch/bracelet, making subs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 75° Corrective Action Taken