SUBWAY 521

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned steak and chicken 44-45F in sandwich unit approximately 45 minutes. Moved to reach in cooler Corrective Action Taken

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. New employees with no food handler training.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Bathroom facility not clean. -men's bathroom sink and mirror lightly soiled

Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection, printed, and posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has a light accumulation of dust/debris.

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at front line

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom door not fully self-closing Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Slow draining water in handwash sink, three-compartment sink, or mop sink. -mens restroom

Marked exit/path to marked exit blocked. For reporting purposes only. -marked exit path blocked by bags of trash and cardboard boxes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned chicken 48°F less than 4 hours in reach in cooler, operator moved to walk in cooler Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's room door does not close fully

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent over reach in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cups stored above food contact items on dish drying rack, operator relocated to bottom shelf. Corrected On-Site

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

Basic - Hole in or other damage to wall. -door frame on right side of back door in disrepair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door