SUBWAY # 17079

EHS observed employee don gloves, engage in sandwich making, use register, doff gloves, then don new pair of gloves without washing hands.

Food employees shall clean their hands before donning gloves to initiate a task that involves working with food.

EHS directed employee to wash hands before donning gloves.

EHS observed lack of posted permit.

Post the permit in a location in the food service establishment that is conspicuous to consumers.

PIC to post current permit conspicuously.

EHS observed leaking condenser unit in WIF being controlled with drip pan.

Equipment shall be maintained in a state of repair.

PIC to have unit serviced.

EHS observed interior bottom of leftmost front food service handwash station with buildup of debris, black substance in bottom of cabinet.

The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

PIC to maintain cleanliness.

EHS observed:

-splatter on ceiling tiles directly above WIC/alcove by front access -cobwebs in corner of doorframe on door to patio area.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to clean areas, maintain.

EHS observed no CFSM certificate posted. PIC does not know if CFSM is current or who CFSM is.

The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Facility to post current CFSM certification in public view.

PIC could not locate current employee health reporting forms.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

PIC to obtain and sign forms.

Facility does not have accessible bodily fluid cleanup kit.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

PIC to ensure facility always has access to kit.

EHS observed facility has posted a previous expired inspection.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC to obtain, display most current inspection.

EHS observed that facility did not have permit posted in public view, that it was stored with binders at FOH temperature log area.

Post the permit in a location in the food service establishment that is conspicuous to consumers

EHS observed:

-Interior bottom of prep table area in front of house with debris, staining.

The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

PIC to maintain cleanliness.

EHS observed:

-Interior bottom of WIF with ice buildup, food debris.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to clean areas, maintain.

EHS observed no CFSM certificate posted. PIC has no access to office where certification may be stored.

The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

PIC to make certification accessible at facility at all times, post in public view.

EHS observed that PIC has no access to employee health reporting forms.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

PIC to make forms accessible to staff at all times.

EHS observed both hand sinks on front line without provided paper towels. Dispenser empty.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

PIC replaced towels on site.

EHS observed PIC does not have access to managers office where body fluid kit is ostensibly stored.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

PIC to ensure facility always has access to kit.

EHS observed that facility has no accessible record of pest control activities.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC to ensure that proof of pest control is kept accessible at facility at all times.

EHS observed facility has posted previous, expired inspection.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC to obtain, display most current inspection.

EHS observed:

• "Ever Ocean" trays with debris, staining stored as clean
• Trays stored as clean on drying rack with stickers still present

The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

PIC to re-clean, remove stickers.

EHS observed:

• Make tables in BOH with debris, staining on surfaces from over-time use
• Grates/grills of drying rack with significant buildup from over-time use

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean items at a higher frequency.

EHS observed staining, grease buildup on ceiling tiles of line area above ovens.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to replace/clean tiles in question.

EHS observed no CFSM being displayed. EHS requested the certificate from PIC. PIC stated that he has to sign up for the class.

Corrective action- PIC needs to ensure that at least one staff member has CFSM and it is in good standing and not expired.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Observed dead bugs in ceiling lighting in back prep/storage area. Also in the dining area EHS observed two dead bugs by the window.

Corrective action- PIC needs to ensure that all pests dead or alive must be properly discarded.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

EHS requested for pest control records from PIC. PIC could not provide records to EHS.

Corrective action- PIC needs to make sure that a certified pest control company is servicing the facility routinely. PIC must also provide documentation of records.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed on the serving table where the food is stored that there was food build up around the corners of where the meatballs are hold holding.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed clean pans still having leftover stickers on them.

Corrective action- PIC needs to make sure that while cleaning dishes. Employees are going through each washing process: rinse, wash, sanitize. Dishes that are clean should not have food debris or leftover sticker still on them. If stickers will not come off. PIC needs to properly discard items and replace them.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed the entire facility floors need to be cleaned. The kitchen and the dining area floors need to be properly cleaned. EHS observed a spill on the floor where customers are placing there orders.

Corrective action- PIC needs to ensure that the facility floors are routinely cleaned. If a spill happens. It must be properly cleaned up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf