SUBWAY

No CFSM at facility. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)

No written procedures for bodily fluid clean-up. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed restroom cleaner spray bottle stored on the prep area of the prep sink. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: Spray bottle moved to chemical storage rack.

Staff unable to properly answer questions regarding restriction, exclusion, and return to work policies of food borne illness related symptoms and illnesses. CA: PIC must be able to name all 5 symptoms and 6 illnesses and explain the policy regarding reporting, restriction, exclusion, and return to work.

CA: EHS provided RED Book discussed proper policy and PIC able to explain in return.

PIC unable to provide proof of employee health training. (Signed documents kept off site) CA: 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;

Staff unable to provide procedure and approved chemical to use in case of a vomit/fecal incident. (Staff provided SSDC Restroom Cleaner. No bleach in facility.) CA: 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.

Season shakers on sandwich line observed without labels. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.