SUBWAY #17298

1. Observed meat slicer stored for use on prep table in main kitchen with visible food debris and residue along blade and surfaces.
2. Observed tomato slicer with food debris between blades stored for use under prep table in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Both equipment cleaned and sanitized.

Observed 12-Shamrock 1% chocolate milks (7fl oz) date marked by the manufacture with best by date of 1/15/2026 in self serve cooler in lobby.

C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: Milk discarded.

Observed heavy food accumulation and dirt along floors inside WIC and WIF in main kitchen. 2. Observed interior of roller cabinet soiled with residue and dirt stored in WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed accumulated food splatter along wall above prep table in main kitchen.
2. Observed accumulated black substance and dirt under 3-compartment sink in main kitchen.

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

Observed several missing, damaged baseboards along left side of wall under 3-compartment sink in main kitchen.

C/A: Repair area; All physical facilities shall be maintained in good repair.

1. Observed employee preparing food wearing gloves touch clothing and return to preparing food along front food service area.
2. Observed employee use cash register then done gloves and return to food prep along front food service area.

C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: All employees properly washed hands.

1. Observed food debris and dirt accumulated along floors in WIC and WIF primarily under shelving in main kitchen.
2. Observed accumulated black substance and dirt under 3-compartment sink in main kitchen.

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

1. Observed splatter and food debris along doors and base of bread holding unit and food equipment along front food service area of facility.
2. Observed splatter and food debris along lower shelving of cold/hot holding table along front food service area of facility.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: Staff began cleaning equipment during the inspection.