SUBWAY

2-2D: .06(2)(o)Observed food storage container stored in hand sink in back of facility A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: container removed from handsink

12B: .03(5)(h)Observed employee prepping food while wearing a watch and bracelet Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: items removed from wrists

13A: .02(1)(d)Observed most recent inspection not posted in facility 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. (C) Corrective Actions: Provided todays inspection report via email for facility to post.

2-2A: .03(2)(m)Person in charge unable to provide verifiable way to show that staff have been trained on symptoms and illnesses to report to management (2ND REPEAT OF VIOLATION, IF MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge unable to provide symptoms/illnesses to report to management. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Reviewed employee health policy with person in charge, provided document via email as well

2-2A: .03(2)(m)Person in charge unable to provide verifiable way to show that staff have been trained on symptoms and illnesses to report to management Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Observed open water bottle stored above food service items (2nd repeat, if violation is marked out on next inspection permit may be suspended. ) Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: water bottle discarded

10D: .04(4)(d)Observed salt/pepper, oregano, parmesan cheese shakers bearing no labels. 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. (C) Corrective Actions: All items labeled with common name.

2-2A: .03(2)(m)Person-in-Charge Duties (Pf) - (PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses) Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

12B: .03(5)(g)Observed employee prepping food while wearing braclets Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Jewelry removed