SUBWAY

14C: .05(10)(e)1&3Observed single service cups stored on the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge removed cups from being stored in direct contact with the floor and placed it 6 inches off of the floor.

2-1B: .03(5)(c)Observed employee remove jewelry and immediately after removing jewelry continued with the previous task instead of washing hands. Also observed that same employee walk out of the facility and did not wash their hands whenever they re-entered the facility. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Instructed the employee to wash hands and discussed when it was appropriate to wash.

10D: .04(4)(d)Observed vinegar, oil and salt and pepper that were removed from its original packaging, placed in a container and was not labeled with the common name in English. 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: Person in charge labeler all items with the proper name in English.

12B: .03(5)(g)Observed employee actively prepping food with jewelry on (watch and also wedding ring) 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)

14C: .05(10)(e)1&3Observed a box brown paper bags stored in direct contact with the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge removed the box of brown paper bag and placed it on the shelf 6 inches off of the floor.

4-2B: .05(6)(n)Observed sanitizer in the three compartment sink that was not the correct concentration for sanitizing (sanitizer was too low.) A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility has chlorine as well as the test strip for chlorine sanitizer and can make sanitizer onsite.