Subway #21739

2-2D: .07(3)(b)Observed the hand sink by the back exit door did not have any paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC (person in charge) placed paper towels by the hand sink.

2-2D: .06(2)(o)Observed hand sink located by back exit door blocked by a empty carboard box. 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: Cardboard box was removed to an approved location.

11C: .04(6)(c)Observed a reduced oxygen package of ready to eat chicken thawing in a metal container that contained standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The prep cooler facuet was turned on to thaw the package of chicken under running water. PIC (person in charge) was coached on approved thawing methods.

1-2A: .03(2)Observed a PIC (person in charge) not present. A PIC shall be present at all times.

1-2B: .03(3)(c)Observed no CFSM (certified food safety manager) not posted. CFSM shall be onsite and posted in public view. Corrective Actions: FAILURE TO CORRECT VIOALTION BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN AN APPROVED CERTIFIED FOOD SAFTEY MANAGER DOCUMENT IS POSTED INTO PUBLIC VIEW.*

2-1B: .03(5)(c)At the beginning of the inspection, observed food employee touch cashier screen, put on new gloves, and then proceeded to prep sandwiches without washing her hands. 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: Food employee washed her hands.

2-2A: .03(2)(m)Food employee was unable to find singed employee health forms. Food employee called her GM and GM stated on the phone that the food employees present has not signed their employee health forms. 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) Corrective Actions: FAILURE TO PROVIDE SIGNED EMPLOYEE HEALTH FORMS BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSATED WHEN SIGNED EMPLOYEE HEALTH FORMS ARE PROVIDED

2-2A: .03(4)(a)(b)(c)(e)(f)While on the phone with the GM, GM was unable to name reportable disease. 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: Facility was given an employee health policy and trained on reportable diseases.

2-2E: .03(6)Facility was unable to provide written procedures or a kit for a vomiting and diarrheal event. 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. (Pf) Corrective Actions: *FAILURE TO CORRECT VIOLATION BY INFROMAL WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN VIOALTION IS FULLY CORRECTED