Subway

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed no written procedures for the clean up of vomit and diarrhea at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with printed procedures for the clean up of vomit and diarrhea at the time of inspection and advised the assembly of a kit for the clean up of vomit and diarrhea. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels available at the handwashing sink in the back of the kitchen at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discovered paper towel roll under the three compartment sink and placed paper towel roll on the rack by handwashing sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed expired CFPM onsite at the time of inspection. A valid, in date Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes 46*F, shredded lettuce 46*F, spinach 46*F, turkey 50*F, tuna 47*F, chicken 46-50*F, bologna 47*F in the cold table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC and temperature log, temperatures were taken at 10am and the TCS food products were 41*F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC called for repair at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed establishment rear hand sink with no paper towels, paper towel dispenser found on the floor un installed. The same violation was written previous routine inspection. Please re-install paper towel dispenser on wall and maintain paper towels.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed paper towel dispenser by handwash sink next to the mopsink to be broken, such that no paper towels were available at the handwash sink. Had PIC provide additional roll of paper towel by handwash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic food containers being stacked while still wet. Had PIC unstack containers to properly air-dry before being stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.