Subway

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (CHICKEN, SOUPS, DELI MEAT ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

NOTED WASTE WATER BACKING UP (GREASE AND FOOD PARTICLES INSIDE THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM THE OTHER COMPARTMENTS. WATER FINALLY RECEDED AFTER SOME TIME. INSTRUCTED TO REPAIR AND MAINTAIN. CITATION IS...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NOTED NO COLD RUNNING WATER AT THE BATHROOM HAND WASH SINK USED BY BOTH EMPLOYEES AND CUSTOMERS. TEMPERATURE OF WATER AT TIME OF INSPECTION WAS 107.9F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT THE BATHROOM HAND WASH SINK. CITATION ISS...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR COOLER BELOW THE COUNTER WITH AN AIR TEMPERATURE OF 62.4F. THE COOLER WAS NOT USED TO STORE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F....

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT THE COLD HOLDING DISPLAY COOLER. OBSERVED TUNA SALAD AT 51.6F, HAM AT 52.8F, CHEESE AT 51F, TURKEY AT 51.2F, EGGS AT 50.8F, EGG WHITES AT 51F, SALAMI AT 44.7F, ROAST BEEF AT 46.4F, COL...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR THE WALL BELOW THE HANDSINK IN THE BASEMENT PREP AREA AND PROVIDE BASEBOARD ALONG THE WALL.