Subway #38326

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SLIGHT MINERAL BUILD-UP AT CHUTE OF SELF SERVE ICE MACHINE.NEED TO CLEAN AND MAINTAIN

PROPER DATE MARKING AND DISPOSITION

ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE.INSTRUCTED TO PROVIDE OR KNOW THE LOCATION

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKING FAUCET AT THREE COMPARTMENT SINK,ALSO HANDWASHING SINK AT FRONT PREP AREA SLOWLY DRAINING,REPAIR CAUSE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILD-UP AT CEILING VENT ABOVE THE WALK-IN FREEZER AND WALK-IN COOLER.CLEAN AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF EMPLOYEES FOOD HANDLER TRAINING CERTIFICATES, MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. - -

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FRONT TWO DOOR COOLER FOUND AT 48.6F WITH FOOD SUCH AS CHEESE AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLA...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. CHEESE AT 48.2F AND 47.5F. MAYO AT 48.ALL FOOD DISCARDED. ESTIMATED 5LBS WITH A VALUE OF $5.00. CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PLASTIC ICE SHOOT ON THE SODA DISPENSING SYSTEM DIRTY. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INADEQUATE LIGHTING IN THE WALK-IN FREEZER. MUST PROVIDE STRONGER, ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE FRONT PREP TWO DOOR COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE CARDBOARD AS LINER FOR SHELVING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE WALK-IN COOLER AND UNDER CO2 TANKS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN, REMOVE DUST BUILD UP ON THE CEILING VENT COVER INSIDE THE WASHROOM.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

ICE ARE NOT PROTECTED DURING STORAGE. INTERIOR PANEL OF THE ICE MAKER, NOT MAINTAINED. WET BLACK MOLDY LIKE SUBSTANCE ON THE BOTTOM RIGHT AND LEFT SURFACES OF THE ICE MAKER. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE THE SURFACES. INSTRUCTED NOT TO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN, REMOVE DUST BUILD UP ON THE CEILING VENT COVER INSIDE THE WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR NOZZLE ON THE SODA DISPENERS TO REMOVE DISCOLORATION AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS ON FLOOR INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MECHANICAL DRAIN UNDER THE THIRD COMPARTMENT SINK(SOUTH SIDE) AT THREE COMPARTMENT IS LEAKING, INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD STAINS ON EXTERIOR OF SINKS IN DISHWASH AREA AND FOOD DEBRIS ON SHELVES BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO CLEAN EQUIPMENT.

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

FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE FRONT SERVING/PREP DISPLAY COOLER AT IMPROPER TEMPERATURE: COOKED SLICED TERIYAKI CHICKEN AT TEMP OF 44.5F; FOOD DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER. COLD PRODUCTS MUST MAINTAIN TEMP ...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE COMING FROM THE REAR AREA TO FRONT PREP/SERVING AREA AND WITHOUT WASHING HAND PUT-ON FOOD GLOVES AND SERVED CUSTOMER (SANDWICH, A READY TO EAT PRODUCT). PROPER HAND WASHING PROCEDURE EXPLAINED. HANDS MUST BE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN SHELF WHERE SLICERS ARE STORED (ONION PEEL AND OTHER DEBRIS). CLEAN INTERIOR OF ICE MACHINE AND ICE DISPENSER NOZZLE AT SAME UNIT.(MINERAL BUILD-UP).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR SOUTH WEST CORNER UNDER THE SHELF IN REAR AREA(DEBRIS).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE MILK/SODA REACH IN COOLER AND MAKE CONSPICUOUS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER INSIDE MILK/SODA REACH IN CO...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.WE THE MANAGER ON DUTY AND I OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SWEEP FLOOR INSIDE THE WALK-IN COOLER UNDER SHELVES AND CORNERS(FOOD DEBRIS)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. EXPOSED HAND SINK NO PAPER TOWELS AND SOAP.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SIDE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT EXPOSED HAND SINK NEEDS SPLASH GUARD BETWEEN THE PREP AREA.

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

The walls and ceilings shall be in good repair and easily cleaned. NEEDS TO COVER OR REPAIR OPEN HOLE IN THE DINNING AREA,NEXT TO WINDOW

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL CONSTRUCTION EQUIPMENT NEEDS TO BE ELEVATED AND ...