Subway

Inspector notes: Observed that there was no employee reporting agreement.511-6-1.03 (4)(a)The permit holder shall require food employees to report to the CFSM information about their health as they relate to diseases that are transmissible through food.

Inspector notes: Observed salami in the reach in cooler was at 47 degrees.511-6-1.04(6)(f)TCS foods shall be maintained at 41 degrees or below.C/A TCS foods were moved to walk in cooler.

Inspector notes: Observed that there was no hand washing sign at the front hand sink.511-6-1.07(3)(d) A sign that notifies food employees to wash their hands shall be provided at all hand washing sinks.

Inspector notes: Observed missing date marking on various food items (sliced tomato, lettuce, chicken strips, and tuna) in reach in cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking. PIC date marked.

Inspector notes: Observed employees preparing customers food with no hair restraints. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC provided hair restraints.

Inspector notes: Observed equipment boxes stored on kitchen floor. cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC move boxes and stored 6 inches off the floor.