Subway

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item. (corrected on site)

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food. (corrected on site)

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Cleaning frequency. where equipment and utensils are used for the preparation of time/temperature controlled for safety (tcs) food on a continuous or production-line basis, utensils and food-contact surfaces of equipment not washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. equipment food contact surfaces and utensils shall be cleaned: \nexcept as specified in subitem b of this item, before each use with a different type of raw animal food such as beef, fish, pork or poultry / each time there is a change from working with raw foods to working with ready to eat foods / between uses with raw fruits or vegetables and with time/temperature controlled for safety (tcs) foods / before using or storing a food temperature measuring device. subsection (a)(03)a of this section does not apply if the food contact surface or utensil is in contact with a succession of different raw meat and poultry each requiring a higher cooking temperature as specified in table 20-21.04-1 of this code than the previous type. (corrected on site)

Presence and use, restrictions, conditions of use. using pesticides that have not been properly registered and approved by appropriate governmental authorities for the purpose of maintaining food service establishments in a sanitary condition. (corrected on site)

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events. (corrected on site)