SUBWAY #17120

Violations (4)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (H) Before donning gloves to initiate a task that involves working with FOOD; Service line Observed only employee present at start of inspection use a cell phone then proceed to don gloves to prepare food without washing hands first. Employee also continued to use POS and start a new order without washing hands before donning gloves.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handsink behind POS Per item #8, observed employee don gloves to work with foods without washing hands first after contaminating hands. The handsink that is most convenient for employees on the make line was observed to have equipment stored in the basin making it inaccessible. The only other handsink in the facility is in the back room, not convenient for use.

  Preventing Contamination by Hands

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC stated the area director has a CFPM but was unable to provide on site. Obtain copy and post on site by next routine inspection.

  Supervision

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 3 comp sink Observed inner portion of spray nozzle at the 3 comp sink to have accumulation of debris. PIC stated they attempted to clear the debris with a green scrub pad and sani-wipes.

  Utensils, Equipment and Vending