SUBWAY #56978

Violations (6)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;

  Employee Health

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  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. Did not observe a Certified Food Protection Manager certificate posted at the facility.

  Supervision

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-101.19 NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Three compartment sink Observed the caulk behind the three compartment sink had not been replaced. Per the preoperational inspection conducted by Jack Kincaid on 6/18/26, "The caulking behind the three compartment sink is not showing signs of mold, but needs to be replaced..."

  Utensils, Equipment and Vending

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Particle board above clean dish rack Observed the particle board above the clean dish rack had not been repaired/replaced. Per the preoperational inspection conducted by Jack Kincaid on 6/18/26, "There is a section of exposed particle board above the clean dish rack. The particle board could potentially contaminate clean dishware. Replace or repair with 72 hrs."

  Utensils, Equipment and Vending

• 33d8bcce-81d2-4520-b96f-06b8a8cdaebb

  Hot and cold water available; adequate pressure

  5-103.12 Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. Prep sink Observed prep sink pressure appeared to be low even when both hot and cold taps were fully opened.

  Physical Facilities

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  Sewage and waste water properly disposed

  5-402.13 SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. Prep sink Observed a large gap (approximately 1 ft) between the bottom of the sink drain pipe and the floor drain. Per preoperational inspection conducted by Jack Kincaid on 6/18/26, "There is no drain pipe on the food prep sink, there was no over flowing of water when the water was turned on, but the pipe should be re-installed." Did not observe the drain pipe for the sink had been re-installed.

  Physical Facilities