Subway

Hands clean and properly washed

Violation of Code: [511-6-1.03(5)(c)] Observed failure to wash hands in between tasks. Observed employee go from slicing meat to preparing sanitizer back to slicing meat without washing hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P Employee washed hands Corrected On-Site. New Violation.

Proper cold holding temperatures

Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain cold foods at or below 41F Observed meats in front food service area out of temperature. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below New Violation. Correct By: 10/10/2026

In-use utensils: properly stored

Violation of Code: [511-6-1.04(4)(k)] Observed failure to properly store in use utensils in between uses. Observed tuna scoop with handle in contact with food item. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; Scoop removed Corrected On-Site. New Violation.