Subway

Violations (3)

• 2-2ACritical

  Management knowledge, responsibilities, reporting

  Violation of Code: [511-6-1.03(2)(o)] Observed failure of PIC to ensure employees agree and understand the risks and importance diseases that are transmissible through food. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and EHS will email employee health forms to PIC. New Violation. Correct By: 09/29/2026

• 2-2E

  Response procedures for vomiting & diarrheal events

  Violation of Code: [511-6-1.03(6)] Observed failure to keep a bodily fluid kit or procedures inside the facility on cleaning up vomit or fecal matter accidents that may occur inside facility. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf PIC advised to either get procedures and make sure they have the supplies listed inside facility, or a spill kit. New Violation. Correct By: 09/29/2026

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] Observed failure to properly label food that is being held under time as a public health control. Observed time sticker labeled for meatballs to be discarded on Sunday 9/20. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P PIC discarded meatballs and put on new time sticker. PIC advised to always remember to change the sticker when changing the meatballs. Corrected On-Site. New Violation. Correct By: 09/22/2026