SUBWAY 45001

Violations (3)

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge could not locate their signed employee health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge reviewed and signed the employee health policy agreement.

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Observed

  .05(7)(a)1Observed food debris present on the multi use bread liners that were stored as clean. Observed heavy build up present on the interior of a container used for cooked meatballs (container stored as clean). Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Multi use bread liners were placed at the 3 compartment sink to be washed, rinsed, and sanitized. The meatball container was discarded due to how much buildup was present in the interior of the container.

  Priority Foundation

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4The flow of dirty to clean dishes at the 3 compartment sink goes in the direction of the handwashing sink (the drain board for clean dishes at the 3 compartment sink is directly next to the handwashing sink). No splash guard present on the right side of the handwashing sink (side directly next to the drain board used for storing clean dishes at the 3 compartment sink). The flow of the dirty to clean dishes at the 3 compartment sink will need to be switched so that the direction of clean dishes goes in the direction opposite of the handwashing sink or a splash guard will need to be installed. Observed water splashes stored on the food scale that was stored next to the front handwashing sink. A splash guard will need to be installed to the left of the front handwashing sink if equipment is to be stored in that area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Food scale was taken to the 3 compartment sink to be washed, rinsed, and sanitized.

  Core