Subway

Maintaining & Using Handwashing Sinks - Handwashing sinks are not kept clean, maintained and/or used as specified in the Food Code.

Observed soiled handsink in men's restroom.

Food employee wearing jewelry while preparing food.

Observed two employees wearing bracelets and watches during food prep.

When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines.

Observed employee to work the register and then put on gloves to prep a sandwich without first washing hands. Employee was instructed to wash hands; employee complied. Discussed appropriate times for handwashing.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee drink stored with consumer foods in dry storage. Employee moved to bottom shelf away from consumer foods.

Refuse receptacles are not rodent-resistant, such as plastic bags, are stored outside

Observed a plastic trash bag stored outside the back door.

Designated dressing rooms/lockers not used by employees

Observed employee phones on back prep table. Employee moved to another location.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed buildup inside the soda nozzles at the soda fountain. Employee cleaned during inspection.

Single-service/use items stored in prohibited areas

Observed single-service cups, cup lids, and bowl lids stored under the front handsink. Employee removed.