Subway #19148 Improves its Sanitary Rating

Basic - - From inspection on 2016-09-08: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - From follow-up inspection on 2016-09-16: Still the same **Time Extended**

Basic - - From inspection on 2016-09-08: Basic - Light out, reach in freezer. - From follow-up inspection on 2016-09-16: Still the same. **Time Extended**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Employee personal items stored in or above a food preparation area. Cellular phone connection cables on top of paper towels dispenser, handwash sink, prep area, employee removed it, **Corrected On-Site**

Basic - Light out, reach in freezer.

Basic - Water leaking from faucet/handle. 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee placed mop in mop sink area. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by bread cart, employee relocated cart, **Corrected On-Site**

Critical - Observed buildup of slime on soda dispensing nozzles-up inside hole

Critical - Hotel and Restaurant license not properly displayed.Repeat Violation.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--RUSTED-3-door kitchen Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions-kitchen Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed-expired

Carbon dioxide/helium tanks not adequately secured.Corrected On Site.

No Heimlich maneuver sign posted. Repeat Violation.Corrected On Site.-get one more legible

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-gave application and instructions

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--50 degrees--excess heat from ovens and using plastic holding containers for potentially hazardous foods.--moved to cooler cooler

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--meatballs-hot-hold-front counter.Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours--chicken patties at hot-hold--UsE time and leu of temperature

Nonfood-contact equipment not designed and constructed in a durable manner-shelves in 3-door RUSTY-need paint or replace.

Critical - Cold water not provided/shut off at employee handwash sink-only handsink-kitchen

No Heimlich maneuver sign posted-google on line Repeat Violation. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured by door.

Critical - Handwash sink not accessible for employee use at all times-garbage can.

Observed attached equipment soiled with accumulated dust-vents in ladies and mens room.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.Corrected On Site.

Observed hole in wall-ladies rooabo e mirror

Critical - Observed potentially hazardous food thawed at room temperature-chicken.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-105 degrees.

Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.--meatballs

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area-needs to be recauked.

Violation: 38-10-1Light not functioning--one side is out by restrooms.

Violation: 38-10-1Light not functioning-front door.

Critical - Covered waste receptacle not provided in women's bathroom.

Equipment and utensils not properly air-dried.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Hand wash sink lacking proper hand drying provisions--prep area.

Light not functioning--one side is out by restrooms.

Light not functioning-front door.

Critical - No conspicuously located thermometer in holding unit.

No copy of latest inspection report.

Critical - No garbage bags in waste receptacle-ladies and mens.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. All employees need to be certified.

Critical - Observed bathroom facility not clean--ladies.

Observed food debris accumulated on kitchen floor--dining room.

Critical - Observed food stored on floor--olives, pickles and soda boxes on floor.

Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination--drink and glass next to prep area..

Observed personal care item stored on shelves with dry storage, shoes on soda boxes and under shelving, apron on soda boxes, purse and sweater hanging on shelf with cups.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--44

Critical - Observed toxic item stored in food preparation area--degreaser on boxesnext to prep table.

Observed wall soiled with accumulated black debris in dishwashing area.