Subway #24073 Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In and around the water heating tank tray.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on prep table wee cookies are cool holding.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse and cell phone in cart with cookies that are cooling. **Repeat Violation**

Basic - Storage of office equipment, tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. Keyboard on shelf with tray liners in kitchen area

Intermediate - No soap provided at handwash sink. At back kitchen hand sink.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On soda box shelf. **Corrected On-Site**

Basic - Equipment in poor repair. Freezer door damaged top right corner.

Basic - Hole in or other damage to wall. Several near soda box stand in rear area. **Repeat Violation**

High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**

Basic - Ceiling Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Employee personal items stored in or above a food preparation area. Black duffle bag found stored on shelf in kitchen **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone found stored on top of portion containers on prep table in kitchen **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.black lexan pans found stored wet on shelf over prep station

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hole in or other damage to wall. Several holes in kitchen wall to the right of hand wash sink

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Arizona Energy drink found on right side top shelf of walk in cooler **Corrected On-Site**

Basic - Walk-in cooler shelves with rust and soiled on right side.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light missing shield cover

Basic - Stored food not covered in walk-in freezer. Comm precooked egg omelets on shelf **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Portion scoops , spreaders on laying on counter on front line. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Short cutting board in front of baine Marie on front line **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phones and handbag in kitchen area. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food server wearing a watch **Corrected On-Site** **Warning**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and rust on exterior front of soda dispenser in front lobby

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Green sandwich bakets next to HWS on front line **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open coffee cup in kitchen on wire rack with food items . **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Keys on wire rack in kitchen **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of walk in cooler door.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Front undercounter left door cooler **Repeat Violation**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

Basic - Build-up of food debris, dust or dirt on exterior of sauce packet storage container

Basic - Clean and sanitized condiment squeeze bottles store where dirty dishes could contaminate clean.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened bottle of Gatorade in the walk in cooler and ice cream in the walk in freezer.

Basic - Heavy Build-up of mold-like substance on floor drain under 3 bay sink.

Basic - Heavy Soil residue build-up on front line cooler gaskets

Basic - Heavy build up of scale and rust around handles of hand wash sink in prep area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Sandwich cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface.front line

Basic - Shelf under soda station at the front counter has debris where dry storage is stored.due to trash can over over flowing. **Repeat Violation**

Basic - Wall soiled with accumulated dust.prep area above prep table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Accumulation of substance on coffee dispensing equipment.

Intermediate - Container containing toxic substance not labeled. Plastic insert hold pan with sanitizer bucket not labeled.

Intermediate - Heavy Accumulation of substance on/around soda/ tea dispensing nozzles.

Intermediate - Ice chute soiled/build up of mold-like substance/slime.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ front line no outer gauge to measure the ambient temperature of the unit

Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ peppers **Corrected On-Site**

Basic - The interior bottom of the top microwave badly cracked

Basic - Moderate Soil residue build-up on shelf under the drink station in dinning area also box utilized as the shelf cover

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ prep area **Corrected On-Site**

Basic - Attached equipment moderate soiled with accumulated dust./ the vents in walk in cooler

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name.spray bottle of water **Corrected On-Site**

Critical - Observed moderate buildup of slime on soda/tea dispensing nozzles.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Observed hand sink being used to thaw meat. C.O.S

Observed dressing packets under the soap dispenser / in splash zone by front counter sink. C.O.S. moved dressings.

Critical - Observed moderate buildup of slime inside ice chute on fountain in dining room.

Critical - Vacuum breaker mising at hose bibb on mop/utility sink with hose attached.

Observed ceiling tiles soiled with accumulated grease above bread oven.

No Heimlich maneuver sign posted.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed an open beverage container over food preparation table. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink by three basin sink.

Observed attached equipment,fan covers on ceiling soiled with accumulated dust in walk-in cooler.

Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed gaskets with slimy/mold-like build-up. walk in.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. above triple sink, clean knives, dirty container.

Critical - Hot water not provided/shut off at employee hand wash sink. by triple sink.

Observed attached equipment soiled with accumulated dust. walk in cooler ventRepeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in between equipment , sandwich line.

Observed open dumpster lid.

Observed garbage on the ground and/or pad around dumpster.

Observed attached equipment soiled with accumulated dust. walk in cooler vent.

Critical - Condensation or other drainage not disposed of according to law. Condensation leaking into walkin freezer onto boxes of cookies and onto floor.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use knives stored in crack between fixed bain unit and fixed counter. Observed old food debris in crack, not a cleanable surface.

Critical - Observed an employee beverage container on a shelf above a food preparation table and next to clean equipment/utensils.

Critical - Observed food stored on floor. Observed cases of tomatoes stacked/stored directly on the floor. All food must be stored 6 inches off the floor.

Critical - Observed handwash sink used for purposes other than handwashing. Wiping cloth stored in rear handwashing sink.

Critical - Observed uncovered food in holding unit/dry storage area. Observed an open bag veggie patties in freezer, not protected.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed quaternary ammonia in 3 comp sink at 0 ppm.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermocouple reading 29F in icewater.

Critical - Observed handwash sink used for purposes other than handwashing. Observed employee washing off utensils in handwashing sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna in walkin cooler found at 51 degrees fahrenheit. It was made 3-4 hours ago. Suggest quick chilling tuna in freezer before putting into containers to ensure product gets below 41 degrees fahrenheit in maximum of 6 hours.

Observed residue build-up on microwave and reachin cooler handles.