Subway Degrades its Sanitary Rating

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

Basic - Food storage container/container lid cracked or broken. (Cracked lids and pans)

Basic - Single-service articles not stored inverted or protected from contamination. (Containers under front counter not inverted) **Corrected On-Site**

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw shell eggs over RTE sliced tomatoes) **Corrected On-Site**

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. (Interior white panel)

Basic - Old labels stuck to food containers after cleaning. On third pans on clean dish shelf. Rewashed. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside.

Basic - Food storage container/container lid cracked or broken. Tuna salad lid and chicken breast lid on line. Disposed both lids. **Corrected On-Site**

Intermediate - Accumulation of lime scale on/around soda dispensing nozzles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Green soda. Moved. **Corrected On-Site** **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Tuna salad lid on front line.

Basic - Stored food not covered in walk-in freezer. Bags left open on bread. Closed. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Underside of dispensers.

Intermediate - Water filter not changed according to manufacturer's instructions. Under soda machine. 7/12/12

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans 116F. Corrective action taken: reheating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

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

Observed employee with ineffective hair restraint. Corrected On Site.

Critical - Food prepped in triple sink when soiled dishes are in sink.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46-48, salami 54, front line. Corrected On Site.

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

No copy of latest inspection report.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47 Corrected On Site.

Critical - Observed accumulation of debris in three-compartment sink. Corrected On Site.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

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. no original certificates for each employee

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (Chicken in sandwich/prep. cooler filled to the top of pan). Corrected On Site.

Critical - Observed chips stored on floor.

In-use bread cutting knife not stored on a clean portion of food preparation or cooking equipment.

Critical - Observed employee improperly washing hands. Corrected On Site.

Critical - Handwash sink near triple sink not accessible for employee use at all times.

Critical - No handwashing sign provided at a handsink used by food employees. front

Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap of bottom of back door Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bread topping container

Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of back door

Rinse solution not clean. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.