SUBWAY

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYIGENIC PRACTICES OF SEVERAL FOOD HANDLERS NOT WASHING HANDS AFTER HANDLING MONEY AT CASH REGISTER,PROCEEDING TO PUT GLOVES ON WITHOUT WASHING HANDS FIRST. EMPLOYEES SOMETIMES WASH HANDS ,SOMTIMES DONT WHEN HAVING DIRET CONTACT WITH READY TO EAT FOODS MEATS,CHEESE/RE-FILLING LETTUCE GREEN PEPPERS,ETC .INSTRUCTED MANAGER TO WASH HANDS ALWAYS AFTER ANY POSSIBLE CONTAMINATION. CRITICAL CITATION ISSUED,7-38-010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR/RUSTY GREASE TRAP AT 3-COMP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST SEAL GAPS ALONG ALL COVING IN REAR PREP AREAS TO PREVENT ANY HIDING AREAS FOR PEST.