SUBWAY

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALL NEAR THE TABLE IN REAR OF PREMISES,INSTRUCTED TO CLEAN AND MAINTAIN AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE BOEXES NEAR THE REAR EXIT DOOR,TO PREVENT RODENT HARBORAGE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED THE MIDDLE SINK STOPPER IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT PREP COOLER AT AN IMPROPER INTERNAL TEMPERATURE OF 61.2F. THIS COOLER HOLD POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MANAGER NOT TO USE UNTIL IT CAN HOLD AND MAINTAIN THE PROPER TEMP OF 40F OR BELOW. THIS COOLER IS HELD FOR INSPECTION. CRITICAL VIOLATION #7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND VARIOUS POTENTAILLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES INSIDE THE FRONT PREP COOLER SUCH AS: 15LBS OF CHICKEN STRIPS(GRILLED,TERIYAKI,BUFFALO) AT 48.4F TO 51F, 5LBS OF TUNA AT 48.5F AND 20LBS OF STEAK AT 50.4F. TOTAL WEIGHT 40LBS AND TOTAL COST $250 OF FOODS DISCARDED AND DENATURED. CRITICAL VIOLATION #7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST AND CLEAN THE INTERIOR OF THE REACH IN FREEZER TO REMOVE SPILLS AND ICE BUILD UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED THE MIDDLE SINK STOPPER IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST AND CLEAN THE INTERIOR OF THE REACH IN FREEZER TO REMOVE SPILLS AND ICE BUILD UP.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALL HAZARDOUS FOODS AT IMPROPER TEMPERATURE AT COLD SERVING LINE IN PREP AREA,TURKEY 45.9F,TOTAL WEIGHT 1LB TOTAL COST $16.00,HAM 45.8F,TOTAL WEIGHT 1LB TOTAL COST $6.00 TUNA,45.7F,TOTAL COST $10.00 TOTAL WEIGHT 1LB AND MEAT BALLS 100.9F TOTRAL WEIGHT 3LB TOTAL COST $10.00 FOOD ITEMS WERE DENATURED AND DSETROYED DURING INSPECTION,THE TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 6LBS THE TOTAL COST FOR ALL FOOD PRODUCTS WERE $42.00 CRITICAL VIOLATION 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORES IN THE REAR OF PREMISES ALONG WALL BASE AND CORNERS

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANLESR CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN SPILLS AND STAINS FROM WALLS AND DOORS IN REAR AND DEAD INSECTS AND DEBRIS FROM LIGHT SHIELDS THROUGHOUT. PAINT INTERIOR OF REAR EXIT DOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: WHEN NOT IN USE MUST REMOVE MOP FROM DIRTY WATER, HANG IT UPRIGHT TO AIR DRY TO PREVENT INSECT BREEDING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING LIGHT SHIELDS THRU-OUT NOT CLEAN, INSTRUCTED TO CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE DIRTY MOP WATER AFTER EACH USE AND PROPERLY STORE CLEANING EQUIPMENT.ALSO MUST CLEN/MAINTAIN MOP SINK.

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 EMPLOYEE/FOOD HANDLER NOT WASHING HANDS BETWEEN TASK. EMPLOYEE HANDLING MONEY AT CASH REGISTER,PUT GLOVES ON WITHOUT WASHING HANDS FIRST,START PREPARING SANDWICH FOR CUSTOMER,TOUCHING READY TO EAT FOODS,(TOMATOES,LETTUCE,BREAD,ETC).INSTRUCTED FOOD HANDLER TO WASH HANDS-CDI. CRITICAL CITATION ISSUED

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON SITE/PREMISES WHEN POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED

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.OBSERVED CARDBOARD UNDER THE FRONT MICROWAVE INSTRUCTED TO REMOVE. ALSO 2 DOOR FREEZER MISSING DOOR HANDLE AND HAVE THE DOOR HEATING ELEMENT CHECKED INSTRUCTED TO PROVIDE/REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN INSTRUCTED TO CLEAN. ALSO REMOVE ICE BUILD UP AROUND DOOR OF 2 DOOR FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED 2 CEILING TILES WATER DAMAGED REAR ABOVE COOLERS INSTRUCTED TO REPLACE.ALSO CLEAN CEILING ABOVE THE OVENS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE REAR LIGHT SHIELD ABOVE BOX FREEZER NOT CLEAN INSTRUCTED TO CLEAN.