Subway

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHEN CHICKEN(145.6F), SOUP (143.4F), MEATBALLS(142.9F), AND SANDWICHES PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SHELVES UNDER SANDWICH PREP COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE DEBRIS AND CLEAN FLOORS IN BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE SODA DISPENSER UNIT OFF FLOOR. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT SALAD CONTAINERS TO PROTECT FROM CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ICE DISPENSER ON POP MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLER CERTIFICATES NOT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE COPIES OF FOOD HANDLER CERTIFICATES OR SHOW DOCUMENTATION THAT EACH FOOD HANDLER WORKING HAS RECEIVED FOOD HANDLER TRAINING OR BEEN EMPLOYED LESS THAN 30 DAYS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THREE DOOR REACH IN COOLER IS OUT OF TEMPERATURE RANGE (57F). ALL COLD HOLDING EQUIPMENT MUST MAINTAIN COOD FOODS AT 40F DEGREES OR BELOW. REPAIR MAN ON PREMISES TO REPAIR THREE DOOR REACH IN COOLER. TEMPERATURE AFTER REPAIRS IS NOW AT 38F. CRITICAL VIOLATION # 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD DOES NOT MEETS TEMPERATURE REQUIREMENT DURING STORAGE.FOODS IN THREE DOOR REACH IN COOLER WAS IN THE TEMPERATURE RANGE OF 54F TO 56F DEGREES,: PEPPERONI 54F, COLD CUTS 54.4F, BACON 56F, TURKEY 56F, CHICKEN 54F, HAM 56.4F, TUNA 55F, ROAST BEEF 56F. OPERATOR DISCARD AND DENATURES TEMPERATURE ABUSE FOODS. CRITICAL VIOLATION # 7-38-005(A).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEWER SMELL IN REAR PREP AREA. MUST CLEAN OUT GREASE TRAP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BASEMENT FLOOR HAS DEBRIS THUR-OUT. MUST DETAIL CLEAN BASEMENT FLOOR. ALL ITEMS MUST BE SIX INCHES OFF FLOOR AND FROM WALLS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. CHICKEN AT 182.1 CITATION ISSUED 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ATTACHED EQUIPTMENT USED FOR COFFEE IMPROPERLY STORED ON GARGAGE CAN. INSTRUCTED TO WASH, RINSE, AND SANITIZE AND STORE PROPERLY AT ALL TIMES. CARDBOARD IMPROPERLY STORED ON TOP OF FOOD PREP TABLE. ALL CARDBOARD TO BE REMOVED TO PROPER GARBAGE AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNCLEAN UNDER AND BEHIND LARGE EQUIPTMENT. DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND BEHIND LARGE EQUIPTMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE BEVERAGE OBSERVED IN FOOD STORAGE AREA. ALL EMPLOYEE ITEMS NEED TO BE STORED IN DESIGNATED AREA. IN EMPLOYEE WASHROOM CLOTHS WERE OBSERVED ON TOP OF PAPER TOWELS USED FOR HANDWASHING. ALL EMPLOYEE ITEMS NEED TO BE IN DESIGNATED AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN AND MAINTAIN FLOOR DRAIN UNDER REAR PREP TABLE NEXT TO THREE COMP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST FROM VENTILATION FAN IN WASHROOM.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER PRESENT WHILE HOT AND COLD SANDWICHES ARE BEING PREPARED AND SERVED. OBTAIN PROOF OF ENROLLED CERTIFIED SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.NO CERTIFIED MANAGER CERTIFICATES POSTED. SERIOUS CITATION 7-38-012 H000075471 COURT DATE OF APRIL 26,2012 AND MAIL IN OPTION SISCUSSED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FRONT COUNTER 2 DOOR COOLER IS WET INSIDE. WASH,RINSE, SANITIZE AND CHECK THE COOLER FOR A LEAK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLOSED BOTTLES OF DISHWASHING AND SANITIZING SOLUTIONS ARE STORED ABOVE THE BARBAQUE SAUCE AND BREAD SHEET PANS. STORE CHEMICALS AWAY BELOW ANY FOOD OR FOOD CONTACT SURFACE.

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. FLOORS NOT CLEAN UNDERNEATH THE HEAVY EQUIPMENT. INSTRUCTED TO CLEAN SAME.