SUBWAY #61030

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non-current DPH inspection report (Score: 96) posted along front food service area of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. *Post current report and send photo confirmation to EHS ([REDACTED EMAIL]) by deadline.

Single-use/single-service articles: properly stored, used — Inspector Note: 1. Observed several single use cups stored directly beside hand sink exposed to splatter from along front food service area. 2. Observed single-use bowls stored facing up exposed to contamination along counter of front food service area. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; COS: All stored correctly.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed water leaking from ceiling of WIC in main kitchen; leak is not over any food. C/A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Send confirmation of repairs to EHS ([REDACTED EMAIL]) by deadline.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed accumulated dirt and food debris along floor in WIC in main kitchen. 2. Observed interior of lower cooler along front food service area soiled with food debris and spillage. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Send photo of correction evidence to EHS by 5/10/26.

Hands clean and properly washed — Inspector Note: 1. Observed employee make call on cellphone, done gloves, then prepare sandwich along front food service area without washing hands. 2. Observed employee remove gloves, handle visibly soiled cash register, done new gloves, then prepare employee sandwich without washing hands along front food service area. *Employee did this several times. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. *Employee washed hands; food was given to customers and could not be discarded. Employee advised she is the only person on-site and is unaware if they are allowed to discard.

Food stored covered — Inspector Note: Observed push cart of many in-use bread rolls stored uncovered exposed to contamination along front food service area. C/A: Unless cooling, all food must be stored covered. COS: Food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed thick black accumulation inside drink nozzles and drink nozzle covers at drink machine in lobby. 2. Observed clean dishes stored for use along dish rack in main kitchen with visible food debris stuck to dishes. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment moved to 3-compartment sink to be cleaned and sanitized.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC unable to provide key drop agreement with vendor (McLane) for after hour deliveries as confirmed with owner via phone. EHS observed McLane invoices that did not provide temperatures of at least 2-TCS items upon delivery by vendor. C/A: The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. *Email key drop agreement to EHS by 11/27/25.

Hands clean and properly washed — Inspector Note: 1. Observed employee wash hands then touch clothing before preparing sub sandwich along front food service area. 2. Observed employee remove gloves, use cash register, put on new gloves and prepare next customer's sandwich along front food service area. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employee washed hands.

Hands clean and properly washed — Inspector Note: Observed employee get soap from dispenser without rinsing hands, scrub soap in hands under water for less than 10-seconds, then turn off manual operated faucet with bare hands in main kitchen. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS discussed/demonstrated proper procedure; employee washed hands.