SUBWAY #5806

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles in lobby with black build up on them. Observed knives stored in pan on prep table in main kitchen with food debris accumulated on the blades. C/A: Food contact surfaces shall be clean to sight and touch. COS: Knives and soda nozzles were cleaned and sanitized.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizing bucket stored on the prep table next to the meat slicer in the main kitchen C/A Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Bucket was moved below the prep table

Wiping cloths: properly used and stored — Inspector Note: Observed several wet wiping cloths stored on the counter next to the meat slicer in the main kitchen. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizing wipes were pleced into the sanitizing bucket

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a cup of McCafé, a clear cup with water and a plastic water bottle resting on the counter in the back area next to the meat slicer. C/A 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS All cus and bottle was removed from the counter