Subway

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes wet stacked along drainboard of 3-compartment sink in main kitchen. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Correct in 72-hours - by 2/13/26

Nonfood-contact surfaces clean — Inspector Note: 1. Observed exterior door of WIF in main kitchen soiled with black accumulations. 2. Observed floor of WIC in main kitchen soiled with food debris and dirt. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct in 72-hours - by 2/13/26

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed doors to women and men restrooms in lobby not self closing. C/A: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Correct in 72-hours - by 2/13/26

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed no light in WIF in main kitchen. C/A: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units. Correct in 72-hours - by 2/13/26

Hands clean and properly washed — Inspector Note: 1. Observed employee use/handle soiled cash register, put on gloves, and prepare sandwich for customer without washing hands along front food service area. 2. Observed employee enter facility, open and enter door to main kitchen, use cellphone, then stir meatballs on steamtable along front food service area without washing hands. 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 and: After handling soiled equipment or utensils; before donning gloves to initiate a task that involves working with food; after engaging in other activities that contaminate the hands; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees washed hands. Sandwich was discarded and utensils placed in warewashing to be cleaned and sanitized

Hands clean and properly washed — Inspector Note: Observed employee use/handle soiled cash register and wash hands using improper hand washing procedure before preparing sandwich for customer. Employee dispensed soap into hands, turned on water, lathered soap in hands under running water for less than 10-seconds, turned off manually operated faucet with bare hands and dried hands with paper towels along front food service area. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their 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; (iv) Thoroughly rinse under clean, running warm water; and (iv) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device; 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. COS: EHS demonstrated proper handwashing procedure; employee washed hands; Sandwich discarded