Subway

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit posted for public view. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a hole in the wall in the back of the kitchen near the coolers, and a hole in the tiles near the floor in the bathroom. CA: Good Repair. All physical facilities shall be maintained in good repair.

Certified Food Protection Manager — Inspector Note: Observed no CSFM employed with the facility. Discussed with PIC that once the CSFM is hired/certified, the certificate must be posted where it can be easily seen. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Evidence of an acceptable CSFM certificate must be provided to the health department within 10 days (7/10/2026).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clear plastic lids and vegetable slicer stored as clean on top of the rusted grease trap with visible food particles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Unclean items (clear plastic lids, vegetable slicer blades) must be cleaned and properly stored by end of day today. Food contact items cannot be stored on top of the rusted grease trap.

Proper cold holding temperatures — Inspector Note: Observed the front row (closest to customers) of the middle section of the prep-top cooler on the line not holding TCS food at or below 41 degrees. Food found out of temp included salami and roast beef. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: TCS foods found out of temp were discarded.