Subway # 50625

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed the employee washing metal pans and stacking them on top of each other to dry improperly. CA: Violation Code Reference 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Back to Top Back to Top | This page is being served from: CPDHJWHQ0QCFAA © Copyright 2026 Tyler Technologies All Rights Reserved.

Hands clean and properly washed — Inspector Note: Observed employee failure to wash hands before donning a new pair of gloves at front food service area after employee was previously seen on her phone. CA: 1. 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:

Proper cold holding temperatures — Inspector Note: Observed TCS (Chicken rotisserie and teriyaki) items in Prep Top statin tempting higher than 41F. 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: PIC discarded both chicken items.