SUBWAY

3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO VERIFIED WRITTEN EMPLOYEE HEALTH POLICY ON SITE AVAILABLE FOR REVIEW DURING THE INSPECTION. CERTIFIED FOOD MANAGER PROVIDED BLANK POLICIES NOT SIGNED OR VERIFIED BY ALL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER IN THE WOMEN'S WASHROOM. HOT WATER TEMPERATURE NOTED AT A MAXIMUM TEMPERATURE OF 79.5F. MANAGER TURN ON THE NOZZLE UNDER THE SINK BASIN TO INCREASE THE HOT WATER TEMPERATURE. ALSO NOTED A TRICKLE OF HOT WATER DISPENSING AT THE REAR DISH/PREP HAND WASHING SINK. MANAGER ALSO TURNED THE NOZZLE ON UNDER THE SINK TO PROVIDE ADEQUATE HOT WATER DURING THE INSPECTION. REVIEWED HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F MUST BE AVAILABLE AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT PREP REACH-IN COOLER: CHICKEN SALAD AT 54.6F AND 49.1F, CHEDDAR CHEESE AT 51.1F, MOZZARELLA CHEESE AT 47.1F.ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE FRONT PREP REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER FOUND AT 51.8F WITH FOODS SUCH AS CHICKEN SALAD AT 54.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED PIPING UNDER THE THREE COMPARTMENT SINK REPAIRED WITH TAPE. MUST PROPERLY REPAIR.