Subway#60865

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee food on shelf above customer food in walk in cooler, employee moved it Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No copy of latest inspection report available.

Basic – Time/temperature control for safety food thawed in an improper manner

Cold cut on prep table, mgr placed it in cooler Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Base of faucet in triple sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Mgr discarded it, it was on prep table Corrected On-Site

High Priority – Employee washed hands with no soap

She arrived and just rinsed hands and then touched container with food, explained to employee and she washed properly in hand sink Corrected On-Site

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

105-145f meatballs reheated at 7am and it's 9:10am, mgr rapidly reheated them, she stated she didn't take a temperature at end of reheating Corrective Action Taken

Intermediate – Employee washed hands in a sink other than an approved handwash sink. nShe arrived and wash hands without soap in triple sink then grabbed container with food, explain to her and she washed hands Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed one Corrected On-Site

Intermediate – Probe thermometer not used to ensure proper food temperatures. nWhen reheating