SUBWAY #57189 health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Chicken, beef, tuna, bologna, turkey, cheese, cut tomatoes, and shredded lettuce in make table ranging in temperature from 45F-52F. COS- PIC replaced all foods with food from WI and cooled foods from table.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee donned gloves without washing hands first.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Scoop for food stored directly on top of fly swatter right under make table. COS- PIC discarded fly swatter and replaced scoop with clean one.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// NOV#EH16001762 (manager's cards)- still no manager's cards available for all employees' ServSafe- extended (discussed Food Handler's since they are a level 2)

Provide a utensil with a handle for serving or dispensing food or ice.// Plastic single service cup being used to dispense sugar for tea.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak inside low boy reach-in cooler.