SUBWAY health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean ceiling vent covers in men and women's restrooms.// Ceiling vent covers and light fixtures soiled with dust in dining area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Various ceiling tiles in dining area are puckered and need to be replaced.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// CFSM not on premises.

Store food wrapped, in packages or in covered containers to prevent contamination.//Cover italian white bread and veggie subs in WI freezer.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.// Employee preparing sandwiches while wearing bracelets and an apple watch.

Store scoops left in TCS foods with handles above the top of the food of the container.// Scoop handle stored touching sugar in container on clean equipment shelving.