SUBWAY health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris in floor drain under 3-compartment sink. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged wall and ceiling tile in back storage area.

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)///Accumulation of encrusted food debris on deli slicer.

(A)(2) Maintain TCS food at 41 F or below.///Pre-cooked chicken at 50F degrees. Sliced roast beef at 47-50F degrees.///COS PIC placed chicken in WI cooler and roast beef was voluntarily discarded.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drink and other personal items stored on and above prep table and storage shelves.

(A)(2) Maintain TCS food at 41 F or below.///Pre-cooked chicken and steak at 47F degrees. Salami at 45F degrees. Cut tomatoes 47F degrees.///COS PIC placed in WI freezer to cool.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.///Dim lighting.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black residue and food debris on the floors, walls, and ceiling. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged ceiling tile throughout as needed.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Food items stored on and above dry storage shelving & WI cooler.