Subway 30303 Gets Conditional Pass on Health Inspection

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

IMMEDIATELY discontinue storing food in silicone containers and stacking them on top of each other this may cause temperature abuse to the lack of air flow and silicone being an insulation material that does not allow cold and hot to transfer to the contents well. Additionally, Food should not be stored in contact with the bottom of containers. Observed cooked chicken was measuring 54F in silicone containers stacked on top of each other in the cold top at time of inspection. Per employee the chicken had been in the unit since 8:00 am (3 hours prior). Corrected on site - Chicken was relocated to walk-in and education provided.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1. SWITCH handles for hot and cold water at handwashing sink and provide six inch metal splash guards for sink. Observed the handles for the hot and cold water at handwashing sink are not corresponding to the correct water temperature and Keurig machine is stored next to sink that may cause for splashes to hit the equipment. 2. REPAIR leak immediately. DISCONTINUE storing any food uncovered directly under the vent. Observed water is dripping from the vent at the refrigeration walk-in.

Observed only one out of the numerous refrigeration units has a thermometer inside the unit.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

PROVIDE a minimum one inch air gap. Observed no air gap on the three compartment sink piping.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

IMMEDIATELY discontinue storing food in silicone containers and stacking them on top of each other this may cause temperature abuse to the lack of air flow and silicone being an insulation material that does not allow cold and hot to transfer to the contents well. Observed cooked chicken was measuring 54F in silicone containers stacked on top of each other in the cold top at time of inspection. Per employee the chicken had been in the unit since 8:00 am (3 hours prior). Chicken that was out of temperature was relocated to walk-in and education provided.

Observed manager stated washing dishes they immerse the dishes in quaternary ammonia sanitizing solution for 30 seconds when 1 minute is required. Corrected on site - Education provided.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Submit food handler cards for all employees except Monaliza Erguiza and food safety manager certification. Observed no food safety manager certification and food handler card for one employee.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Submit food handler cards for all employees except Monaliza Erguiza and food safety manager certification. Observed no food safety manager certification and food handler card for one employee.