Subway

What the inspector found

• Certified Food Protection Manager: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.||2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no Food Protection Manager Certificate on-site, and no other staff member curr
• Hands Clean and Properly Washed: Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approxi
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. Addl Notes: Observed handwashing sink located on the South side of the building clogged and not draining properly. Clogged hand sink is located in the food preparation area and used during preparation activities. Person in charge stated work order will be submit

As listed in the inspection report.