SUBWAY

Hot water handle of the preparation sink is inoperable. Water measured at 72F. Water measured at 117F maximum from the faucet at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Cabinet underneath the soda machine at the front service area observed to have accumulation of old food debris/staining of shelf. [CA] Maintain clean to prevent the attraction of vermin.

Floor underneath the transformer box at the back kitchen is deteriorated and has accumulation of debris. [CA] Maintain floors clean and in good repair to prevent the harborage of vermin.

Meatballs measured 61F while maintained in the microwave. Per the employee present, she had taken them out of the walk-in cooler less than 15 minutes prior, and had been reheating them for approximately 7 minutes. When instructed to properly reheat the meatballs, employee proceeded to reheat meatballs for an additional 8 minutes in the microwave, and then placed them into the steam table. When asked if they were done reheating, employee gave assent; However, meatballs in marinara measured 72F. *Note: Ensure steam table is turned on and allowed time to heat up prior to placement of potentially hazardous foods inside. [CA] RTE food from commercially processed, hermetically sealed container shall be reheated to >135°F for hot holding. Ensure microwave is properly operable and in good repair. [COS] Meatballs were placed back into the microwave and reheated to 169F, and thereafter placed back into the steam table.

1. Expanding foam has been used to seal the pipe connection underneath the hand sink. Foil appears to have been wedged in between the crevice of the front service counter and the wall (near the steam table). [CA] Discontinue the use of unapproved materials to seal. Aforementioned materials are not of durable construction and may provide harborage for vermin. 2. Facility has installed unapproved wooden support beams in the back storage area, above the water heater and the mop sink. [CA] Paint/varnish wood, or else remove to prevent the harborage of vermin. Surfaces shall be smooth, durable, cleanable, and nonabsorbent.

Numerous cardboard boxes observed stacked up in the following locations: - In a pile on the floor of the back storage area - In a pile on a prep table next to the water heater [CA] Remove cardboard to prevent the harborage of vermin.

1. One dead cockroach observed on the floor in the back storage area. *No other evidence of cockroaches observed* Sticky traps observed clear of activity. Employee provided pest control report conducted by Ecolab 5/11/2026, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroach. Continue to work with pest control. 2. Three flies observed in the back kitchen area, near the soda syrup dispensers and the mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Quaternary ammonium measured 0 ppm from the dispenser at the three compartment sink. Per manager, dispenser is currently broken, and she has ordered a replacement but has not had time to drop it off at the store yet. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain quaternary ammonium dispenser in good repair. [SA] Employee disconnected the bag of quaternary ammonium dispenser from feed tube and demonstrated manual dilution of sanitizer in three compartment sink.

Employee present observed handling cash and a receipt, then proceeded to begin assembling a customer's sandwich without first washing their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee washed their hands.

1 small live juvenile cockroach observed near grease trap. No other dead or live vermin observed at time of inspection. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Facility shall maintain regular pest control. [COS] Cockroach was killed by employee. Per manager pest control comes twice a month. Recommend 1/week for the next month.

Couple of dead cockroaches were observed below the front serving counter. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.