SUBWAY #37149

The only hand sink at back prep area is not operable. [CA]: All hand sinks shall be operable. Per PIC, hand sink is scheduled to be repaired as soon as the equipment part arrives. [SA]: Facility may temporarily wash hands at the first compartment (left compartment) sink of 3 compartment sink until hand sink is repaired.

One employee's food handler training certificate is expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATIONS* Unused oven toasters at the back area. [CA]: Remove unused equipment. All equipment shall be installed and properly functioning.

Employee handled cashier screen with gloved hands then proceeded to food preparation without removing gloves and washing hands. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to remove gloves and wash hands.

*REPEAT VIOLATION* Unused oven toaster at the back area. [CA]: Remove unused equipment. All equipment shall be installed and properly functioning.

Maximum water temperature at front hand sink near cashier measured at 80F. [CA]: Provide at least 100F of warm water at all hand wash stations. Nonadjustable hand sinks shall provide water temperature between 100F-108F. [COS]: Employee adjusted hand sink and 100F of warm water was observed at the end of inspection.

Unused convection oven and beverage dispenser in the back prep area. [CA]: Remove unused equipment. All equipment shall be installed and properly functioning.

Pressurized cylinder not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.