SUBWAY

The quaternary ammonia sanitizer concentration on the three compartment warewash was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.

A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

An open cup employee drink was stored on the preparation table. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

A food product on box was stored directly on the floor or on milk crate inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Employees food handler cards are not available. [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.

Water at the 3-comp sink and at the food prep sink measured at 116F. [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.

1 dead cockroach found in trap below 3-comp sink. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Open drink left on food preparation surface. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Phone stored on food preparation surface. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.