No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Foodborne
Inspection Date: 19-February-2014
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| The health department received a call from 2 customers claiming to be ill from eating at Subway. They ate on Friday (2-14-14) noon. The complaint was discussed with the manager A discussion with the PIC revealed She was unaware of the complaint or of any other ill customers Food invoices are kept but were not available No unusual deliveries reported No malfunctioning equipment was reported The PIC was knowledge of proper holding temperatures, sanitizer strength, glove use No employee were reported ill within the last 10 days A list of employees working Friday 12:00 was not available Temp logs are kept but Friday's was not available. Todays records were acceptable No problems with water, electric, sewage back up,or fire were reported Discussed possible pathogens with the PIC: Norovirus is common Discussed Employee health policy. A written policy was not available Discussed hand washing and changing gloves, restricting ill employees, sanitizing food surfaces Reviewed food prep procedure with the PIC. As discussed the procedures are acceptable - vegetable prep - date marking - time out of refrigeration There is an air gap on the Prep sink, but there is a trap on the drain. I will check with the plumbing department of the acceptance of this All food is reportedly from a Subway supplier and no food is obtained from any other source. Thawing is done under refrigeration cleaning and sanitizing is done frequently throughout the day An inspection of the operation revealed No noticed ill employees uniforms were clean Hands were washed appropriately and gloves changed No bare hand contact Food date marked Proper food temp Food stored off of the floor, covered, otherwise properly stored facility appears clean 3 comp sink set up properly thermometer properly calibrated no eating seen in food prep areas pesticides were not seen Air gap was on food prep sink Food preparation procedure Sandwiches are prepared on make line. Food held cold until prepared. gloves are worn. |