Subway 3402-Hwy 50 W

None — 2: 2-102.12(A) The person-in-charge did not have their Certified Food Protection Manager certificate on site, nor were they able to receive digital verification. The person-in-charge said they would be retaking the exam to renew their status soon.

None — 10: 5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 85 degrees F. Handwashing sink behind the cash register was temping around 78°F. Person in charge is to contact inspector once this is fixed. Employees are to not use this hand washing sink and use the handwashing sink near the bread oven. Hand washing sinks lacked hand washing supplies as required by the code. No paper towels were present at the handwashing sink behind the cash register. The person in charge quickly noticed this and refilled the paper towel dispenser during the inspection.

None — 33: 3-501.15(B) Unapproved cooling methods were used. Observed a mixture of meatballs and marinara sauce at a temperature of 52°F cooling from ambient in the walk in cold holding unit with a secure lid on it. Discussed with the person in charge about removing the lid to assist in the cooling process. The lid was shifted to allow for air circulation during the inspection.

3-304.12 — In-use utensils were improperly stored (without the handle above the top of the food, not on a clean surface, not in running water, or not in water of at least 135°F).

5-202.13 — An inadequate air gap between the water supply inlet and the fixture flood rim was present.