SUBWAY #7143 - 2024-03-27 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces	Corrected During Inspection
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	Not In Compliance
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	Not In Compliance
Manual dishwashing: Wash, rinse, sanitize technique Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner	Not In Compliance