SUBWAY #59987

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Restrooms not clean, stocked, or maintained as required.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Other conditions related to sanitary and safe operation.