SUBWAY # 1026

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

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

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

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

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

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

Other conditions related to sanitary and safe operation.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

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

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

Other conditions related to sanitary and safe operation.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or expired food manager certification, or employee food-safety training not documented.

Emergency exits blocked or locked during operation (referred to the fire authority).