SUBWAY #18640 - 2022-07-25 | EOHU

Facility Information

Result	Compliance
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 Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours	Not In Compliance
Food processed in a safe manner Ensure food is heated to original cooking temperature for 15 seconds Ensure hazardous food is reheated to the original cooking temperatures within 2 hours	Not In Compliance