A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Employee(s) working without valid food safety certificate(s).
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Potentially hazardous food or Ready-to-eat food was not reheated for hot holding so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
Jun 13, 2011
Backflow prevention device or air gap provided on plumbing fixtures as required.
[multiple violations]
No jewelry worn during food handling except plain wedding band
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