Mr Sub

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.

The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.