Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:left information within 6 months from this date
Posting inspection reports Observation:Post inspection report in public view
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Prep table 5 temperatures taken all were 48f up to 53f. Counter cooler under warmer 3 temperatures were taken 54-57f. Product was disposed of and refrigeration contractor was called
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Left information for immediate use
Established procedures for responding to vomiting and diarrheal events Observation:Left information within 6 months
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:All coolers must have visible accurate thermometers on the interior
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