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: Thermometer broken in 2 door cooler below oven and microwave on service line.
02/08/2016
Physical Recheck
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: Thermometer in the 2 door cooler behind the cook line is broken.
Sanitization of food contact surfaces - before use and after cleaning Observation: Counters in kitchen area being cleaned with multi-surface cleaner without following up with proper sanitizer.
Storage and maintenance of wet and dry wiping cloths Observation: Towels used for sanitizing not kept in sanitizer solution when not in use.
Hand drying provided Observation: Hand towels missing from hand sink in back prep area. Employee stocked paper towel dispenser
Handwashing cleanser, availability Observation: Soap missing from hand sink in back prep area. Employee stocked soap dispenser.
Established procedures for responding to vomiting and diarrheal events Observation: No norovirus clean up procedures established.
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