Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) Observation: The quat sanitizer was detected below 150ppm. Staff indicated that the sanitizer solution is extremely hot when dispensed so cold water is added. Because of the cold water being added, it was diluting the sanitizer.
Correction: During the inspection the temperature of the sanitizer solution was adjusted so additional cold water wasn't needed. A proper 200ppm of quat sanitizer was detected. Provide training to employees on proper use and concentration of sanitizer. Correct By: 18-Jan-2016
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