Employee beverage bottles with twist off lids were present on the Subway catering food prep table and in the walk-in refrigerator. Sliced cheese in the sandwich line cold top refrigerator was 44°F, and was voluntarily condemned by the operator. The maximum water temperature provided to the handsinks, food prep sink, and the three compartment sink was 93°F. The sandwich line beverage and yogurt refrigerator was not provided with a thermometer. The front edges of the wire shelving in the walk-in refrigerator were soiled with some food residue. Slime mold was present hanging off of the end of the soda fountain drain line, above the floor drain. Single-service cup lids were stored in contact with the service line hand washing sink drain line. The ceiling tiles were missing around the water heater ventilation pipe. The wall was soiled with food splatter, to the left of the food preparation sink, below the drain board. One light tube did not function in the light fixture above the dry storage shelves.
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