Handwashing Facilities With Soap and Towels Provide an approved hand drying device such as paper towels at all hand wash sinks at all times. Observed no paper towels at the hand wash sink near the walk-in freezer. Paper towels were restocked.
Manual/Mechanical Warewashing and Sanitizing Provide a safe level of quaternary sanitizing solution for hand towel storage at a concentration of 200-400 PPM. Observed 0 PPM in use. The sanitizing solution bucket was refilled and retested at 200 quaternary.
Manager Demonstration of Knowledge/Certified Manager "Send at least 2 or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, www.gchd.org/ech/classes.htm, www.houstontx.gov/health/Food/foodmanagers.html, or www.dshs.state.tx.us/foodestablishments/cfm.shtm. At least 1 trained manager is required to be on duty at all times during food operation hours. No trained food managers were on duty."
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