Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Provide closed beverage containers for drinking in the kitchen. Observed employee's 2 open coffees, 1 on the prep table and 1 on the kitchen hand sink."
Toxic Items Properly Labeled/Stored/Used Provide a safe level of chlorine sanitizing solution for hand towel storage at a concentration of 50-100PPM. Observed 200+PPM in use. Label the bucket holding the sanitizing solution.
Manager Demonstration of Knowledge/Certified Manager Send at least 2 employees to an approved manager food safety class. A trained manager must be on duty during all hours of food operations.
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