Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Refrain from chewing gum during food preparation to prevent food product contamination. Observed employee chewing gum during food preparation. Employee stopped chewing gum as a corrective action.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide proper documentation when using time and a public health control for potentially hazardous food items being held at ambient temperature for 4 hours or less to prevent illness. Observed jalapeno cheese bread (69.5*F) and cheese bread (79*F) in bread display cases. Bread had been holding less than 4 hours and accurate time labels were provided as a corrective action.
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