- Storage or display of food in contact with water or ice
Observation: In the walk in freezer, there is ice dripping from the ceiling onto the packages of food. Establishment is aware of this and repair person has already been called for this problem.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Multiple sandwich meats and sandwich vegetables on the prep line were temping between 47-53*. Many of these items were overfilled in the containers. COS by voluntarily discarding the out of temperature items.
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09/15/2015 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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08/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed meats on the deli make line at 53*. Most deli food tubs are filled above the refrigeration level, therefore not exposed to refrigeration. All foods requiring refrigeration must be maintained at 41 degrees or below.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed heavily soiled icemaker mounted on the soda pop dispenser and needs to be professionally cleaned
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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08/16/2013 | Routine |
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