- Demonstration of Knowledge / Person In Charge
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Cold Hold (41/45 F)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Hot Hold (140 F)/Time Control
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
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06/20/2008 | Routine | No |
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