Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Auto-fried foods hot held in warmer display had product temperatures of 118*F to 127*F after some 2 hours in warmer unit. In that the foods cannot be reheated to 165*F, all were discarded. Reviewed "time in lieu of temperature" requirements: written procedures for all staff to follow, and those foods marked (written on a chart, etc.) with the four hour disposal time. PIC initiated the time option during inspection.
Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
--Deep knife cuts in cutting boards on Subway prep unit. Black residue collecting in the knife / pizza cutter cuts on pizza unit cutting board, resurface all as needed.
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