- Hot and Cold Holding Temperatures
- Details:
- The oven roasted chicken breast is 47F and the chicken strips (top layer) are 48F. Maintain cold food at 41F or below. Correct today. Per Charanjit, these items aren't used as often as items such as turkey, ham, cold cuts, etc. It may be a good practice to only put out one "layer" of this item and store the rest in the walk in cooler until needed.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Nonfood Contact Surfaces Clean
- Details:
- The interior of the cabinet under the soda fountain has soda syrup spillage. Clean up spillage today. Corrected on site.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- The exterior of the walk-in freezer has ice accumulation. Repair/replace unit to proper function. Per Charanjit, this facility may be undergoing a remodel in a month or so and the walk-in freezer will be replaced.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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01/12/2016 | Routine |
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- CHICKEN (CUBED) AT SANDWICH PREP LINE MEASURED 50 DEGREES F. CHICKEN WAS REMOVED AND DISCARDED. KEEP SANDWICH PREP UNIT LID CLOSED BETWEEN SERVICING CUSTOMERS. MAINTAIN TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. CORRECTED.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Demonstration of knowledge
- Details:
- ONE EMPLOYEE WORKING TODAY HAS AN EXPIRED FOOD HANDLER CARD. RENEW WITHIN 30 DAYS.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
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02/11/2015 | Routine |
- Food Contact Surfaces Not Cleaned and Sanitized (corrected on site)
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Consumer Self-Service Food Not Protected
- Comment:
- Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
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01/03/2014 | Routine |
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
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04/29/2013 | Routine |
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
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05/03/2012 | Routine |
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