Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) Observation: Sanitizer concentration in last sink at 0 ppm. The cover that attaches the sanitizing dispensing system to the jug of sanitizer is broken. Sanitizer does not siphon into the tube as designed.
Correction: Replace this cover that attaches to the bottle so the dispensing system works as designed/intended. If cover is manually held onto the bottle while dispensing, it seems to work OK. This shall only be done as a temporary measure until the cover is replaced. Sink was refilled while holding down the cover. Concentration now at 200 ppm.
PROPER COOLING METHODS - CRITERIA Observation: Hot food such as meatballs, chicken breasts and soups (when offered) are removed from temp control approx 1 hour prior to closing and allowed to sit at ambient temp before put into cooler.
Correction: Discontinue this practice. Quick cooling methods shall be used. Cool in an ice bath or other approved method. Do not turn off warming unit while still holding food in it.
FOOD TEMPERATURE MEASURING DEVICES - PROVIDED Observation: No thermometer in front Coke/milk display cooler.
Correction: Provide a thermometer in this cooler.
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