Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
06/18/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed what appears to be a thick lime buildup that is flaking from the top portion of the ice storage bin of the ice maker. Also a slight soiling up in the top portion of the ice chute on the Coke fountin pop machine. Initiated correction while onsite.
Backflow protection air gap, device standard, when required
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