equipment food contact surfaces and utensils clean to sight and touch. Observation:Observed dried food particles on thermometer probe, corrected on site.
Storage of clean linens, single-service, and single use articles Observation:Observed box of napkins and box of plastic salad containers on floor.
Test kit provided and used to measure sanitizing solution concentration Observation:All test papers in the container by the three-compartment sink had expired, the color of the paper had deteriorated.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Observed meatballs cooled from previous day in deep covered plastic container, meatballs were 44 degrees, walk-in cooler was 38 degrees. Meatballs were discarded, corrected on site.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:There was no thermometer observed in milk cooler at drink station.
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