- Food storage containers identified with common name of food
Observation: Spices on front line not labeled with full name contents
- Drying mops
Observation: Mop in wash basin not hung to air dry
- Multiuse food contact surfaces are cleanable
Observation: Vegetable slicer cutting board deeply scared and stained with residue and is no longer properly cleanable
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02/10/2016 | Regular |
- Sanitizers
Observation: Sanitizer out of dispenser in sanitizer basin of wash sink was concentrated too low. Follow manufacturers specification for proper concentration levels.
- Common name-working containers
Observation: Front prep line spice containers not labeled. All working containers must be labeled with proper name of contents.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Soup found thawing on prep sink. There are several ways to properly thaw foods including: Puting in walk in cooler to thaw,thaw under running cool water, while cooking product
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine soiled. All food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
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02/04/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Drain cover partially under the dry storage rack is recessed and potential to collect water, provide a cover to have a smooth, cleanable surface for flooring and decrease chance of tirp hazard.
- Miscellaneous sources of contamination
Baking pans on edge of prep table right next to handsink with potential for splash contamination, moved prep table to keep the proper distance to protect the food contact surfaces.
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10/04/2013 | Routine |
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Subway #57933, 905 29th Ave Ste 110 Marion, Ia 52302, , IA »