Hand drying provided Observation: No hand drying provided at the handsink. Single use hand towels provided during inspection.
Posting inspection reports Observation: Most current inspection report not posted.
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: Ambient air thermometer not present in the reach in cooler up front.
Test kit provided and used to measure sanitizing solution concentration Observation: Test kit to check sanitizer concentration not available.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Drip shield in the ice machine soiled.
Toilet room receptacle, enclosed, fixtures clean
Physical facilities maintained in good repair Observation: Ceiling tiles missing in the back exposing insulation.
Material characteristics of non-food contact surfaces Observation: Cardboard boxes used to store utensils. Duct tape used on a lid storage container.
Cleanability of floors, walls, and ceilings Observation: Cardboard used as a door threshold at the base of the back door
Cleaning procedure Observation: Employee washed hands at handsink and used a rag that was hanging in the back to dry hands. Proper handwashing procedure was discussed and single use hand towels were placed at the handsink.
Outer openings are protected Observation: Gap on the bottom of the back door.
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