equipment food contact surfaces and utensils clean to sight and touch. Observation:Observed food particles in tomato slicer, transferred to three-compartment sink to be cleaned and sanitized, corrected on site.
Test kit provided and used to measure sanitizing solution concentration Observation:Observed test papers for sanitizer had all expired, no longer able to accurately measure sanitizer concentration.
12/01/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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