- Poisonous or toxic materials used and applied
Observation: Quatenary sanitizer solution too strong, over 500 PPM, until system is re-calibrated, add mixture, then add plain water until approved level is met.
- Eating, drinking, or using tobacco
Observation: Open drink in food prep area.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Salami - 44 degrees, BBQ 46 degrees in front reach-in cooler. Lettuce, tomatoes and roast beef at drive up sandwich prep station 44 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles on seasoning containers soiled
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08/24/2015 | Regular |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Observed meatballs holding at 125* - Meatballs were reheated and hot hold unit was turned to a higher setting for correction.
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02/01/2014 | Non Illness Complaint |
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