Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up procedure.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager on site.
01/25/2016
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: The facility did not have any quat test strips on site.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The person in charge did not know if anyone had been through a certified food protection course.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The person in charge did not anything about a sick policy or reporting agreement. I handed out a sick policy and the person in charge stated she has seen it and would make sure she places it in their policy and procedure booklet.
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea vomit clean up plan. The person in charge state she is going to copy it and place it in their policy and procedures booklet.
Sanitizers Observation: The sanitizer on site was tested at 0 ppm. The sanitizer was remixed at was tested at 200 ppm.
01/29/2015
Regular
Food storage containers identified with common name of food Observation: A water bottle was not labeled in the food prep area.
Sanitizers Observation: Quat sanitizer was tested at 0 ppm.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: A container holding lids was not clean to sight.
03/18/2014
Routine
Linens- cleaning and storage One container in the back room was damaged. Single use containers were not protected behind the pop machine.
Handwashing signage
Storage and maintenance of wet and dry wiping cloths Common towels were being left out on counter tops after each use.
Multiuse food contact surfaces are constructed of safe materials One container in the back room was damaged. Single use containers were not protected behind the pop machine.
Poisonous or toxic materials used and applied Quat sanitizer was 0-100 ppm. The product shall maintain 200 ppm. Corrected at time of inspection
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