Equipment and utensils are adequately rinsed after washing Observation:Rinse step of 3 compartment sink sequence not being completed. All utensils shall be washed/rinsed/sanitized/air dried.
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:Thermometer not available in front beverage cooler.
Cleaning procedure Observation:Food employee failed to used soap when washing hands. Discussed and corrected at time of inspection.
Storage of clean linens, single-service, and single use articles Observation:Single service items stored on floor in back room.
Air drying of equipment and utensils Observation:Food utensils not properly air dried prior to stacking.
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