Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Clean floor around and under equipment and sinks, clean floor under shelves in walk-in cooler
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:Could not find thermometers in all coolers make sure all coolers have visible accurate thermometers in them
Material characteristics of non-food contact surfaces Observation:Remove cardboard liner from under counter cabinet
Cleaning frequency of food contact surfaces (PHF/TCS) Observation:Clean fountain pop machine-scheduled
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