When to wash Observation: Employees not washing hands between glove changes.
Posting of a valid license Observation: Post current food license.
Using a handwashing sink- operation and maintenance Observation: Used utensils sitting in handsink (near counter). Keep sink clean and accessible at all times.
Posting inspection reports Observation: Post current inspection report.
07/21/2014
Routine
Using a handwashing sink- operation and maintenance Observation: Cups sitting in handsink by 3-compartment sink. Keep clear and accessible at all times.
02/13/2014
Routine
Miscellaneous sources of contamination Pop connection in back kitchen found on floor. Clean and sanitize the connection and place in plastic bag to prevent possible contamination. Corrected at time of inspection
Posting of a valid license Corrected at time of inspection
07/02/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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