7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles. Employee personal care item stored next to single service item.
3-501.16 Maintain potentially hazardous food at 41 F or below. Sliced ham, turkey, tuna salad and beef at 48F and above. Discarded. 4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing. Ware washing sink hot water temperature at 95F. 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas. No light in walk in cooler. 6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens. Remove box of opened ceiling tile from the top rack of food storage rack/shelving.
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