Using a handwashing sink- operation and maintenance Observation: There were containers of tomatos on the handwashing sink. Corrected on site.
05/22/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed tomato slicer with heavy metal fatigue including damage with sharp edges, in addition to being soiled. Unit was taken off line and must be repaired or replaced.
Multiuse food contact surfaces are constructed of safe materials Observed tomato slicer with heavy metal fatigue including damage with sharp edges, in addition to being soiled. Unit was taken off line and must be repaired or replaced.
Equipment and utensils-durability and strength Observed tomato slicer with heavy metal fatigue including damage with sharp edges, in addition to being soiled. Unit was taken off line and must be repaired or replaced.
Roasts held at a temperature of 130°F or above Observed dressings used on the prep line that require refrigeration as specified on the manufacturer's label - ranging in temperature from 59* to 75* and removed from service during inspection. Dressings that are labeled "Refrigerate After Opening For Best Quality" are shelf stable and refrigeration relates to flavor or keeping quality - However, dressings that are labeled "Keep Refrigerated" requires refrigeration of 41* or less for food safety.
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