Eating, drinking, or using tobacco Observation: Employee drink in food preparation area without a tight-fitting lid. Person In Charge discarded drink.
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: No thermometer in front area reach-in cooler or counter-top beverage cooler.
Drying mops Observation: Mop (not completely dry) stored in mop bucket rather than on mop rack.
09/28/2015
Regular
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
03/11/2013
Routine
Food storage containers identified with common name of food Dry ingredient shakers (salt, pepper, etc.) on sandwich prep line are not labeled as to contents.
Roasts held at a temperature of 130°F or above Sliced tomatoes and tuna salad on the sandwich prep line cold held at 49 F.
Cleaning procedure Observed food handler quickly soap and rinse their hands at the handsink prior to putting on gloves, not washing hands for the length of time required by the Food Code to remove bacteria/contaminants from hands.
Posting of a valid license Most recent inspection is not posted in a manner to make it visible to the public (covered by other papers).
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