Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Left information with owner at other location
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left information with owner at other same owner locations
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
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:Prep cooler at front counter does not have easily visible and accurate thermometer
Established procedures for responding to vomiting and diarrheal events Observation:Left information with owner at other location
Living or sleeping quarters, separation Observation:Upon arrival 2 children were in the kitchen area, both children were removed upon my request, discussed with mgr
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