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 inside walk-in cooler that is required.
Equipment and utensils are adequately rinsed after washing Observation: No rinse step being used in the 3-compartment sink. Employee added water to the middle compartment and the facility is now using the wash, rinse and sanitize cleaning process.
Storage and maintenance of wet and dry wiping cloths Observation: Dish wash cloth not stored in wash sink. Employee placed wash clothes in solution.
01/15/2016
Regular
Miscellaneous sources of contamination Observation:Handsink needs guards on sides of sink to prevent splash out when washing.
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:Thermometers that are in cold units must be in a position to be viewed.
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