KDA_Defacto - --200 ppm QT-44 set up and in use at the three compartment sink. --Steam Table: Meat balls at 139 F soups at 143 , 153 & 142 F --The manager indicated that hot holding at the steam table the soups and meat balls are at times cooled cold held and reheated. --Two Make Tables (MT): 41 F egg patty 37 F chicken patty 39 F RTE sliced ham 38 F sliced tomato 42 F shredded lettuce 34 F tuna salad WIC: 38 F ambient air temperature 41 F RTE sliced ham 39 F sliced salami All freezers with foods frozen solid.
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