Gave demonstration of knowledge test to PIC. Make sure portioned food such as chicken strips and steak are not stacked too high. Temperatures of the food on the top row must be 41 F or below. Suggest pre-chilling sauces before they are added to chicken. Also suggest placing newly prepared food in a single layer on top shelf toward the back with lids partially open to help them cool back down to 41 F within the 4 hour time limit. Change of ownership. Issue yearly health permit. No violation noted during this evaluation.
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