Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: whole chicken breast and sliced chicken breast being held at improper cold holding temperatures
Correction: PHF's must be held at 41 degrees or below or time must be used as your publice health control. Reviewed time/temp chart with manager.
Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/14/2015
Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: two chicken containers in trays in low boy was at 56 degrees and 54 degrees. Employee stated that the chicken had been in unit since 8am. Sliced tomatoes were at 45.
Correction: New chicken was brought out and put in new trays. Talked to manager about making more containers with less amounts in container. Discussed time as a public health control with the tomatoes. All these foods need to be held at 41 degrees or lower.
10/28/2014
Routine
Facility was clean and well maintained. Good handwashing and glove usage. Good date marking. Went over frequency of wash/rinse/sanitizing of cutting boards.
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cream of broccoli soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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