- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- Observed waste receptacles that were not covered. There was no receptacle on the trash can
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed a spray bottle without a label that was determined to be water. It is important to label this bottle to differentiate this as water from any other liquid chemical or ingredient
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed packaged sauces stored directly below a bottle of cutting board cleaner
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/22/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed items on the prep cooler (tomatoes, ham, provolone) were being held at 45F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Employee adjusted cooler settings to allow for prep items to be held at 41F or below. Correct By: 08-Aug-2014
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08/08/2014 | Standard Inspection |
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