Critical: TCS foods were not being held at the proper temperature. Observed chicken breasts holding at 90-105 in hot holding well. Chicken breast had been in holding well for 1 hour. To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Employee reheated chicken to 165F and turned up the hot holding well to maintain a hot holding temperature of 135F. Employee was also advised of importance of using thermometer to periodically check temperatures of foods to assure that they are at either 41F or below or 135F and above.
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