- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer available on one front service line
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Manager stated food only reheated to 153 degrees.
- Protecting food from environmental contamination
Observation:RTE bags of chips stored on floor.
- Demonstration of Knowledge
Observation: No knowledge of proper temps for reheating when asked.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vents and air vent in walk in cooler excessively soiled.
- Cleanability of floors, walls, and ceilings
Observation:Cove base by walk in cooler broken and loose on wall
- Responsibility of food employees and conditional employees to report
Observation:No employee reporting agreements available.
- Handwashing signage
Observation: No hand washing sign posted on the hand washing sink in the back kitchen.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No cfpm employed at this subway
- Food storage - preventing contamination from the premises
Observation:RTE foods stored on floor.
- Food storage containers identified with common name of food
Observation:seasoning containers on front line not labeled with name of ingrediants
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01/27/2016 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine heavily soiled.Food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several instances of chemicals stored by utensils, ready to eat foods, and single service items. To prevent contamination chemicals and food related items(ice scoop) must be separated. Chemicals must also be separated from ready to eat foods such as salad dressings and olives and jalapenos.
- Cleanability of floors, walls, and ceilings
Observation:Cove base by walk in cooler and freezer coming away from wall. All floor and wall surfaces must be smooth non absorbent and easily cleanable
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vents in back at food prep and storage area soiled. All surfaces must be clean to sight and touch. clean as often as necessary to keep clean.
- Light bulbs, protective shielding
Observation:Light in walk in cooler not shielded or shatter proof. All light bulbs in coolers and freezers must be protected to prevent shattering and cross contamination.
- Hand drying provided
Observation: hand drying towels not provided in immediate vicinity of hand sink in back between prep sink and three compartment sink. Must provide soap, drying and water at hand sink.
- Handwashing signage
Observation:No hand washing sign posted at sink between prep sink and three compartment sink.
- Food temperature measuring devices are provided and readily accessible
Observation:No thermometers available at front serving line. A temp. measuring device is required in all coolers.
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01/20/2015 | Regular |
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
1) Staff was using glass cleaner on prep table, must use sanitizer as last step in cleaning, corrected on site. 2) At three compartment sink did not have water at height to completely submerge large bowl and just dipped and removed quickly. Added more water to cover entire surface of bowl and allowed to be submerged for at least 30-60 sec (30 sec per label). Both corrected on site and handout given.
- Food storage containers identified with common name of food
Labels have worn off several shakers of seasonings, must relabel to identify product to prevent confusion.
- Light bulbs, protective shielding
1) Light is uncovered in walk in cooler, either replace shield or provide a shatter resistant bulb to protect from shattering. 2) Floor drain is very recessed in floor walkway near the ice machine, either raise the drain or modify flooring height to decrease the trip hazard and potential for pooling water.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice bin is leaking onto the floor, repair to prevent leaking. 2) Ice machine has white buildup on surface where connect ice maker to bin, clean exterior of unit. --1) Ice machine has buildup on white plastic chute, must empty, wash, rinse, sanitize, and let air dry before refill. Must do monthly or more frequently if buildup occurs. 2) Both screws for chute attachment to ceiling of bin are very rusty, must replace with material that is rust resistant to protect ice.
- Cleanability of floors, walls, and ceilings
1) Light is uncovered in walk in cooler, either replace shield or provide a shatter resistant bulb to protect from shattering. 2) Floor drain is very recessed in floor walkway near the ice machine, either raise the drain or modify flooring height to decrease the trip hazard and potential for pooling water.
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10/01/2013 | Routine |
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