- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer was not set up at time of inspection. Person in Charge made up new bucket of quat sanitizer at proper concentration.
- Equipment location, installation, repair, and adjustment
Observation: Two-door cooler underneath Turbo Chef oven on prep line was is disrepair. Person in Charge placed a repair call at time of inspection. Cooler will not be used to hold potentially hazardous foods until repairs are done.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Person in Charge is enrolled to take a ServSafe exam on 2/29/2016. Person in Charge will send a copy of their certificate to inspector upon successful completion.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Mayonnaise, ranch, chipotle mayonnaise, cheddar cheese, and bacon (65F) were stored in cooler under Turbo Chef oven that was not cold holding properly. Person in Charge discarded bacon and cheese as well as emptied all sauce bottles.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometer to measure ambient air temperature in two-door cooler underneath Turbo Chef oven in prep area.
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02/24/2016 | Regular |
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