Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: No hot water at front hand sink.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Meatballs in hot hold unit at 94 degrees, chicken breast at 105 degrees, removed both to be reheated at time of inspection.
03/25/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Thin probe thermometer soiled from previous day. Thermometer was washed and sanitized during inspection. Salad containers are not stored to prevent contamination. Corrected at time of inspection
Food storage - preventing contamination from the premises Food on the floor in the freezer. Corrected at time of inspection
Linens- cleaning and storage Thin probe thermometer soiled from previous day. Thermometer was washed and sanitized during inspection. Salad containers are not stored to prevent contamination. Corrected at time of inspection
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