Subway, 1919 Hwy N Blvd, Spencer, IA 51301 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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 in walk-in cooler.
- Posting inspection reports
Observation: Previous inspection report not posted. Manager posted new inspection report during inspection in public view.
- Air drying of equipment and utensils
Observation: Storage containers stacked on top of each other wet. Employee separated the containers during the inspection for proper air drying.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent air intake filters in ceiling with buildup.
|
01/07/2016 | Regular |
- Other liquid waste and rain water
Observation:Mop water to be disposed of down utility sink.
- 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:All coolers to have thermometer inside.
- Posting inspection reports
Observation:Most recent inspection report to be posted in view of public.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Employee reporting form handed out and discussed.
|
01/07/2015 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
03/08/2013 | Routine |
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