Equipment and utensils are adequately rinsed after washing Observation: Warewashing sinks had a two sinks set up - first sink empty, middle sink soap, last sink sanitizer. First basin does not hold water -therefore warewashing is not being done correctly.
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: Meat make table holding temperature of cold cuts between 44 and 47 degrees. Management is aware cooler is not working and contact with repair company has been made. Meats that were out of temperature were discarded. Temperatures will be monitored hourly and if above 41 for 4hrs will be discarded.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Floors in walkin coolers and freezers are not clean to sight or touch. Floors in back room are not clean.
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