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: Potentially hazardous foods on cold hold "meat" side prep table temped between 45-56*. Foods had been brought from walk in cooler less than 60 minutes before and were returned to walk in cooler during inspection.
In-use utensils, between-use storage Observation: Handle of scoop stored in food. Handle was removed from food during inspection. Corrected.
The ability to describe the symptoms associated with the diseases that are transmissible through food Observation: Person in charge not familiar with symptoms associated with diseases that are transmissible through food.
Cleaning procedure Observation: Employee not wash hands for at least 20 seconds before food prep. Employee was instructed to wash hands for at least 20 seconds during inspection.
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