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: Various deli meats temped at 46 degrees. Staff moved items to cooler during inspection.
01/29/2016
Regular
Posting inspection reports Observation:Post most recent inspection report
Test kit provided and used to measure sanitizing solution concentration Observation:Provide sanitizer test strips
04/28/2014
Routine
Linens- cleaning and storage Store single use items up off the floor. Locate trash receptacles to prevent contamination of food contact surfaces.
Miscellaneous sources of contamination Protect food packages from contamination while in storage. Repair the source of ice accumulation in walk in freezer.
Air drying of equipment and utensils Use test strips to determine solution concentration. Quaternary sanitizer 200ppm. Provide adequate air drying capacity for warewashing area.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding PHF not reheated to 165 within 2 hrs. Corrected on site
Test kit provided and used to measure sanitizing solution concentration Use test strips to determine solution concentration. Quaternary sanitizer 200ppm. Provide adequate air drying capacity for warewashing area.
Light intensity Provide more light in walk in cooler.
Sanitization of food contact surfaces - before use and after cleaning Three compartment sink. Auto mix sanitizer solution cannot be diluted. Corrected at time of inspection
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