- Air drying of equipment and utensils
Observation:Air drying pans set on paper towels. To prevent cross contamination towels are only allowed in air drying process after the pans are already dry.
- Common name-working containers
Observation: No labels on spice containers on main line or in prep area. All working containers must be labeled with proper name o contents.
- Drying mops
Observation:Mop setting in mop sink. mops must be allowed to air dry. Hanger is already available for this purpose.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer water in sanitizing sink of 4 compartment sink no high enough concentration. Sanitizer should be kept at 200 to 400 ppm. Replace sanitizer water as often as necessary to maintain proper concentration.
- Cleanability of floors, walls, and ceilings
Observation:Tiles missing in entrance of the kitchen. Moisture buildup and height change in tile causes a tripping hazard. Repair with matching quarry tile or approved flooring material of equal height.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Ice machine and pop nozzles soiled. All food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- 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 milk/juice cooler on front line.All cold holding devices of potentially hazardous foods must have at least one temperature measuring device.
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02/03/2015 | Regular |
- Laundry facilities
requirement, location, and use
- Linens- cleaning and storage
Has case of single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor, move to shelving.
- Cleanability of floors, walls, and ceilings
Has 4-6 tiles missing at entrance to kitchen by side door, and the whole area by the warewashing side of kitchen, has issue with quarry tile and replaced with vinyl tiles. Observed moisture on tile edges when stepped on, and the change in height of the flooring creates a trip hazard. Suggest replacing with flooring of the same height, such as the quarry tile that was existing, for durability and safety.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelf under soda machine is soiled, over flow tray from soda machine apparently blocked and some leaking on shelf and onto adjacent flooring, Floor shows marked water staining, Repair this problem, may need to consult with contractor for resolution of backup.
- Common name-working containers
1) Spray chemical on prep table near foods, moved to chemical storage rack now. 2) Has two spray bottles of chemicals not labeled as to contents, must label with common name to prevent confusion. Both corrected on site.
- Roasts held at a temperature of 130°F or above
1) Has meatballs at 108 degrees for over 2 hours, must discard. Making new batch now. Must check temp to ensure are at least 135 degrees or hotter when in hot hold. Does not reuse any prior product. 2) Soup at 100 degrees F now has been reheating for 1.5 hr, turned temp up and now only at 120 degrees at 2 hour, discarding now. Will have unit checked to see if. Corrected on site.
- Preventing contamination from equipment, utensils, and linens
Has case of single use cups on floor in dry storage area, must store all food service items at least 6 inches off floor, move to shelving.
- Separation from food, equipment, utensils, linens, and single service
1) Spray chemical on prep table near foods, moved to chemical storage rack now. 2) Has two spray bottles of chemicals not labeled as to contents, must label with common name to prevent confusion. Both corrected on site.
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10/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Subway, 5491 Business Highway 151, Marion, IA 52302 »