- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site. Staff reports manager is aware and will register for course.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Bagged chopped lettuce is not date marked for keeping over 24 hours. Staff date marked during inspection.
- Sanitizers
Observation: Quat based sanitizer measured 100ppm. Staff re mixed sanitizer to proper concentration.
- 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: Diced chicken, deli meats and steak temped at 58 degrees on prep table. Items were above fill line. Staff removed items and placed in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for clean up of vomiting and diarrhea. Manager reports she will print new procedures.
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01/15/2016 | Regular |
- Physical facilities maintained in good repair
Observation:Repair damaged wall beneath warewash area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Maintain shelving, containers, storage areas to be free of food debris and residue buildup.
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04/01/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen foods being thawed at room temperature
- Exterior walls and roofs provide effective protection
Observation:Ensure outside storage building is maintained tight and pest free if food containers, equipment are stored inside.
- Miscellaneous sources of contamination
Observation:Walk in cooler condensate line unable to prevent entry of dust, debris, pests, etc.
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04/07/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open container of sandwich meat not datemarked Corrected at time of inspection. Item discarded
- Linens- cleaning and storage
Single use items stored on the floor.
- Food storage - preventing contamination from the premises
Food items stored on floor in storage room, walk in cooler, and walk in freezer
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Walk in cooler thermometer appeared to possibly be inaccurate. Provide a thermometer in the interior of the walk in cooler
- Roasts held at a temperature of 130°F or above
Milk 46*, shaved steak 45.7*, bacon 48.8*, Most items on top shelves were above 41* Corrected at time of inspection. Moved some products to freezer to cool quickly,
- When to wash
Employees did not wash hands after being outside. Corrected at time of inspection. Discussed importance of handwashing with employee
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Walk in cooler unable to maintain product temperature of 41* or less Corrected at time of inspection
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02/28/2013 | Routine |
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