Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
Food scoop is constructed without a handle.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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