Unable to verify that all employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
Food is being stored on the floor. (1 penalty point) Corrected on site.
Food equipment is not being air dried before being nested together. (1 penalty point)
Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Walk-in cooler gaskets are dirty. (1 penalty point)
Critical: The handwashing sink was being used to drain olives at the time of inspection. (3 penalty points) Corrected on site.
The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
11/4/2015
Routine
91
Advise & Educate
Single service items are not stored to prevent contamination. The salad bowls on the microwave should be stored facing downward. (1 penalty point)
Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
A handwash sign is not at each handsink used by employees. (1 penalty point)
The mop is not hung to air dry. (1 penalty point) Corrected on site.
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