Subway 5892

QUAT surface sanitizer in the front area was tested at 0 ppm. Operator refilled washcloth bucket from the 3-comp sanitizer dispenser and concentration was tested at 200 ppm., - Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.

Meatballs stored in the front hot holding unit were measured at 50.1C using a probe thermometer and were discarded at the time of inspection. Operator was advised to check dial settings and water levels in the unit., - Ensure hot holding unit maintains a consistent temperature of 60C or higher at all times.