Subway 33431

***The sanitizer had not been made up and the staff was serving customers. The sanitizer in the back was 50ppm (discussed with staff afterwards and it was left over from last night). Staff made up a new sanitizer for the cleaning cloth containers during the inspection and put the cloths in it.

***The soup was in the hot holding unit (temperature was 45C). Discussed with staff that the hot holding unit was just that was for hot holding but the soup should be re heated or cooked to a minimum temperature of 74C before being put in the hot holding unit. The hot holding unit should not be used for reheating. Temperature of the soup was up to 60C by the end of the inspection.