Quiznos Sub

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR SLOW DRAINING AT FRONT PREP EXPOSED HANDWASH SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

WIPPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE WIPPING CLOTHES IN A SANITIZING SOLUTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOOR AT RESTROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST MAINTAIN FLOORS DRY AT ALL TIMES. FOUND SPILLED WATER IN FRONT OF THE WALK-IN COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPAIR TORN WALL PAPER AT THE BASE OF THE WINDOW SILL IN THE CUSTOMER DINING AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR HOT WATER FAUCET HANDLE AT THE PREP SINK. HANDLE IS DIFFICULT TO CLOSE. ALSO REPAIR LEAK AT BASE OF SAME AS STATED ABOVE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A WORKING THERMOMETER AT THE 2DR REFRIGERATOR CLOSEST TO THE EXPOSED HAND SINK.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES-OBSERVED FEMALE FOOD HANDLER NOT WASHING HER HANDS BEFORE PUTTING ON GLOVES AND HANDLING FOOD (I.E. MAKING A SANDWICH TOUCHING READY TO EAT FOOD AND RAW FOOD.) INSTRUCTED TO WASH HANDS BEFORE/AFTER EVERY GLOVE USE, MULTI-TASIN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE/PROVIDE A HANDLE TO THE PAPER TOWEL DISPENSER-(BEING FORCED OUT BY SOME WIRE OBJECT)OR REPLACE THE DEVICE BY EXPOSED HAND WASHING SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REPLACE MISSING RUBBER WALL BASE COVING IN DINING AREA (BY THE FRONT COUNTER)AND MISSING FLOOR TILE BY BEVERAGE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN VENTS IN TOILET ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WASH CLOTHS MUST BE STORED IN A BUCKET OF SANITIZING SOLUTION WHEN NOT IN USE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER AT PREP COOLER, INSTRUCTED TO PROVI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SOFT DRINKS FOUNTAIN DISPENSERS NOT CLEAN INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN NEXT TO 3 COMP SINK, DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.