Quiznos

Inspector's notes

Observed a small 1/9 size pan of cooked mushrooms cooling at 49 degrees Fahrenheit and cooked onions cooling at 52F in the top compartment of a prep-style refrigerator at the sandwich make line. Cooling TCS foods should be cooled in equipment designed for cooling, such as a walk-in refrigerator, prior to storage in cold holding equipment. Per person in charge, mushrooms and onions were cooked less than 1 hour prior to inspection and were within parameters for proper cooling times and temperatures. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a small 1/9 size pan of cooked mushrooms cooling at 82 degrees Fahrenheit in the top compartment of a prep-style refrigerator at the sandwich make line. Cooling TCS foods should be cooled in equipment designed for cooling, such as a walk-in refrigerator, prior to storage in cold holding equipment. Per person in charge, mushrooms were cooked less than 1 hour prior to inspection and were within parameters for proper cooling times and temperatures. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Quaternary ammonium (quat) sanitizer solution in bucket at active sandwich make line was measured with a concentration of less than 150ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.