Silver Spring Subway, N56 W17450 Silver Spring Drive, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations



Business Info

Restaurant: Silver Spring Subway
Address: N56 W17450 Silver Spring Drive, Menomonee Falls, WI 53051
Phone: (262) 345-0922
Total inspections: 2
Last inspection: Dec 14, 2010
Score
(the higher the better)

97

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Upon inspection, there was an employee open beverage cup, and a half eaten raisin bread on the True prep cooler cutting board. Eating
Oct 1, 2009 95
  • The food preparatory sink bay does not contain an air-gap on the waste piping, however, a suitable utensil is being used currently to prevent
  • Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
  • Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Dec 14, 2010 97

Violation descriptions and comments

Oct 1, 2009

Upon inspection, there was an employee open beverage cup, and a half eaten raisin bread on the True prep cooler cutting board. Eating
is prohibited in a food prep area, and you must provide a closed beverage cup for drinking.
Violation corrected during inspection.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.

Gloves are being worn when handling ready to eat foods
4 compartment sink, Super San quat sanitizer 200 ppm, plus two handwash sinks, one food prep sink, and a mop sink.
Temperatures recorded;
Line cooler 36 f
Meatballs 158 f
Seafood salad 36 f
Tunafish salad 36 f
Veggies 37 f
Chicken breast 38 f
Soups 159 f, 172 f
Walk in freezer 0 f
Walk in cooler 38 f

Dec 14, 2010

Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
A light shield was missing above the door to the walk-in freezer.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
A scoop was drying on a towel on the clean dish rack. Air dry utensils on clean, non-absorbent surfaces.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
The food preparatory sink bay does not contain an air-gap on the waste piping, however, a suitable utensil is being used currently to prevent
the contact of food with the sink bay.
5−402.11 Backflow Prevention.C
A direct connection may not exist between the SEWAGE system and a drain originating from
EQUIPMENT in which FOOD is placed.

Four compartment sink available for washing with "Supar San" ammonium chloride sanitizer > 200 ppm. Test strips are available for determining
sanitizer concentration. Gloves are used when handling ready-to-eat foods. Written employee health policy. Datemarking is being
accomplished through the use of tape and markers.

The following temperatures were taken:
Walk-in freezer: 5 f
Walk-in cooler: 40 f
Two-compartment cooler: 40 f
Make tables: 37 f
Meatballs: 146 f
Chicken filet: 38 f
Sliced ham: 37 f

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