Spray bottles stored above food prep area. [Corrected by end of inspection] **Critical Violation 26 C** : 7-201.11 Separation.C POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Make table storage of pre portioned chicken-store below top of container for temperature control Violation 37 H: 3-305.14 Food Preparation. During PREPARATION, unPACKAGED FOOD shall be protected from environmental sources of contamination. Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the restaurant.
4 compt. sink-Quat sanitizer-200ppm-strips available Handwash sink [2] Food prep sink Mop sink Temperatures- walkin cooler 37f freezer -1f make table-seafood 40f, chicken 41f front cooler 38f glass door cooler 38f soup 140f sauce 168f chicken 155f Discussed risk factors
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