Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 25, 2009 | 98 |
|
Sep 3, 2010 | 97 |
No violation noted during this evaluation. | Nov 18, 2010 | 100 |
Repair wall by Norlake walk in cooler.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Employee handwash sink present in front and back. Food prep sink present and strainer is used between sink and food. Four compartment sink
and mop sink also present.
SuperSan quat sanitizer used: 400 ppm. Try to keep at 200 ppm. The wiping cloth is over 200 ppm. Try to keep at 100 ppm. Test strips
available.
The following temperatures were taken:
Coke cooler: 37 f baloney: 39 f bacon: 40 f Norlake reach in freezer: 10 f
Norlake walk in cooler: 40 f True reach in freezer: 0 f 2 door prep cooler: 39 f
meatballs: 155 f chicken breast: 145 f cheese sauce: 149 f
Repair hole in wall by Norlake walk in cooler:
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
The knives used to cut the subs need to be either stored in the food item, in running water, or a container of water that can maintain a
temperature of at least 135, or stored clean and dry on the work surface.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Back area: 4 compartment sink, employee hand wash sink and mop sink. Super San Quat santizer: 200 ppm. Test strips available.
Front counter area: employee hand wash sink.
The following temperatures were taken:
chicken breast: 165 f meatballs: 162 f turkey: 36 f Coke cooler: 40 f Norlake walk in cooler: 37 f True
reach in freezer: 4 f Norlake freezer: 6 f cold cuts: 37 f tuna fish: 35 f
Complaint Details:
Complainant stated the following conditions exist in the establishment: Presence of fruit flies, employees are not washing hands and are
re-using gloves.
Investigation details:
-There are no fruit flies in the establishment.
-Disposable gloves are available. Employees wash their hands before using the gloves.
-Soap and single-service towels are available at both employee hand sinks.
Note: Manager on duty: Mr. Patel.l
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Address |
Distance |
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Restaurant representatives - add corrected or new information about Subway (Walmart), 411 Pewaukee Road, Pewaukee, WI 53072 »