**Critical Violation 49 C**: • Hand wash sinks are hand operated. Plumber was called during the inspection. The violation will be corrected this p.m. 5-202.12 Handsink, Water Temperature, and Flow. (A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF) and no more than 43.3oC (110oF) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handsink. (C) A handsink: (1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is replaced or installed it shall have a faucet of the type which is not hand operated. (2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.
Received check # 1067 in the amount of $ 563.00 for the license and pre-inspection fee. The license is approved and will be mailed. The Restaurant will open on 10-07-09. It has moved from the 20101 W. Bluemound location.
4-compartment sink, I recorded 300ppm of Super San sanitizer in the final rinse. One food prep sink Two hand wash stations. Temperatures recorded during the inspection: Walk-in freezer - [-2f] Walk-in cooler - 39f Beverage cooler - 36f Line reach-in cooler - 41f Sand witch line - 39f
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