- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Potato soup in steam table is hot held at 103.5°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Employee reheated to 180.1F in the microwave. High temperatures for a long enough time, such as those associated with thorough cooking, kill or inactivate many types of microorganisms. However, cooking or reheating does not always destroy the toxins produced in foods by certain bacteria (such as the enterotoxins of Staphylococcus aureus). Cooking or hot holding that follows temperature abuse may not make the food safe. Keeping cooked foods hot as required in the Code prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the far right sink compartment in the kitchen. Observed vegetables (green peppers, cucumbers, and red onions) in a strainer below the flood rim of the prewash sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap. Correct By: 10-Dec-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Vegetables are subject to potential contamination by soiled utensils in and around the prewash sink. Observed vegetables (green peppers, cucumbers, and red onions) in a strainer below the flood rim of the prewash sink on the far left. Operator has sign on the far right compartment indicating that sink for use with washing produce.
Correction: Change methods or procedures to protect foods from contamination. Correct immediately. Produce and other food preparation may only occur in the far right compartment of the four compartment sink until a change of licensee at which time a separate food preparation sink may be required.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER (repeated violation)
Observation: Plastic catering tray bottoms in basement are stored with the food contact surface side up and uncovered. Trays are not in their original container. Salad bowls under prep line are not inverted or covered.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination. Recommended tray bottoms and salad bowls be stored with the food contact side down. Correct By: 10-Nov-2014
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Waste receptacle located outside the building with food in the receptacle is uncovered. The lid is flipped open.
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors. Keep outdoor waste receptacle lids closed, especially when there is food in the receptacle and the receptacle is not being filled, emptied, or cleaned. Correct By: 10-Nov-2014
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in the basement over single-use catering trays and other single-use items not in their original, sealed packaging are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 24-Nov-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor tile at the top of the stairs leading to the basement are damaged or removed.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the floor tile at the top of the stairs. Correct By: 10-Dec-2014
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11/10/2014 | Routine | |
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