Subway, 5006 E Hwy 14, Spring Green, WI 53588 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: (REPEAT): Ice was observed coming into contact with dirty equipment. Observed ice machine to have mildew and visible contamination on inside and outside of unit.
Correction: Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Correct By: 29-May-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Super San sanitizer is not being used according to manufacturer’s use directions. Observed sanitizing sink to read 500+ ppm during inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use (150-400ppm). Employees drained and refilled sink during inspection. Reading was 300 ppm.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: informing employees on employee health, explaining the date marking procedure for the establishment to employees (how long foods can be kept or used for), ensuring sanitizing level is correct for utensils and dishes.
Correction: The person in charge shall provide training to employees on the above listed items and ensure equipment is working properly. Correct By: 05-Jun-2015
- WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
Observation: Dispensor unit was observed not working or automatically dispening sanitizer during inspection. Employees were manually adding sanitizer.
Correction: Repair or replace the dispensing unit to automatically dispense sanitizer. Correct By: 05-Jun-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Food in the walk-in cooler was observed being subject to potential contamination by a box of half and half stating "Do not use" written on it.
Correction: Change methods or procedures to protect foods from contamination. Keep foods or boxes of items that are not to be used beneath and separated from all good food product items. Box was moved to the bottom shelf, away from other food products during the inspection.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: Thermometer in Coke/drink cooler is improperly located in the back of the unit.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit (front near the door). Correct By: 05-Jun-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The ice machine was observed to not be maintained in good repair during inspection. Ice machine was leaking on, in, and below the cupboard and counter.
Correction: Repair equipment to good condition or remove from premise. Correct By: 12-Jun-2015
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Waste receptacle located in the back of the establishment was observed not covered
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors. Correct By: 05-Jun-2015
- INTENSITY - LIGHTING
Observation: Observed there to be no light bulb in the walk-in freezer.
Correction: Provide the correct lighting intensity in all work and storage areas. Ensure lighting in establishment is shatterproof or covered. Correct By: 05-Jun-2015
- POSTING OF PERMIT
Observation: Current permit is posted in the back office of the establishment
Correction: Post permit in public view. Correct By: 05-Jun-2015
|
05/26/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced ham and sliced turkey in the serving line prep table is cold held at 53.1°F and 45.1°F. The turkey and ham was stacked above the rim of the black food containers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The stacks of turkey and ham were reduced and the portions that were temperature abused were discarded. Employees were instructed to place smaller amounts of meats on the serving line prep table during slow times. The glass top should be closed during all slow periods to allow for proper cold holding temperatures of potentially hazardous foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: There are two boxes of chips and two boxes of soda on the floor in the back dry storage area.
Correction: Store all food items 6 inches above the floor. During inspection, manager placed all food items on pallets.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers are missing from the walk-in cooler and walk-in freezer.
Correction: Position and maintain thermometers in all coolers and locate them in the warmest part of the unit. Correct By: 14-Feb-2014
|
02/07/2014 | Routine | |
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