- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at handwashing sink in women's bathroom.
Correction: Provide hand soap at all handwashing sinks in restaurant to facilitate proper handwashing. Correct By: 13-Mar-2016
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: Thermometers in both the walk-in cooler and the 2 door reach-in cooler at prep line are not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 03-Apr-2016
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Two ceiling lights located in the back food prep area do not have adequate shielding - one shield is totally missing and the other light has a shield but missing end-caps.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 03-Apr-2016
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03/03/2016 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment - state certificate has not been obtained for at least one employee. Application for CFM issued to operator.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days]. Correct By: 26-Jun-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: Employee drink was observed in food preparation area on food prep. Employee drink was moved to another area.
Correction: Provide approved beverage container in food preparation area. Correct By: 26-Apr-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Frozen scrambled egg packets in walk-in freezer were observed to be unwrapped/torn open.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination/freezer burning. If cross-contamination is evident, discard suspected foods. Correct By: 26-Apr-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food(spaghetti sauce bags, spice bags) is subject to potential contamination by storing of personal goods(keys, coat, apron, phone) on shelf with these food items.
Correction: Change methods or procedures to protect foods from contamination. Correct By: 26-Apr-2015
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer in coke cooler is not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 26-Apr-2015
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03/26/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Meatballs in the prep line steam table are being hot held at 119.8°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Meatballs were stirred and the temperature of the unit was adjusted. Meatballs are now being hot held at 154.9°F. Continue to stir meatballs throughout the day to achieve a consistent, safe hot holding temperature at all times.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: [REPEAT] Quaternary ammonia sanitizer in the 4 compartment sink was found to be at a concentration greater than 400 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Automatic sanitizer dispenser is not working. Sanitizer is manually added. During inspection, sink was drained and refilled with water and 1 capful of sanitizer. This creates a sanitizer solution concentration of 200 ppm. Continue this process and check sanitizer concentration using test strips until the automatic sanitizer dispenser is fixed.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Renata Theis has a ServSafe certificate from July 2013, she needs to send a copy of this certificate, the State of Wisconsin food manager certificate, and applicable fee to the State of Wisconsin to obtain the State of Wisconsin food manager certificate. Inspector will email a copy of application and additional certified food manager information to owner. Correct By: 14-Jun-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop was improperly stored on cart next to employee's purse.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Ice scoop is now stored in a container above the ice machine to prevent contamination.
- HANDWASHING SIGNAGE
Observation: There is no handwashing signage posted at the handwashing sink behind the prep line, at the handwashing sink for dishwashing (first sink of 4 compartment sink), and at the handwashing sink in the men's restroom.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Inspector will email a copy of handwashing signage from the State of Wisconsin. Correct By: 21-Mar-2014
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03/14/2014 | Routine | |
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