- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food was stored on floor of walk-in freezer and dry storage area.
Correction: Store all food items 6 inches above the floor. Correct By: 12-Jan-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service cups were stored on floor of back storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 12-Jan-2016
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle. Restroom is co-ed but used as employee restroom.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 12-Jan-2016
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The bottom of exterior door is not tight fitting and gap is present allowing for the entrance of pests/rodents.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents. Correct By: 19-Jan-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floor tiles were cracked/damaged/missing around ice machine and mop sink.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 19-Jan-2016
|
01/12/2016 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by turning off water faucet with clean hands instead of using a disposable towel.
Correction: Train food employees in proper handwashing techniques. Use a disposable towel to turn off the water faucet to prevent recontamination of clean hands. Correct By: 16-Feb-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced chicken and turkey in front left side prep cooler is cold held at 45 and 43.5°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Employee removed top two layers of sliced chicken and the top portion of the turkey and returned to the walk-in cooler. Discussed keeping smaller amounts in food bins.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: The food preparation area and utensils used with potentially hazardous food (temperature controlled for safety) are not being cleaned after 4-hours. Employee stated areas and utensils are cleaned at the end of day or as needed.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Discussed having a sanitizer bucket with towel in the food preparation area to clean food surfaces and switching out or cleaning utensils every 4-hours. Check the concentration of the sanitizer bucket before use. Correct By: 17-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the food preparation sink (sanitizer sink) of the kitchen area used for washing vegetables.
Correction: Provide an air gap on water supply side to protect water supply from contamination. Correct By: 16-Mar-2015
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in sanitizer sink of kitchen area.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Convert the wash sink to allow for hand washing or install a separate hand wash sink for the back kitchen area where dishwashing and food preparation takes place. Correct By: 16-Mar-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The food chopper, ice machine, air gap of the soda machine, and storage containers for food preparation lids are visibly soiled with food, mold, or dust.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Feb-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The cooling bread is stored underneath the dirty dish area in the kitchen which is an area subject to possible contamination of the food. The trash container is located in front of the ice machine. Food debri is seen on the wall and front of the ice machine.
Correction: Store food in areas not exposed to splash, dust, or other contamination. The cooling bread rack was moved near the food preparation table. The waste container was moved underneath the dirty dish area in the kitchen, away from food contact surfaces.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The walk-in cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Thermometer was removed from the walk-in freezer and put in the walk-in cooler for now. Purchase additional thermometer to replace. Correct By: 17-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the cooling bread rack are soiled with food particles. The walk-in cooler and freezer doors have some discoloration in the area where employees open and close.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Feb-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean food bins are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils and food pans before storage and before contact with food. Correct By: 17-Feb-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The bottom of the back entrance door of the facility has a gap where daylight can be seen through.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the door gasket or door to prevent accessibility for the entrance of insects and rodents. Correct By: 23-Feb-2015
|
02/16/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on self-service soda machine.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 11-Dec-2013
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: thermometer calibration, proper temperature methods, and cooling methods and temperatures.
Correction: The person in charge shall provide training to employees on methods to prevent foodborne illness, including thermometer calibration, proper temperature methods, and cooling methods and temperatures. Correct By: 27-Nov-2013
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottle of water is in a disinfectant bottle and not labeled with common name.
Correction: Label working containers with common name. Correct By: 21-Nov-2013
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The sliced pickles are stored on the floor below the shelving unit next to the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 20-Nov-2013
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Ice buckets are stored facing upward on top of the ice machine and are subject to collecting dust and debris.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 21-Nov-2013
|
11/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 756 N Union St, Mauston, WI 53948 »