- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The quaternary ammonia concentration within the sani-pail is too low (150 ppm).
Correction: Provide proper sanitizer concentration 200-400 ppm.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the fountain drink ice machine. Discharge drains directly into floor drain.
Correction: Provide an air gap - pull discharge tubing out of floor drain.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Multiple plastic food container lids and containers have deep cracks and/or are chipped - cracked containers have potential to break-off into food
Correction: deep cracks are no longer easily cleanable.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Food storage container on storage rack of cleaned/washed utensils is soiled - greasy interior.
Correction: Maintain food contact surfaces in a clean condition. Re-wash food storage container.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60-days. Correct By: 01-Dec-2015
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The 4-comp sink is fixed in place and not easily movable to allow for cleaning.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Place bead of caulk between equipment and backsplash.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Subway sandwhich wrapping placed within the microwaves was observed being reused.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Door gaskets to the back counter cooler have mold residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The wire rack/shelf above the 4-comp sink used as a drainboard for clean utensils is visibly soiled - not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Single-use disposable gloves are stored adjacent to the hand wash sink and are subject to "splash" as hand washing is taken place.
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. Store gloves in another location.
- WALLS AND CEILINGS, ATTACHMENTS
Observation: The bracket supporting the wire shelving above 4-comp sink is very rusted - paint/rust is flaking off into sinks.
Correction: Replace bracket. Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable.
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10/01/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quat sanitizer is not being used according to EPA registed label use instructions and is at 100 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Yellow food storage containers, on the dry storage rack, are cracked and no longer easily cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed on food preparation table.
Correction: Provide approved beverage container in food preparation area.
- THAWING (corrected on site)
Observation: Potato soup is being improperly thawed on the prep table at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: A small white cutting board is scored and is no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single-use gloves are stored within the splash zone of the handwashing sink, and under the soap/paper towel dispensers.
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.
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10/16/2014 | Routine | |
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