- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in back prep room.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor tiles near the front service line are damaged and loose.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring beneath the 3 compartment sink is soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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04/06/2016 | Routine | |
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A box of K-Cups is stored on the floor in the back dry storage area.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Beverage cup lids on the self service drink display are stored so that the food contact serface is exposed.
Correction: Flip cup lids so that the interior food contact surface is protected.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walls around the sinks in the back area are soiled with dirt and debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/17/2015 | Routine | |
No violation noted during this evaluation. | 08/11/2014 | Follow Up | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: The left preparatory cooler is not sufficient in capacity to hold foods at 41 F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Correct By: 16-Jul-2014
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08/05/2014 | Follow Up | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: The left preparatory cooler is not sufficient in capacity to hold foods at 41 F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Correct By: 16-Jul-2014
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07/31/2014 | Follow Up | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The left preparatory cooler is not sufficient in capacity to hold foods at 41 F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Correct By: 16-Jul-2014
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at the kitchen handwash station.
Correction: Provide single-use toweling or other approved devices at handwashing sink in the kitchen to facilitate proper handwashing.
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07/16/2014 | Routine | |
No violation noted during this evaluation. | 04/18/2014 | Follow Up | |
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