Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Chicken noodle soup was hot held at [122 ]°F at time of inspection. Plastic steamer tray was observed to be sitting in the steam well in wrong position, not allowing contact with hot water below. Employee reheated the soup to 170 degrees fahrenheit in microwave and placed the plastic soup holding tray correctly in steam well.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 29-Oct-2015
10/29/2015
Routine
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.
THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE Observation: Front prep 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.
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