Hungry Head Sandwich Shop, 4003 75th Street, Kenosha, WI 53142 - Restaurant inspection findings and violations

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Business Info

Name: HUNGRY HEAD SANDWICH SHOP
Address: 4003 75th Street, Kenosha, WI 53142
Type: Restaurant
Phone: 262 694-1212
Total inspections: 5
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/23/2016Routine
No violation noted during this evaluation.10/22/2015Routine
  • Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
    Observation: The bleach is not being used according to EPA registered label use instructions and is at [50 ] PPM.
    Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
12/09/2014Routine
  • 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 90 days.
06/12/2014Re-inspection
  • Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
    Observation: Employee observed handling [ready-to-eat food] with bare hands.
    Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Cut lettuce & sliced tomato in food containers placed in ice containers were found to be at temperatures above 41°F.
    Correction: Maintain cold potentially hazardous foods at or below 41°F. Another means of maintaining temperatures of 41 or less was discussed. Alternative methods are being researched by cfm.
  • Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
    Observation: The sanitizer buckets for food contact surfaces sanitizer concentrations for chlorine were either too high or too low and is not being used according to EPA registed label use instructions and is at 50 & 200 PPM.
    Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. COS.
  • 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 within 90 days.
06/02/2014Routine

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