Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food from an approved source.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Improper food cooking or holding
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
|
Feb 15, 2006
|
84 |
-
Employees must not work when ill with vomiting, diarrhea, fever or other signs indicating a communicable disease. Police in place.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
May 3, 2007
|
89 |
-
Employees must not smoke or eat in the kitchen or behind the bar.
-
Food from an approved source.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Improper food cooking or holding
|
May 7, 2008
|
84 |
-
Food from an approved source.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Improper food cooking or holding
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
Jun 23, 2009
|
84 |
-
Employees must not smoke or eat in the kitchen or behind the bar.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
Aug 3, 2010
|
90 |
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
Aug 10, 2011
|
94 |
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