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Business Info

Restaurant: Subway Sandwich Store
Address: 250 E. Wolf Run, Mukwonago, WI 53149
Phone: (262) 363-2130
Total inspections: 3
Last inspection: Jan 14, 2011

Score
(the higher the better)
92

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Violation descriptions and comments

Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials.
Self dispensing Sanitizer/Detergent unit at utensil wash sink leaks. According to owner a new unit has been ordered.
Repair/replace the unit so it is in compliance with the state of Wisconsin Plumbing Code.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Wall and ceiling is soiled above the ovens.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

This is a pre-inspection for a restaurant license due to change of operator.
The following temperatures were recorded at the time of inspection:
Meatballs 144f & 152f.
Chicken noodle soup 152f.
Cream of potato 173f.
Tuna 36f.
Seafood salad 35f.
Ham 36f.
Turkey 36f.
Salami 37f.
2-door refrigerator located in the service area 37f.
Walk-in cooler 42f.
Self-serve refrigerator located in the sales area 37f.
-Super San Sanitizer is available for sanitizing equipment and utensils.
-Hands are washed and disposable gloves are used during sandwich preparation.
-Food products are date marked.
Note: Owner has registered for the July 22, 2009 Food Manager’s class.

Chicken breasts in walk in cooler are not covered.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
The sanitizer level was over 400ppm in the sink. Sanitizer diluted while I was present and maintain at 200ppm.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
One light shield is missing in back storage area. Replace shield.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.

The towel dispenser for the back hand wash sink is broken. A new was ordered and will be installed.
Three compartment sink with quat sanitizer used.
Have Satyendra Bhatnagar send in for the Wisconsin Food Manager Certificate.
Temperatures taken during inspection:
Cream Soup 147 f , Chili 145 f , hot dog 150 f , chincken 38 f , mayonasses 38 f , sliced beef 37 f , meat balls 148 f .
Prep area reach in cooler 35 f , walk in cooler 34 f , walk in freezer -3 f ., customer reach in 38 f .

**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
Chili 130 f and chicken noodle soup 124 f in steam table. Employee stated it was heated in microwave this morning. Food reheated in microwave
to chili 193 f and chicken noodle soup 176 f. Violation corrected.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
Violation 45 V: 4-501.12 Cutting Surfaces.
Vegetable cutting board stained and grooved.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.

Notes: Observed proper glove use. Hand washing being done. Proper date marking being done.
Went over employee health policy.
Equipment / sinks: Two hand wash sinks, food prep sink, mop sink, three compartment dish sink with quat supersan sanitizer 400 ppm. Test
strips available.

Temperatures taken during inspection:
Chili 130 f *
Chicken noodle 124 f*
Cut tomatoes 38 f
Ham 37 f
Buffalo chicken 38 f
Meatballs 135 f
Under counter cooler 38 f
Walk in freezer 6 f
Walk in cooler 35 f
Display cooler 33 f

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

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Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants