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Business Info

Restaurant: Subway
Address: N85 W16001 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 255-4077
Total inspections: 4
Last inspection: Dec 30, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

There were several open glasses of soda with a straw in them on the food counter. Provide a closed beverage cup for employee drinks.
Violation corrected during inspection.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
A spray water bottle was stored on the shelf without being labeled as to its contents.
Label all spray bottles as to their contents.
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
Noted some food splash on the ceiling tiles in back room. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.

Reviewed employee health policy with manager
Datemarking is being done
Gloves are being worn when handling ready to eat foods
4 compartment sink, Super San quat sanitizer 200 ppm, test kits available
Temperatures recorded;
Soup 172 f
Delfield cooler 34 f
Walk in cooler 38 f
Walk in freezer -10 f
Soups 160 f, 165 f
Meatballs 165 f
Tunafish salad 40 f
Seafood salad 35 f
Roast beef 40 f
True beverage cooler 34 f

Noted some cases of food stored on the floor of the walk in freezer. Store all food items 6 inches off of floor.
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

Gloves are worn when handling ready to eat foods
Datemarking is being done
Reviewed employee health policy with manager
4 compartment sink, Super San quat sanitizer, test kits available, plus handwash sink, mop sink.
Temperatures recorded;
Roast beef 40 f
Tunafish 39 f
Seafood salad 36 f
Meatballs 173 f
Soups 178 f, 175 f
Line cooler 36 f
Walk in cooler 34 f
Delfield cooler 33 f
Soup 169 f
Walk in freezer -10 f
True milk cooler 35 f

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Tongs were present inside the handsink bay. Paper towels were missing. Violations corrected immediately.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**Critical Violation 26 C** : 7-201.11 Separation.C
Comet, sanitizer, and detergent were being stored either above or adjacent to clean food contact equipment.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 37 E: 3-305.11 Food Storage.
Boxes of food are being stored on the floor of the walk-in freezer.
(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
Violation 40 A: 3-302.15 Washing Fruits and Vegetables.
The food preparatory sink is not air-gapped. A suitable insert or sink barrier shall be used when washing vegetables to prevent cross
contamination of the food product. A strainer should be used and placed above the bottom of the sink bay.
(A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered
for human consumption in READY-TO-EAT form except as specified in ¶ (B) and except that
whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed before they are sold.
(B) Fruits and vegetables may be washed by using chemicals as specified under §
7-204.12.
Violation 53 D: 6-101.11 Surface Characteristics.
Tile at the floor-wall juncture behind the food preparatory sink is missing and this area is accumulating filth. This surface needs to be
cleaned and matching new tiles installed along the base of the wall and around the partition into the food preparatory area.
(A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray
cleaning methods.
(B) In a TEMPORARY FOOD ESTABLISHMENT:
(1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if
it is covered with mats, removable platforms, duckboards, or other suitable APPROVED
materials that are effectively treated to control dust and mud; and
(2) Walls and ceilings may be constructed of a material that protects the interior from
the weather and windblown dust and debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
The floors beneath the clean dish rack are soiled and require more frequent cleaning.
(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.
Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
Air temperature thermometers were missing or broken in the two-door Delfield cooler, the two door cooler in the food preparatory area, and the
one-door True cooler.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.

Three compartment sink w/ ammonium chlordie based sanitizer (NSU). Test strips are available. Handwash sink present with soap and paper
towels near sandwich preparatory area. Food preparatory sink present (not air gapped). Gloves used when handling ready-to-eat foods.
Datemarking system present. Verbal employee health policy preventing sick employees from preparing food/ handling clean dishes.

The following food temperatures were taken:
Norlake walk-in freezer: 15 f
Delafield cooler: 38 f
Norlake walk-in cooler: 41 f
Food preparatory table air temp: 38 f
Two-door cooler: 37 f
True one door cooler: 34 f
Meatballs: 140 f
Broccoli cheese soup: 150 f
Chili: 170 f
Sliced ham: 33 f
Tuna salad: 36 f

This is a follow-up inspection to address critical violations noted during an inspection conducted on December 22nd, 2010.
1. **CDC Risk Factor 08 C** : 5-205.11 Using a Handsink.
----The hand wash sink was found unobstructed with soap and paper towels available.

2. **Critical 26 C** : 7-201.11 Separation of Toxic Materials
----Comet, sanitizer, and detergent are no longer stored amongst clean dishware and food contact surfaces.

3. Violation 40 A: 3-302.15 Washing Fruits and Vegetables.
-----A strainer is now available for washing vegetables and other food preparation.
No food is currently being stored on the floor of the walk-in freezer.
The area beneath the clean dish rack has been cleaned.
All cooling/freezing units now have air temperature measuring devices (thermometers).
The tile at the floor/wall juncture around the partition between the four-compartment sink and the food preparation area is still in
dis-repair and is not easily cleanable. Please clean area and install new tile when the least amount of food product and clean dishware will
be exposed to construction related dusts, cleaning agents, etc.

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Takes reservations:

Yes No

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:

Quiet Average Loud

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