Madison College Truax Building

Year by year

Inspections

1. Feb 24, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of meat slicer and exterior of white bulk containers at breading station are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Multiple hand sinks and food prep sinks do not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for wiping cloth for the espresso machine at coffee station is below 150ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

2. Feb 16, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of FWE hold holding unit are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) in cooler is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Small quinoa salads are improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     LABEL - BULK FOOD

     Donuts available for customer self-dispensing is not labeled as required.

     Correction: Properly label the [bulk, unpackaged food item] with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - HIGH TEMP MACHINE

     Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 117 F.

     Correction: Adjust the water temperature so the hot water is 180 degrees F. or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

     Code WFC 4-501.112

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced Turkey and sliced Roast Beef in sandwich prep area cooler being cold held at 49F and 48F. Both products had been in the unit for longer than 4 hrs.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for the cream at the Starbucks area or the sandwiches on the hot slide in the kitchen area.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Rinse bin was being used to wash dirty utensils and full of hot soapy water.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

3. Nov 25, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

4. Mar 14, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

5. Aug 25, 2016 Pre-inspection · No Reinspection Required

   No violations cited.