The Madison Department of Health issued its food-safety achievement awards for 2003 to a mere 66 of more than 1,000 licensed food establishments in Madison.

The achievement award is given to food establishments that follow the strict conduct code for food safety. Under such safety codes, food establishments cannot violate any of the more than 100 critical items in the Wisconsin Food Code, according to the Madison Department of Public Health.

Critical item violations can be anything from touching foods with bare hands, improper handwashing and improper sanitation of equipment, to poor maintenance of food temperatures.

“All food establishments do a good job [with food safety]; it’s just that the recipients of the award really stand out. They go above and beyond,” Environmental Health Services Supervisor Doug Voegeli said. “I wish we had more winners, but I am pleased with the establishments that won this award.”

In compliance with food-safety regulations, a number of State Street businesses received the award.

Phil Eller, manager of Jamba Juice, located at 401 State St., said he is extremely pleased with the award, which is the second Jamba Juice has received in four years of operation.

“It is a really positive thing to be awarded,” Eller said.

The store is looking to ensure another award next year because, according to Eller, it focuses heavily on having certified managers from the State Health Department, a rigorous dedication to food temperature and quarterly inspections of food safety and handling.

Other State Street establishments received the achievement award for the first time: Subway, Qdoba Mexican Grill, Charley’s Steakery and Steep & Brew.

Subway manager Vimal Tatel said he was thrilled about winning the award.

“[The staff] really focuses on the restrictions and guidelines of handling the food. No one touches the food; that is one very important thing,” Tatel said.

Tatel is also proud to earn the award because business continues to prosper and the store plans to remodel this summer.

Kate Cristobal, general manager of Qdoba Mexican Grill, said she is happy the strict practices the restaurant uses have paid off.

“We’re pretty happy about [winning the award] because we work with a very stringent sanitation program,” Cristobal said.

Cristobal said the staff pays specific attention to meat-handling regulations. While handling meat, the staff focuses on the temperature of the food and the grills as well as on the sanitation of counters and surfaces in order to prevent food-borne illnesses.

In its second year of operation, Charley’s Steakery hopes to win another award next year.

“We feel great; we’re very excited about the award,” general manager Nohora Reyna said. “We try to keep the customers in mind first by offering the best service and keeping the food clean.”

State Street’s first coffee shop, Steep & Brew, was also awarded.

“There’s a lot to do in order to win this award,” Steep & Brew general manager Liza Tatar said. “We follow the basics well; we keep the food clean and make sure every drink poured is clean.”

According to University of Wisconsin freshman Chris Radtke, students agree cleanliness is key, especially when the iconic State Street is a hot pick for a bite to eat.

“One of the most important factors in choosing whether or not I will be a returning customer to a certain establishment is knowing that the food I eat is prepared in a clean environment and the food itself is safe,” Radtke said.