Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jan 25, 2010 | 86 |
No violation noted during this evaluation. | Feb 3, 2010 | 100 |
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Ice machine in need of cleaning.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Prep cooler noted at 45f. Potentially hazardous food items (deli meats and cheeses) moved to coffee cooler at time of inspection.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
• Deli meats are being properly date-marked, but some are exceeding the 7 day mark (after opening) and should be disposed of.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• There is no record of a certified food manager at this location. At previous inspection was told that MaryRose Mansour would be taking
the course. The certification should be posted on site.
Under counter dish machine with pre wash / handwash sink - 100ppm chlorine sanitizer.
Temperatures taken at time of inspection:
Prep cooler - air - 45f, deli ham - 45f Chest freezer - 4f
Coffee prep cooler - 33f
This is a follow-up to the routine inspection done on 1-25-10. The following have been corrected:
14F) Ice machine has been cleaned.
20A) Prep cooler now noted @ 40f.
21B) Deli meats are now properly date-marked.
Name | City | Users' Rating |
---|---|---|
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI | |
SUMMIT LAKE GAME FARM | Sand Lake, WI | |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | |
Kentucky Fried Chicken | Brookfield, WI | |
CICI'S PIZZA #857 | West Allis, WI | |
KENTUCKY FRIED CHICKEN | Racine, WI | |
SILVER SPRING HOUSE | Glendale, WI |
Name |
Address |
Distance |
---|---|---|
Culver's | 701 Industrial Ct, Hartland | 0.69 miles |
Cardinal Service | 805 Cardinal Lane, Hartland | 0.73 miles |
Mobil - Cardinal 83 | 805 Cardinal Lane, Hartland | 0.73 miles |
Weissgerber's Seven Seas | 1807 Nagawicka Road, Hartland | 1.14 miles |
Lake Country Racquet Club | 560 Industrial Drive, Hartland | 1.15 miles |
Cousins Subs | 525 Cottonwood Avenue, Hartland | 1.19 miles |
King's Wok | 521 Cottonwood Avenue, Hartland | 1.20 miles |
Domino's Pizza | 509 Cottonwood Avenue, Hartland | 1.22 miles |
Piggly Wiggly Supermarket | 505 Cottonwood Avenue, Hartland | 1.23 miles |
Aliotas Golden Anchor | N26 W30227 Maple Avenue, Pewaukee | 1.27 miles |
Restaurant representatives - add corrected or new information about Backstage Coffee - Hartland Music, 1125 James Drive, Hartland, WI 53029 »