Eagle Spring Pub, W345 S10463 Hwy. E, Mukwonago, WI 53149 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Nov 13, 2009 | 89 |
|
Sep 29, 2010 | 76 |
| No violation noted during this evaluation. | Oct 6, 2010 | 100 |
Violation descriptions and comments
Nov 13, 2009Store potatoes, onions, and other food at least 6 inches off the floor in walk in cooler.
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 proper sequence for manual dishwashing is wash with detergent, rinse with clear water, and sanitize. If the proper concentration
of bleach is used then there will not be a taste or odor issue on dishes.
Violation 46 L: 4-603.16 Rinsing Procedures.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of
water or a detergent-SANITIZER
solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as
specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for
CIP EQUIPMENT;
(B) Use of a detergent-SANITIZER as specified under § 4-501.115 if using:
(1) Alternative WAREWASHING EQUIPMENT as specified in ¶ 4-301.12(C) that is APPROVED for use with a detergent-SANITIZER, or
(2) A WAREWASHING system for CIP EQUIPMENT;
(C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation;
(D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under ¶ (E), or alternative manual WAREWASHING
EQUIPMENT such as sprayers, use of a nondistinct water rinse that is:
(1) Integrated in the application of the SANITIZING solution, and
(2) Wasted immediately after each application; or
(E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that
is integrated in the application of the SANITIZING solution.
All food prep workers must wear hair restraints.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Clean bottom of White freezers #1 & #2. Also the bottom of the units are in poor repair.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
The ice scoop was stored on top of box of soda. Store inside the machine or in a container.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Four compartment sink at bar. Bock sanitizer: Not Set Up Bleach also present.
Employee handwash sink, 3 compartment sink, food prep sink, and janitor sink present. Bleach is used for sanitizer and was not set up.
Barrier is used between food and sink.
The following temperatures were taken:
walk in cooler: 41 f bacon in prep table: 39 f prep cooler: 38 f Silver King prep freezer: 20 f Freezer #1: -5
f & 6 f True reach in cooler: 36 f Hobart reach in freezer: 6 f bar reach in cooler: 32 f True freezer in bar: 12
f 2 door prep freezer: 12 f clam chowder: 165 f chili: 178 f taco meat: 198 f
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
Steamer bays used for re-heating of soup/ taco meat previously cold held in refrigeration units.
Informed kitchen manager to re-heat entire soups/ taco meat product to at least 165 f prior to serving.
(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).
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
The three-door Randall refrigerator had an air temperature of 50 f-55 f. All potentially hazardous food placed in this unit from unit from the
previous day or earlier should be discarded. A service man is present to repair the unit.
(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.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 37 E: 3-305.11 Food Storage.
Packages of food stored on floor of walk-in beer cooler.
(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 45 R: 4-301.16 Food Preparation Sinks.
The food preparatory sink was covered (not used) and the warewashing sequence was backwards. It is recommended that the sequence of wash/
rinse/ sanitize be reversed so as to provide an operational food preparatory sink. The new sanitizing bay will require cleaning and
disinfecting prior to sanitizing clean dishes.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.
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.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
Wet wiping clothes being stored on countertop without sanitizer bucket.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Freezer and refrigerator door handles are soiled and need to be cleaned.
(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 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Ice scoop stored improperly at bar sink. Store scoop with handle in vertical position outside of ice product or in a designated holster.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Three compartment sink with sodium hypochlorite concentration >200 ppm. Test strips are needed for checking sanitizer concentration. Gloves
available for food handling. Buckets not set up for wet wiping cloths. Four compartment bar sink (NSU) with iodine sanitizer and test strips
available. Datemarking is evident within the cooler units. The former food manager does not work here currently as of August. Emma Meshek is
scheduled to obtain certification in mid-October to become the certified food manager-owner is aware of this requirement.
The following temperatures were recorded:
Two-door True cooler: 36.6 f
Two-door bread freezer: 17 f
Three-door Randall cooler: 50 f (see violations)
Two-door Silver King freezer: 14 f
White freezer #1: 0
White freezer #2: 18 f
Stand-up cooler (double door): 40 f
Stand-up freezer: 8 f
Walk-in beer cooler: 41 f
Bar:
Single door True freezer: 9 f
Three door cooler: 39 f
Taco meat (cook): 165 f
Clam chowder (cook): 166 f
Italian wedding soup: 148 f
This is a follow-up inspection to address critical violations noted during an inspection on September 29th.
--see page 2
1. **CDC Risk Factor 17 A**: 3-403.11 Reheating for Hot Holding.C
----all soups/taco meat were cooked to 165 f prior to being placed in steamer table bays per kitchen manager. The following hot hold
temperatures were recorded:
-Chicken and corn soup: 147 f
-Taco Meat: 140 f
-Chili: 150 f
-Cream of Potato: 145 f
2. **CDC Risk Factor 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
----The three door Randall refrigerator air temperature was recorded at 40 degrees f.
Boxes of food have been removed the floor of the walk-in refrigerator. Test strips have been obtained for checking sodium hypochlorite
concentration in sanitizer step of warewashing. The bartender was informed that the ice scoop shall not be stored in the horizontal position
inside the ice bay. Wiping clothes were noted inside buckets with sodium hypochlorite concentration >200 ppm.
The warewashing sequence is still backwards with the food preparatory sink rendered unusable. The current sanitizer bay may be temporarily
used for food preparatory if the bay is cleaned and sanitized prior to utilizing this bay for such a purpose. An insert or divider should be
used to prevent cross contamination from other bays and the bottom of the sink during the washing of fruits, vegetables, etc. The warewash
sequence should be reversed to avoid cross contamination of food products.
The kitchen manager is to obtain her food manager certificate. Emma Meshek is scheduled to receive training this weekend and will be applying
for the certificate shortly thereafter.
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