Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. Self-serve bakery case is constructed from wood. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Violation 35 B: Bulk food(this applies to self-serve bakery) that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (1) The manufacturer's or processor's label that was provided with the food; or (2) A card, sign, or other method of notification that includes the following information: *The common name of the food, or absent a common name, an adequately descriptive identity statement; *If made of two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. *The name of the food source for each major food allergen contained in the food unless the food source is already par of the common or usual name of the respective ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a "major food allergen" is an ingredient that is one of the following eight foods/food groups or is an ingredient that contains protein derived from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish, crustacean shellfish, tree nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined soybean oil, etc.). *Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317, Subpart B, Nutrition Labeling. Violation 34 C: 4-204.112 Temperature Measuring Devices. Thermometers are not available in refrigerators. (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s temperature display. (C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
The following temperatures were recorded at the time of inspection: Milk refrigerator 41f. Lunchmeat/egg refrigerator 33f. Ice cream freezer 0f.
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