Missing chemical chlorine test kits. Provide. 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. Food employees not wearing effective hair restraints. Provide caps, visors, or hairnets. 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. Noted a wet wiping cloth stored on the counter. When not in use, store in a bucket of sanitizing solution. Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation. (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. This has been an on going violation. You must provide a certified food manager at this establishment, see below information. If you have not done so by next inspection, this will be treated as a repeat violation, and you will be fined for this. 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.
4 compartment sink, bleach for sanitizer, plus handwash sinks Temperatures recorded; True cooler 41 f Display cooler 34 f Chest freezer -2 f True cooler 35 f Upright freezer 10 f Display beverage cooler 4 f
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