**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C • Raw and ready-to-eat foods co-mingled in upright True cooler. Corrected at time of inspection. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, PREPARATION, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) PREPARING each type of FOOD at different times or in separate areas; **CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a commercial container is being held for more than 24 hours without being marked with an expiration date. • Date-marking needed for ready-to-eat potentially hazardous foods held for more than 24 hours. Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5°C (41°F) or less, for more than 24 hours in a food establishment shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that the food is prepared, including the day of preparation. Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation. • Cleaning cloths should be stored in sanitizing solution between uses. (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 34 C: 4-204.112 Temperature Measuring Devices. • Be sure thermometers are available and easy to find in all coolers and freezers. (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.
Four-compartment sink + under counter dish machine - 100ppm chlorine sanitizer. Temperatures taken at time of inspection: Grill-line prep cooler - upper, diced ham - 41f, tuna salad - 41f Lower prep cooler - 41f Upright True cooler - 38f Chest freezer - (-)3f Homestyle freezer - (-)8f Sm. homestyle freezer - (-)5f Beef barley - 185f Cream of chicken rice - 171f Bulk milk dispenser - 34f True upright desert cooler - 37f OJ dispenser - 38f
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