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. The certified person may not satisfy the requirement for more than one facility. 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. The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice "active managerial control" to prevent these risk factors occurring in their food service establishments. Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of food safety needed in licensed food service establishments. The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors. One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up inspection of this establishment: Foodborne Illness Risk Factor Categories: Violation Number: Employee Health (2);(3) Good Hygienic Practices (4);(5) Prevention of Contamination of Food from Hands (6);(7);(8) Approved Food Sources (9);(10);(11);(12) Protection from Contamination (13);(14);(15) Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22) Potentially Hazardous Food Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods: Risk Control Plans; Standard Operating Procedures; Buyer Specifications; Menu Modification; HACCP Plans; and Equipment/Facility Modification Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service. Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans. Points------COMPLEXITY FACTORS 0-------------Food is not prepared until an order is placed. 0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less. 0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions). 1-------------The restaurant contains a self-service salad or food bar. 1-------------The restaurant handles raw poultry, meat, or seafood. 1-------------The seating capacity of the restaurant or operation is 50 or more. 1-------------Food is served through a drive through window for food pickup. 1-------------The restaurant promotes delivery of ready-to-eat food products to customers. 1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service longer than 4 hours. 1-------------Food is prepared in one location and then transported to be served in another location. 1-------------The restaurant contains or uses banquet facilities as well as main dining area. 1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating in order for that product to be served.
Category 2 - Simple Food Service = 0 Points Category 2 - Moderate Food Service = 1-4 Points Category 3 - Complex Food Service = 5 or more Points
Three-compartment sink - chlorine bleach for sanitizer + food prep sink + mop / utility sink + seperate handwash sink. Temperatures taken at time of inspection: Small prep cooler - 33f Walk-in cooler - 40f Walk-in freezer - 14f Large prep cooler (pizza) - fan broken To be done: * Caulking needs to be done around sinks. * Handwash sink handles need to be changed so that they are non-hand operated. * Fix spray hose so that it is hanging a minimum of 1" above sink rim. * Provide chlorine test strips. * Provide covered garbage or sanitary napkin dispenser for unisex restroom. * Pizza prep cooler needs repair. * Light shields needed for some bulbs in kitchen area. * Final approvals need to be obtained from Building / Fire inspectors. Okay to order food pending their approvals - no prep until after follow-up on 10-8-10. * Planning on opening 10-10-10. * Discussed food code fact sheets.
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