Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 14, 2009 | 94 |
No violation noted during this evaluation. | Aug 19, 2009 | 100 |
No violation noted during this evaluation. | Aug 5, 2010 | 100 |
Some of the serving trays have chipped edges and must be replaced.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
All wiping clothes must be kept a chemical sanitizer.
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.
The pitcher that is used to dispense ice must be kept in the ice machine or in a covered 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).
Employee handwash sink in front counter area. Prewash sink with Hobart dishwasher: 167 f on plate. All dishes are washed through
dishwasher. Mop sink in back.
Ingredient list is available for prepackaged bakery in a 3 ring binder.
I don't believe that the Oxyboost is appropriate for wiping cloth bucket solution. I will look into this.
The following temperatures were taken:
Two door cooler: 33 f True reach in cooler: 37 f display cooler: 40 f
A list of approved sanitizing chemicals was left that was maybe more appropriate than Oxyboost to use as sanitizers in wiping cloth
containers.
Employee hand wash sink, mop sink, prewash sink prior to Hobart dish machine: 170 f on plate, and mop sink present. All dishes are put
through the dish machine. Beer Clean sanitizer used for wiping clothes: 100 ppm. Test strips available.
The following temperatures were taken:
front counter cooler: 39 f display cooler: 38 f True reach in cooler: 39 f
NOTE: Keep ice scoops or other scoops in ice machine, food or in a container to protect them from contamination.
NO violations found during this inspection..
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Name |
Address |
Distance |
---|---|---|
Cold Stone Creamery | 2742 Hillside Drive, Delafield | 0.00 miles |
Jimmy John's | 2738 Hillside Drive, Delafield | 0.01 miles |
Pizza Hut | 2736 Hillside Drive, Delafield | 0.02 miles |
Twist 'n Olive | 2730 Hillside Drive, Delafield | 0.03 miles |
La Quinta Inn & Suites #1004 | 2801 Hillside Drive, Delafield | 0.06 miles |
Wal-Mart Store #1678 | 2863 Heritage Drive, Delafield | 0.12 miles |
Hillside Cinemas | 2950 Hillside Drive, Delafield | 0.13 miles |
Subway | 2794 Heritage Drive, Delafield | 0.18 miles |
Rocky Rococo | 2798 Heritage Drive, Delafield | 0.18 miles |
Marty's Pizza | 2580 Sun Valley Drive, Delafield | 0.21 miles |
Restaurant representatives - add corrected or new information about Stone Creek Coffee, 2744 Hillside Drive, Delafield, WI 53018 »