**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling. • Seafood chowder soup (made yesterday) was 66f. Soup was not cooled properly. • Violation was corrected: soup was discarded down drain. • Be sure to cool hot foods in shallow pans, ice baths, etc (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that (2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F. (B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less. (D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or less. **CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding. • Single door prep cooler on grill line ranged 50f-59f • Violation corrected: All PHF were discarded. • Do not use cooler until it can maintain a temperature of 41f or below. • Need a thermometer in cooler. (A) Except during PREPARATION, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C), POTENTIALLY HAZARDOUS FOOD shall be maintained: (1) At 135 degrees F or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 130 degrees F; or (2) At 41 degrees F or less. (B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less. (C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if the following procedures are followed: (1) For FOOD that is held without cold holding temperature control, written procedures shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during the 6 hour holding period; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control; (3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6 hours from the point in time when the FOOD is removed from cold holding temperature control; (4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit shall be discarded; and (5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (C)(1)-(5), and (b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is used as a public health control. (6) This provision may not be used as a public health control for raw EGGS in a FOOD ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS. Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. • Single door cooler gasket in ill repair. Repair. • Ice cream freezer door broken. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. (D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions and as listed and tested unless APPROVED by the REGULATORY AUTHORITY. Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces • Bottom of and shelving of 4-door freezer was soiled. Needs to be cleaned more frequently. • Soda gun nozzles in bar areas were soiled; need to be taken apart and cleaned more frequently. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 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-------(1)------The restaurant handles raw poultry, meat, or seafood. 1------(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-------(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-------(1)------The restaurant contains or uses banquet facilities as well as main dining area. 1-------(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 Complexity factors= 5 points
High-temperature dish machine w/ pre-wash sinks, 166f final plate temperature + hand-wash sink + two-compartment food prep sink + single compartment sink in bakery area + large food prep sink in basement + single compartment sink in basement. Bars have three and four compartment sinks - Beer Clean sanitizer (NSU). Temperatures recorded during inspection: Walk-in cooler: 37f Cream of Seafood soup in walk-in cooler: 66f* 4-door freezer: (-)8f Single door prep cooler: duck 53f, roast beef 50f, weiner schnitzel 50f, scallops 53f, chicken 53f, air temperature 59f* Waitstaff prep cooler: 41f Glass door cooler: 39f 2-door prep cooler: 37f Ice cream freezer: 12f Salad cooler: 34f Beer walk-in cooler: 37f Walk-in cooler: 37f Walk-in cooler: 39f Bar coolers: 38f, 53f (no PHF), 35f, 36f
Restaurant representatives - add corrected or new information about Weissgerber's Golden Mast Inn, 1270 Lacy's Lane, Okauchee, WI 53069 »