Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. Ingredient information is not provided for frozen soups(veggie beef, chicken corn chowder, chili, etc.). Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient (effective January 1, 2006). Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a "major" food allergen" is an ingredient that is one of the following eight foods/food groups or is an ingredient that contains protein derived from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish (crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts (peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined soybean oil, etc.). (4) An accurate declaration of the quantity of contents; (5) The name and place of business of the manufacturer, packer, or distributor; and (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxnthin. Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces Microwave oven is soiled. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
The following temperatures were recorded at the time of inspection: Sears freezer -2f. True refrigerator 39f. Whirlpool freezer 0f. Deli display case 38f. Ice cream case -4f. Cheese/smoked salmon case 36f. Soup freezer -4f. Beverage refrigerator 40f. Buffalo sausage bunker 38f. Summer sausage/beef jerky bunker 42f. Cheese bunker 39f. -Bleach is available for sanitizing equipment and utensils. -Disposable gloves are available for handling of ready to eat foods. -Expiration date for the smoked salmon portions is Nov. 23rd, 2009.
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