Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 20, 2009 | 92 |
No violation noted during this evaluation. | Aug 27, 2009 | 100 |
|
Oct 21, 2010 | 87 |
No violation noted during this evaluation. | Oct 28, 2010 | 100 |
Violation 31 C: 3-501.11 Frozen food stored frozen. Stored frozen foods shalla be maintained frozen.
• Basement walk-in freezer starting to thaw (29f). Operators have been having trouble, repairmen have been out. Move food to homestyle
freezers (currently not in use) until freezer is repaired and frozen foods remain frozen.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
• Flies noted in establishment.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Walls / ceiling in kitchen in need of cleaning.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Four-compartment sink - bleach for sanitizer (NSU) + bar has four-compartment sink - bleach for sanitizer.
Temperatures taken at time of inspection:
Prep cooler, lower - 36f, upper (pepperoni) - 37f
Homestyle freezer - 0f Walk-in cooler - 24f
Walk-in freezer - 29f
This is a follow-up to the routine inspection done on 8-20-09. The following have been corrected:
36B) Fly problem has been taken care of.
53R) More cleaning has been done
* Freezer has been looked at, problems with humidity - if problem continues keep potentially hazardous items in homestyle freezers.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Raw meats stored over ready-to-eat items, sausage over sour cream, etc. in prep cooler, fish thawing over ready-to-eat items in walk-in
cooler.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Fryer baskets need more frequent cleaning.
• General cleaning on equipment – microwave, etc.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Walls in kitchen need more frequent cleaning
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Violation 42 G: 4-904.11 Kitchenware and Tableware.
• Utensils in kitchen should be flipped so that handles are presented to the user.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.
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.
• Currently, there is no certified manager, Shelly Bower’s certification is expired. At time of follow-up inspection, please provide
evidence of enrollment in class.
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
Four-compartment sink - bleach for sanitizer (NSU) + bar has four-compartment sink - bleach for sanitizer (NSU).
Temperatures taken at time of inspection:
Prep cooler - upper, cheese - 41f, lower, air - 40f Walk-in cooler - 26f
Homestyle freezers - 0f, (-)5f, (-)4f
This is a follow-up to the routine inspection done on 10-21-10. The following violations have been corrected:
13A) Raw meats no longer stored over ready-to-eat items in walk-in cooler / prep cooler.
14F) Food contact surfaces have been cleaned: fryer baskets, microwave, misc.
42G) Utensils have been flipped so that handle is presented to the user.
53R) Walls have been cleaned - keep up.
* Operator scheduled to take food manager certification course in Nov.
Name | City | Users' Rating |
---|---|---|
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | ![]() ![]() ![]() ![]() ![]() |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | ![]() ![]() ![]() ![]() ![]() |
UNCLE FRED'S FOODS | Twin Lakes, WI | ![]() ![]() ![]() ![]() ![]() |
SUMMIT LAKE GAME FARM | Sand Lake, WI | ![]() ![]() ![]() ![]() ![]() |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | ![]() ![]() ![]() ![]() ![]() |
Kentucky Fried Chicken | Brookfield, WI | ![]() ![]() ![]() ![]() ![]() |
CICI'S PIZZA #857 | West Allis, WI | ![]() ![]() ![]() ![]() ![]() |
KENTUCKY FRIED CHICKEN | Racine, WI | ![]() ![]() ![]() ![]() ![]() |
SILVER SPRING HOUSE | Glendale, WI | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
164 Citgo | W235 S7125 Big Bend Drive, Big Bend | 0.00 miles |
Big Bend Elementary School | W230 S8695 Big Bend Drive, Big Bend | 0.00 miles |
Blue Heron Supper Club | W229 S8300 Big Bend Drive, Big Bend | 0.00 miles |
Corner Market | W230 S8715 Clark Street, Big Bend | 0.00 miles |
Crossroads Pizza & Subs Shop | W229 S8680 Big Bend Drive, Big Bend | 0.00 miles |
Good Grounds Coffee Cafe | W236 S7060 Big Bend Drive, Suite #5, Big Bend | 0.00 miles |
Mill Pond | W228 S9300 Big Bend Drive, Big Bend | 0.00 miles |
Mobil-DD'S Real BBQ | W235 S7125 Big Bend Drive, Big Bend | 0.00 miles |
Busy B's Cafe | S91 W22985 Milwaukee Avenue, Big Bend | 0.27 miles |
Dollar Store Plus | S91 W22950 Milwaukee Ave., Big Bend | 0.27 miles |
Restaurant representatives - add corrected or new information about Zaners Club Shamrock, W230 S8745 Clark Street, Big Bend, WI 53103 »