| No violation noted during this evaluation. | 03/31/2016 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chili, (Cooked) Chicken Wings, Taco Meat, and Prime Rib in the Nesco in the Walk in Cooler were cold held at 43°F. A walk in cooler in the basement of facility, which is primarily used for beer, is cold holding at 38F. Food employee rearranged basement cooler to bring food items from walk in cooler upstairs (outside) to be maintained at proper cold holding temperatures. Food items began being moved during inspection to the basement cooler.
Fish dry breading that comes in contact with raw egg wash and raw fish was observed sitting at room temperature upon inspection. Food employee stated the dry batter was sifted
Correction: however it should also be refrigerated due to coming in contact with multiple raw animal foods. Food employee discarded dry breading during inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Taco Meat, Chili, Cooked chicken wings, prime rib in Walk in Cooler were not date marked at the time of inspection. All food items were made within previous 3 days except taco meat which was made previous week and should be discarded per food employee. Chili, Vegetable Beef soups and cooked chicken wings in the prep cooler were not date marked. Food employee stated these items were made 3 days prior. Food employee discarded foods that exceeded there date mark and also labeled and date other food items during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Crock-pot and handmade outdoor grill are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Walk in Cooler ambient temperature was at 44F during inspection and also has a noticeable leak present at the seam at the center of the cooler.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The (outside) Walk in Cooler and Freezer and also the basement Walk in Cooler is not cleaned on a frequent basis. Food debris is present on the floors of the cooler/freezer upstairs (outside) and walk in cooler in the basement, primarily used for alcohol storage, has a leak and also observed some mold growth on exposed wood and walls.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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03/07/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw meat. Food employee was stopped and asked to wash hands before continue to working. Discussed food employee the importance of handwashing, especially after handling raw animal meats.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling hamburger buns with bare hands. Discussed with food employee about no bare hand contact and the use of gloves. Food employee began using gloves to handle ready to eat foods during inspection right away.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chili and Chicken Soup made in house in Prep Cooler were improperly date marked. Soups are made ahead then froze and thawed to be used
Correction: items were not re-date marked after being moved into refrigeration from thawing. Raw chicken wings that are cooked and cooled ahead, prime rib in walk in cooler and commercially processed deli meat (opened package) were also not date-marked. Food employee made foods listed above and date marked items during inspection.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations. A Quat sanitizer test kit is available. Both mechanical dishwashers have a chlorine sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Owner does have a 360training.com certificate on-site that was taken on 9/23/2013. Wisconsin certified food manager certificate is still needed.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment as soon as possible.
- PLUMBING - SERVICE SINK (repeated violation)
Observation: There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility.
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05/18/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw meats are being stored over ready-to-eat foods, tortilla shells and cooked/cooled roast beef, in the Walk in Cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Chemical dishwasher in the kitchen when initially tested had no detection of chemical sanitizer. The chemical dishwasher in the bar also had no detection of chemical sanitizer when tested. Employee's cleaned out the line from the sanitizer container to the machine in the kitchen and after a cycle was ran, a chemical concentration was detected at 100pm (Cl). Dishwasher in the bar still has no detection of chemical sanitizer. Until the dishwasher in the bar gets repaired, use the dishwasher in the kitchen.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. A call was made to Rhinehart to service the dishmachines.
- CONSUMER ADVISORY
Observation: There is a consumer advisory provided on the menu, but the food items that apply to the advisory are not denoted.
Correction: Denote food items that apply to the consumer advisory for animal foods served in a raw or undercooked condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottle of food contact sanitizing spray is not labeled with contents.
Correction: Label working containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Cathy Lohrey completed/passed a ServSafe course on 9/23/2013, but was not found in the HealthSpace system and the Wisconsin certificate was not at facility.
Correction: A copy of the Application for Wisconsin Certified Food Manager was provided on-site.
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment. Mop water is being disposed of in urinals.
Correction: Provide at least 1 service sink or curbed cleaning facility. Dispose mop water in floor drain rather than urinals.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors are not kept closed. Women's bathroom door was proped open at the time of inspection during working operations.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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05/14/2014 | Routine | |
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