Betsy Ross Family Restaurant, 239 Green Bay Rd 9, Sturgeon Bay, WI 54235 - Restaurant inspection findings and violations

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Business Info

Name: BETSY ROSS FAMILY RESTAURANT
Address: 239 Green Bay Rd 9, Sturgeon Bay, WI 54235
Type: Restaurant
Phone: 920 743-8111
Total inspections: 2
Last inspection: 03/18/2015
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Inspection findings

Inspection date

Type
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
    Observation: Raw hamburger patties are stored over cooked sausage patties and cooked potatoes (in the walk in cooler).
    Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 18-Mar-2015
  • CONSUMER ADVISORY
    Observation: The consumer advisory on the menu does not disclose which menu items are served undercooked. (The reminder statement only exists at the bottom of the menu pages). Eggs, steaks, and hamburgers are cooked to the consumer's liking.
    Correction: A written consumer advisory requires both a disclosure and a reminder. The disclosure tells the customer specifically what items are served undercooked. For example, place an asterisk next to the egg items on the menu that leads to a footnote that states: "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meats, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness." For hamburgers and steak items place an asterisk next to these items on the menu that leads to a footnote that states "Hamburgers and steaks ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meats, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness.
  • FOOD CONTACT SURFACES - SOILED
    Observation: The can opener cutting surface and the guard areas of the meat slicer had an accumulation of old food debris.
    Correction: These surfaces must be cleaned and sanitized at least every four hours if used with potentially hazardous foods. Correct By: 18-Mar-2015
  • HAND DRYING PROVISION
    Observation: The paper towels were not accesible at the handwash sinks. The towels in the waitstaff prep area were not in a dispenser.
    Correction: Provide accessable towels. A dispenser is required if the employees cannot avoid contaminating the whole roll when tearing off a sheet. Correct By: 19-Mar-2015
  • OPEN DRINK CONTAINER
    Observation: An open coffee mug was in use in the kitchen area.
    Correction: Use a closed beverage container and make sure the lip surface of the cup is not handled to avoid cross contamination of food with the lip surface of the coffee cup. Correct By: 19-Mar-2015
03/18/2015Routine
  • Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
    Observation: The ball cocks in the toilet tanks inthe ladies room and one in the men's room are mounted below the overflow pipe.
    Correction: Properly install the ball cocks so that the critical level is 1" above the overflow pipe.
  • VENTILATION HOOD SYSTEM - FILTERS
    Observation: One filter is missing in the hood system over the fryers.
    Correction: Replace the filter as needed.
04/25/2014Pre-inspection

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