- CONSUMER ADVISORY (repeated violation)
Observation: Hamburgers are served cooked to the consumer's liking. The consumer advisory only has a reminder statement. The consumer advisory does not disclose that hamburgers ordered rare, medium rare, or pink in the middle might be undercooked.
Correction: Provide a consumer advisory that both discloses which food items are served undercooked, and reminds the consumer that eating the undercooked item may increase their risk of foodborne illness. For example, place a symbol next to the hamburger items or hamburger menu that leads to a footnote that states "Hamburgers ordered rare, medium rare, or pink in the middle might be undercooked. Consuming undercooked meat may increase your risk of foodborne illness.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Many of the fluorscent lights in the kitchen are not shielded or shatter-resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 16-Apr-2016
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03/16/2016 | Routine | |
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: A light amount of mold was found inside of the ice machine. Ice making water is coming into contact with this mold.
Correction: Empty, disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. The ice machine must be maintained free of mold. Correct By: 09-Apr-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda system beverages are coming into contact with slime on the soda gun nozzle.
Correction: Wash, rinse, and sanitize the nozzle. The nozzle must be maintained free of slime. Correct By: 09-Apr-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Headache medicine and other medicines were stored in an area where they could potentially contaminate food preparation or food holding area.
Correction: Store medicines in a place where it cannot potentially contaminate food.
- CONSUMER ADVISORY
Observation: The consumer advisory does not specifically indicate which food items on the menu are served undercooked. A reminder statement is provided, though.
Correction: Provide a consumer advisory that discloses which menu items are served undercooked and reminds the consumer that eating the undercooked item increases risk of foodeborne illness. For example, place an asterisk next to the hamburger and steak 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 food at home, consuming undercooked meats, poultry, seafood, fish, or eggs may increase your risk of foodeborne illness.
- FOOD CONTACT SURFACES - SOILED
Observation: The table mounted can opener has an accumulation of old food debris on the cutting surface.
Correction: Clean and sanitize the can opener. The frequency of cleaning must be at least every four hours when used. Correct By: 08-Apr-2015
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04/08/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Wiping cloth solution (bleach water) used to sanitize food contact surfaces had no detection of sanitizer concentration, when brought to the person-in-charge attention- the solution was changed and had a concentration of 200pm. An Orange Plus surface cleaner is used to clean the table tops in the dining area and a vinegar solution is also used in the kitchen for wiping down food contact surfaces. There are also disposable disinfectant wipes in the kitchen.
Correction: Be sure to use a sanitizer as your last step to sanitize food contact surfaces in the kitchen and the dining area.
- CONSUMER ADVISORY
Observation: There is a consumer advisory stated on the menu, but the food items are not denoted (asterisked) that the advisory applies too.
Correction: Denote the food items that apply to the consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations for the chemical dishwasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: Susan Guthrie's ServSafe certification is on-site and expires on 5/16/2018, but I did not see a copy of the Wisconsin Certified Food Manager certificate and was unable to find her in the HealthSpace System. Be sure to send a copy of your ServSafe certificate to Madison with $10 fee to receive the Wisconsin Certificate.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Contact me or Madison Office with any further questions.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Raw Meats stored on baking sheets is stored on the floor in Walk in Cooler and some Frozen Meats in plastic bags are on the floor in the Walk in Freezer.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Small Prep Table Cooler near the Food Prep Sink is not equipped with an internal or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment. Owner, Susan, states permit is in an upstairs office.
Correction: Post permit in public view.
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03/18/2014 | Routine | |
Restaurant representatives - add corrected or new information about Bluefront Cafe, 86 W Maple St, Sturgeon Bay, WI 54235 »