- CONSUMER ADVISORY (repeated violation)
Observation: Although establishment had previously stated they do not serve undercooked foods and do not have consumer advisories, they were observed serving a 'Sloppy Sandwich' served to order which contained an undercooked egg. Note - establishment plans to have consumer advisory added to next printing of menu which is planned to be out by the end of February (2015).
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition or cook ALL foods properly.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as home style microwaves, refrigerator, roasters, etc is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
|
01/13/2015 | Re-inspection 2 | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous ready to eat foods are not being properly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: Although establishment had previously stated they do not serve undercooked foods and do not have consumer advisories, they were observed serving a 'Sloppy Sandwich' served to order which contained an undercooked egg.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition or cook ALL foods properly.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EATING, DRINKING, OR USING TOBACCO (repeated violation)
Observation: Employee drinks sitting with / above foods and on food prep surfaces.
Correction: Provide employee break room or designate an area away from food preparation for eating and drinking.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Foods such as sugar / salt / flour(?) are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as home style microwaves, refrigerator, roasters, etc is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
|
01/06/2015 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands after working with raw shell eggs, when changing gloves, when returning to work, or at other times that washing is required.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Spoiled product such as rotten tomatoes were noted in the cooler.
Correction: Discard unsafe or adulterated food items.
- Critical: COMPLIANCE WITH FOOD LAW - PRIVATE HOME
Observation: Home canned foods such as sauces and salsas were noted in the refrigerator.
Correction: Discard food from unapproved sources.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat foods such as cheese with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: REHEATING FOR HOT HOLDING
Observation: Foods are not properly cooked before hot holding.
Correction: Adjust procedures and methods to properly reheat food for hot holding.
- Critical: PHF/TCS, HOT HOLDING
Observation: Foods in the steam table were not at proper temperatures - Ham & beans <100, chili 115 degrees.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The low cooler by the ice machine is holding at 44 °F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous ready to eat foods are not being properly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach sanitizer is not being used according to manufacturer’s use directions - chlorine residual in sanitizer rinse waw well above 200 ppm..
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- CONSUMER ADVISORY
Observation: Although establishment had previously stated they do not serve undercooked foods and do not have consumer advisories, they were observed serving a 'Sloppy Sandwich' served to order which contained an undercooked egg.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition or cook ALL foods properly.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee drinks sitting with / above foods and on food prep surfaces.
Correction: Provide employee break room or designate an area away from food preparation for eating and drinking.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Foods such as sugar / salt / flour(?) are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Scoops without handles were stored in bulk containers.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: The low cooler by the ice machine has no thermometer.
Correction: Provide a thermometer to be located in the warmest part of each refrigeration unit.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Equipment such as home style microwaves, refrigerator, roasters, etc is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service items such as cups are stored on the floor in the storeroom.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
|
12/19/2014 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification.
|
10/25/2013 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employees observed not washing hands before putting on disposable gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: A bag of lettuce was leaning against raw shell eggs and raw bacon was stored above ready ot eat foods.
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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods in the pie / salad display and the low cooler by the ice machine were being held above 41 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: TIME/TEMPERATURE CONTROL FOR SAFETYFOOD is not properly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection. Customers were entering the food service area / coolers to serve themselves.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner. Customers may not be allowed in prep / service / warewashing areas of the establishment.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Plan may be written as disussed at inspection.
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification.
- PERSONAL CLEANLINESS - HAIR RESTRAINSTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Containers of foods such as salt (?) are not labeled..
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops without handles were noted in bulk food containers and the ice scoop handle was down into the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
|
10/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Breakroom The, 1405 Sixteenth St, Racine, WI 53403 »