- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Jacob Garcia is a certified food manager. State of WI food manager application will be emailed with inspection report.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
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05/27/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Observed server touching ready to eat bread with bare hands during the bread slicing process. Discussed with server that utensils, gloves, or deli paper shall be used to handle the bread. Server voluntarily discarded bread that was touched with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 27-May-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Cooked spaghetti in Station 2 Prep Cooler (ambient 40°F) was 63°F. Cooked cavatappi in Station 1 Prep Cooler (ambient 35°F) was 54°F. Cooked pasta was not cooled to 41°F or below before being placed in the prep cooler. Management stated that pasta was just prepped and then directly placed into the prep coolers. Employee immediately started cooling pasta with ice bags.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 27-May-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Jacob Garcia is a certified food manager. State of WI food manager application will be emailed with inspection report.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
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05/21/2015 | Re-inspection | |
| No violation noted during this evaluation. | 03/27/2015 | Re-inspection | |
- Critical: COOLING (repeated violation)
Observation: Cooked mushrooms prepared last night, stored in the walk-in cooler (46°F, 46°F) were improperly cooled. Operator stated that they are currently using an ice bath to cool the mushrooms. Operator voluntarily discarded the cooked mushrooms from the walk-in cooler during the inspection. Discussed placing mushrooms on a sheet pan in a thin layer to cool in the walk-in cooler. Discussed keeping a cooling log for cooked mushrooms.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 27-Mar-2015
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03/20/2015 | Re-inspection | |
- Critical: COOLING
Observation: Cooked mushrooms (52°F) and caramelized onions (46°F) stored in Station 1 Prep Cooler top were cooled improperly in deep cambros. Items were prepped more than 6 hours prior to temperature being taken. Both items were cooked, then cooled in cambros in the walk-in cooler. Both items were voluntarily discarded during the inspection. Cooked mushrooms (105°F after 3 hours of cooling) in the walk-in cooler were being cooled improperly in deep cambros. Mushrooms were recooked to a temperature greater than 165°F during the inspection. Discussed with operator that cooked mushrooms, caramelized onions, and other hot potentially hazardous foods will be cooled in an ice bath like the current sauces are being cooled.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 20-Mar-2015
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03/17/2015 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following items shall be cleaned more often: the air gapped drain near wait staff soda machine and the walk in freezer floor.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Observed leak from roof in kitchen near opening to dining room. Repair roof to eliminate leak in kitchen.
Correction: Maintain the physical facilities so they are in good repair at all times.
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04/28/2014 | Routine | |
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