Castaways, 1135 County Road Db, Mosinee, WI 54455 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days. Correct By: 17-Oct-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting boards in kitchen are excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 01-Oct-2015
|
11/11/2015 | Re-inspection | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE (corrected on site)
Observation: Carton of brown raw shell eggs from someone's home is located in McCall cooler. Food is obtained from an unapproved source.
Correction: Discard foods from unapproved source. Note: eggs were labeled for personal use only and will be removed from premise. Correct By: 17-Sep-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There is a container of raw shell eggs stored over condiments in the McCall kitchen cooler. There is a container of raw shell eggs stored over boxes of lettuce in the walk-in cooler. There is a container of raw shrimp over condiments in the prep 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: 17-Sep-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Condiments and lettuce in beverage keg cooler are cold held at 56°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Move condiments and lettuce to another cooler and maintain 41F or below. Correct By: 17-Sep-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Soda gun nozzle is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Sep-2015
- CONTROLLING PESTS - TRAPPING DEVICES
Observation: Presence of flies and fruit flies are found in the bar and kitchen areas.
Correction: Eliminate pests or insects from food establishment. Correct By: 01-Oct-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days. Correct By: 17-Oct-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Several boxes of buns are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 01-Oct-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards in kitchen are excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 01-Oct-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Bottom of McCall freezer has spilled food debris. There is spilled food debris under the prep line cutting board.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 24-Sep-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 24-Sep-2015
|
09/17/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods (pizza sauce and shredded cheese) stored under 2 cartons of raw shell eggs in the McCall 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: 21-Aug-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: CMA L-1X dish machine was tested at 0 ppm chlorine sanitizer at the time of the inspection. The dish machine is using Ecolab Sanitizer (chlorine product) for sanitizer. Note: facility using 3-compartment sink to wash all dishes and utensils and only running plastic baskets through dish machine.
Correction: Adjust warewashing equipment to provide proper sanitizer concentration or use 3-compartment sink exclusively for warewashing all dishes and equipment. Correct By: 04-Sep-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary test kit is not available for checking sanitizer concentrations of the sanitizer spray bottles used for sanitizing surfaces in the kitchen, bar and dining room. Note: facility using Proforce Sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 04-Sep-2014
- POSTING OF CERTIFICATE
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. Correct By: 04-Sep-2014
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in kitchen food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 21-Aug-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
Observation: There are several boxes of buns stored on the floor in the walk-in freezer.
Correction: Store all food items in areas which are clean and dry and not subject to contamination. Correct By: 04-Sep-2014
|
08/21/2014 | Routine | |
- POSTING OF CERTIFICATE
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. Correct By: 14-May-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Norlake walk-in cooler, prep cooler and McCall cooler are not equipped with an integral 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. Correct By: 22-May-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board on prep line cooler is excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 22-May-2014
- WALL AND CEILING COVERINGS AND COATINGS
Observation: There is a missing ceiling tile in the kitchen above the storage shelf.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant. Correct By: 22-May-2014
- INTENSITY - LIGHTING
Observation: The light intensity in the Norlake walk-in cooler is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 22-May-2014
|
05/12/2014 | Pre-inspection | |
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