- Critical: FOOD IN A HERMETICALLY SEALED CONTAINER
Observation: Hermetically sealed pickled mushrooms, and sauces were made in this establishment. This establishment does not have a food processing plant license.
Correction: All low acid or acidified foods in hermetically sealed containers shall come a licensed food processing plant. Discard unapproved foods. Discontinue pickling or canning item that are low acid or acidified. Correct By: 07-Aug-2015
- Critical: WILD MUSHROOMS
Observation: The establishment does not have the written buyer specification that contains all the items in the code reference below. Wild mushrooms are being purchased and being picked by the restaurant staff.
Correction: All mushrooms shall be from an approved source. All wild picked mushrooms must be picked by someone that has provided the information required in the code reference below. Do not serve wild picked mushrooms until this item is completed.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw shell eggs are stored over ready to eat foods 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: 08-Aug-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Beverages are coming into contact with slime mold in the nozzle of the bar's soda guns.
Correction: Clean and sanitize the soda gun nozzles. The nozzles must be cleaned and sanitized often enough to keep them free of slime mold. (use a flashlight to determine if they are sufficiently cleaned) Correct By: 07-Aug-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: The Herrick cooler is keeping foods at 48-50F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Potentially hazardous foods in this cooler were moved to the walk in cooler at the time of this inspection. Correct By: 07-Aug-2015
- Critical: EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - DELETERIOUS SUBSTANCES
Observation: A black bus tub is being used for storing the beef cheek braising liquid.
Correction: Materials used for single-use and single-services articles may not allow the migration of deleterious substances. Correct By: 08-Aug-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: The dishwashing machine is not providing a 50 ppm chlorine sanitizing rinse on the equipment and utensil surfaces in the final rinse cycle.
Correction: Repair the dishwashing machine to provide a 50 ppm chlorine sanitizing rinse in the final rinse cycle. The operator has the ability to manually sanitize in the four compartment sink. Bleach is available to complete manual sanitizing. Use 100 ppm chlorine and bleach solution for manual sanitizing (about 1 teaspoon per gallon of water). Correct By: 07-Aug-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that equipment and utensils are properly sanitized by completing regular performance checks of the dishwashing machine. The operator does not have a sanitizer concentration testing kit.
Correction: The person in charge must monitor the performance of the dishwashing machine. The machine was not sanitizing equipment and utensils at this inspection. Correct By: 08-Aug-2015
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS AND COMMINGLING
Observation: The shellstock tags were being discarded after shellstock was consumed or discarded.
Correction: Shellstock tages shall be retained for 90 days using an approved record keeping system and ensuring that shellstock are not commingled. Correct By: 08-Aug-2015
- CONSUMER ADVISORY
Observation: The menu does not specifically disclose which food items are served raw or undercooked. A reminder statement at the bottom of the menu is provided. Steaks, pork chops, and salmon are cooked to order. Caesar dressing is prepared with lightly cooked eggs. Raw molluscan shellfish are served.
Correction: A consumer advisory must both disclose which items are undercooked or potentially undercooked AND remind the consumer that eating the undercooked item may increase the risk of foodeborne illness. For example, for the raw molluscan shellfish, state in the description that they are served raw on the half shell and place and asterisk next to the menu item that leads to a footnote that states "Whether dining out or preparing food at home, consuming raw or undercooked seafood, fish, meat, poultry, or eggs may increase your risk of foodeborne illness." For dressing made with lightly cooked eggs place an asterisk next to the sauce in the description that leads to a footnote that states "Hollandaise sauce is made with lightly cooked egg yolk. Whether dining out or preparing food at home, consuming lightly cooked or undercooked eggs, meat, fish, poultry, seafood may increase your risk of foodeborne illness." For steaks, pork and salmon cooked to order, place an asterisk next to the item on the menu that leads to a footnote that states "Steaks, pork, or fish ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, seafood, fish, or eggs may increase your risk of foodeborne illness". Correct By: 07-Aug-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 21-Aug-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at dishwashing area handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 21-Aug-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. Correct By: 07-Nov-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was stored on top of the ice machine.
Correction: Store the ice scoop on a clean surface or in the transfer bucket that is regularly cleaned and sanitized. Correct By: 08-Aug-2015
- THAWING
Observation: Shrimp was being thawed in the sink at room temp without running water overflow.
Correction: Adjust procedures or methods to properly thaw foods using one of the methods described in the code reference below. Correct By: 08-Aug-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The left most and right most food prep coolers did not have thermometers. The dessert cooler did not have a thermometer.
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: 14-Aug-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the dishwashing machine handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Signs were provided at the time of this inspection. Correct By: 07-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor drains are clogged with food debris. No covers are provided on the drains. The area under the dishwashing machine has an accumulation of rotten debris.
Correction: Provide covers for the floor drains. Clean the area under the dishwashing machine. Correct By: 21-Aug-2015
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08/07/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on one of the ice bins in the bar. Ice machine was not connected/operating at the time of Pre-Inspection. Owner has plans to have air gaps in place before license release/opening date.
Correction: Provide an air gap on water supply side to protect water supply.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Bar counter tops are currently not sealed, impervious to moisture. Owner has plans in place to update counters to make counter tops in bar smooth and easily cleanable before license is released.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- WATER FROM APPROVED SOURCE - SAMPLE REPORT
Observation: A recent water sample report for the establishment was not available.
Correction: Retain a recent water sample report onsite or online for review by inspector.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Protective covers for all lighting in the kitchen area were removed for cleaning.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Owner plans to replace protective covers before license release/opening date.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: There is no door on employee bathroom.
Correction: A door be will installed before the license is released, Owner already has plans in place.
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05/02/2014 | Pre-inspection | |
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