- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks by the advisory and foods that are served undercooked to draw attention to the advisory for those foods.
Correction: Asterisk the consumer advisory and animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The seals on the Glenco meat freezer are torn and worn out.
Correction: Replace any torn / loose seals on coolers.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Several cutting boards are getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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04/05/2016 | Follow Up | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Prime rib was not being reheated properly.
Correction: Properly reheat the meat according to the time / temperature chart in 3-401.11(B)
- Critical: COOLING (repeated violation)
Observation: French onion soup that had been cooling ~7 hours was at 76 degrees.
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.
- 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: The consumer advisory on menu is missing asterisks by the advisory and foods that are served undercooked to draw attention to the advisory for those foods.
Correction: Asterisk the consumer advisory and animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food contact surfaces such as the potato slicer are in need of cleaning.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
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.).
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: The water in the steam table is extremely dirty.
Correction: Change water and clean / delime more frequently.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The seals on the Glenco meat freezer are torn and worn out.
Correction: Replace any torn / loose seals on coolers.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Several cutting boards are getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of equipment such as shelves, sides of equipment, and door seals are in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The ceiling is leaking.
Correction: Maintain the physical facilities so they are in good repair at all times. Make any necessary roof repairs to eliminate leakage
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03/31/2016 | Routine | |
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The lower walls and floor juncture in the basement is very deteriorated.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair lower walls / coving in basement as needed.
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05/26/2015 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands when coming in to work, when changing tasks, before putting on single use gloves, etc.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: COOLING
Observation: Buckets of soups / sauces prepared in the morning and left sitting out had temperatures as low as 125°F.
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.
- Critical: PHF/TCS, HOT HOLDING
Observation: Au Jus was sitting on turned off range at 91°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods in the Hobart meat cooler drawers are holding at up to 47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous (TCS) ready to eat foods are not being 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: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Bar glass washer is not sanitizing properly.
Correction: Repair and monitor to ensure glasses are properly sanitized after washing.
- 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.
- PROPER COOLING METHODS - CRITERIA
Observation: Foods were cooling in large containers and sitting out at ambient temperature for extended periods..
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Many food contact surfaces especially on the cook line and basement prep areas were very soiled including tongs and other utensils on the line, meat grinder feed and pusher, fry cutter, can opener, etc.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sinks for hand drying in both kitchen and basement work areas.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Containers of foods such as breadings are not covered and ice bins are not covered when not in use.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Foods such as breadings (?) 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: Tongs in the cook area were stored by hanging wherever handy - many were on extremely soiled surfaces. Utensils by the line were in s very dirty tray.
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.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: The water in the steam table wells is extremely dirty.
Correction: Clean & sanitize steam table wells.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Several spatulas have burned / broken handles and the fry cutter is badly damaged.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of equipment and shelving in the cook area of the kitchen are extremely soiled. There is a lot of food debris on the mixer.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Straws and stir sticks at the bar are stored open and subject to contamination by
patrons, insects, or the environment.
Correction:
Properly protect all single service items from contamination from patrons or the environment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The lower walls and floor juncture in the basement is very deteriorated.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair lower walls / coving in basement as needed.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor & wall in the fryer / grill area are caked with grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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05/20/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided for raw oysters or non whole muscle steaks or other meats that may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting surfaces throughout are scored and in need of resurfacing / replacement.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Floors and walls especially beneath / behind equipment are very soiled with grease and food debris. At recheck, some work has been done on floors / walls but uppon getting down to floor level and looking, nothing had been done back under equipment such as ovens and the spice table. At second recheck more work had been done however there were still areas that appeared to have not been touched as pointed oput.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/21/2014 | Re-inspection | |
- Critical: COOLING
Observation: At recheck there were pots of broth & Au Jus on the stove with no flame that had been there 2 hours and were at 94 - 130 degrees.
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.
- 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 food and drink are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided for raw oysters or non whole muscle steaks or other meats that may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food contact surfaces throughout were in need of cleaning and sanitizing - can opener, ice maker, french fry cutter, knives and meat cutting equipment inthe basement, mixer, there was potato residue in the Rubbermaid Greens Keeper that had not been cleaned, etc.
Correction: Maintain food contact surfaces in a clean condition. At recheck, items such as the fry cutter again had not been cleaned for at least the last shift, I was ablde to scrape soils off of cutting boards with my finger, etc.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The french fry cutter is in need of replacement.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting surfaces throughout are scored and in need of resurfacing / replacement.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: Food−contact surfaces of cooking equipment have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. At recheck progress had been made but work still needed.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces throughout such as mixer, outside of bulk bins, outside of Alto Shams, outside of ovens / grill, etc. have a build up of grease and food debris and are in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. At recheck progress had been made but still a lot of cleaning to do.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light bulb in the basement walk in freezer is not shielded / shatter resistant and shields are missing in the basement meat cutting area..
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.At recheck the fixture above the prep sink in the meat cutting area still needed light shields.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Floors and walls especially beneath / behind equipment are very soiled with grease and food debris. At recheck, some work has been done on floors / walls but uppon getting down to floor level and looking, nothing had been done back under equipment such as ovens and the spice table.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/13/2014 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employees were using a cloth hand towel for drying hands.
Correction: Train food employees in proper handwashing techniques - ensure sinks are always supplied with single use towels and hand soap..
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee are not washing hands when required such as when coming in to work or changing gloves or changing jobs.
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: There was ice cream in the spare bar that was not being kept cold and was 'growing' and there were what appeared to be sweet potatoes rotting in an oven in the kitchen.
Correction: Discard unsafe or adulterated food items - clean and monitor equipment regularly to ensure foods are not spoiling in equipment where they were forgotten.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored below raw perch fillets in the basement 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.
- Critical: REHEATING FOR HOT HOLDING
Observation: Whole meats in the Alto Shams were reheating to 120 - 130 degrees.
Correction: Adjust procedures and methods to properly reheat food as required in 3-401.11
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially hazardous foods (TCS) are not being date marked as required.
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: Sanitizer for warewashing is not being used according to manufacturer’s use directions (well over 200 ppm of chlorine when tested).
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- 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.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- CONSUMER ADVISORY
Observation: No consumer advisory provided for raw oysters or non whole muscle steaks or other meats that may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Food contact surfaces throughout were in need of cleaning and sanitizing - can opener, ice maker, french fry cutter, knives and meat cutting equipment inthe basement, mixer, etc.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. This was corrected immediately.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Ice bins were not covered and containers of foods in the coolers and prep areas were not covered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Bulk food containers are not labelled with the name of the product and what appeared to be bread crumbs are stored in flour bags.
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: To go cups and other utensils without handles were in various bulk food containers and in the prep table.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths are not being stored in sanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution - do not add soap to the solution..
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of meats were stored on the floor of the basement walk in.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: It was noted that when filling ice bins ice buckets sit on the floor and are then nested together to carry in to refill / store enabling contaminants from the floor to contact and be mixed with the ice.
Correction: Change methods or procedures to protect foods from contamination Clean and sanitize the ice buckets, do not nest them together and store in a manner to prevent contamination..
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: The water under the inserts in the steam table is not being cleaned, is to the consistancy of soup, was at 92 degrees, and is a major concern of contaminating foods.
Correction: Regularly clean and sanitize steam table wells.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The french fry cutter is in need of replacement.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting surfaces throughout are scored and in need of resurfacing / replacement.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of cooking equipment have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces throughout such as mixer, outside of bulk bins, outside of Alto Shams, outside of ovens / grill, etc. have a build up of grease and food debris and are in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Single service articles such as straws / stir sticks are not available in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light bulb in the basement walk in freezer is not shielded / shatter resistant and shields are missing in the basement meat cutting area..
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors and walls especially beneath / behind equipment are very soiled with grease and food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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02/06/2014 | Routine | |
Restaurant representatives - add corrected or new information about Corner House The, 1521 Washington Ave, Racine, WI 53403 »