- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before or after changing gloves and changing duties throughout the kitchen (handling food, contact with equipment and other surfaces).
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Soups (pulled from freezer to thaw to be used), side pork, rice, mashed potatoes were not provided with a date mark at the time of inspection. Dry breading used to bread chicken for broasting was also not date-marked or under refrigeration. Breading was discarded and items were properly marked by food employee during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Dry breadings that come in contact with raw animal product shall be refrigerated, sifted, and datemarked if you wish to use for multiple uses or you may also discard after each use.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Sanitizer compartment of warewashing sinks had no detection of quaternary concentration when tested. Food employee drained and replaced sanitizer compartment with a concentration of 200ppm quat concentration.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: Certified Food Manager's certificate expired in December 2015. Owner stated he is registered for a course in Feb 2016, but did not have documentation showing registration at the time of inspection.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within ASAP. Certified Food Manager has six months from expiration date to enroll and pass certified food manager course.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Chest Freezer in the kitchen is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Owner stated a new freezer is ordered.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Food equipment doors, in between in-place equipment (grills/fryers), floors and shelving are in need of cleaning.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in dry storage area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
01/06/2016 | Routine | |
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food containers of breadings are not labeled in dry storage room and above griddle/grill area.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Prep Cooler in kitchen and both Prep Coolers to the left and right of the soft serve machine 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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Chest Freezer is not maintained in good repair. Inside cover of the freezer is beginning to fall apart, duct tape is being used to try to maintain the equipment. A tight seal is not being created so ice is beginning to form around edge of inside chest freezer.
Correction: Repair equipment to good condition or remove from premise.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: Flooring in the kicthen area, especially in front of 3 compartment sink, is beginnging to chip and break. Dirt/debris is beginning to form.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in dry storage room are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
12/02/2014 | Re-inspection | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Baby food jars of horseradish sauce (per kitchen staff) in the Two Door Upright Freezer are not labeled or date marked. Kitchen staff is unable to identify where food item came from and whether it is being served in the facility. Owner stated the sauce was made in a private home.
Correction: Discard foods from unapproved source.
- Critical: PACKAGE INTEGRITY
Observation: There are a couple rusted cans of apple pie filling under the bottom shelf in the dry storage area.
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast/bread with bare hands. Discussed with food employees about not handling ready to eat foods with bare hands
Correction: gloves were available and were being used after the discussion.
- Critical: PHF/TCS, COLD HOLDING
Observation: Homemade soup in Two Door Reach in Fridge and Cut Lettuce in Prep Cooler in kitchen is cold held at 44 and 51°F, respectively.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Homemade soups made at the facility are not date-marked in the two door true reach in fridge in the kitchen. There is also many containers of frozen soup in the walk in freezer outside that are not labeled or date-marked. There is also gravy and cooked potatoes in the true two door reach in fridge that are not 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.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink observed to be used for holding dirty dishes prior to washing during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- FOODS HONESTLY PRESENTED
Observation: Homemade soups (in walk in freezer) are not honestly presented by being stored in plastic salad dressing containers and not labeled what is truly stored in the container. Also a Green bucket of food (unsure what food items) in the prep cooler right of the soft serve machine is not labled or date-marked. Unsure what the food is for.
Correction: Adjust procedures so consumers are not misled or misinformed.
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food containers of breadings are not labeled in dry storage room and above griddle/grill area.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Prep Cooler in kitchen and both Prep Coolers to the left and right of the soft serve machine 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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Chest Freezer is not maintained in good repair. Inside cover of the freezer is beginning to fall apart, duct tape is being used to try to maintain the equipment. A tight seal is not being created so ice is beginning to form around edge of inside chest freezer.
Correction: Repair equipment to good condition or remove from premise.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: Flooring in the kicthen area, especially in front of 3 compartment sink, is beginnging to chip and break. Dirt/debris is beginning to form.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in dry storage room are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of dead bees/flies on shelf above hot holding steam well and nesco.
Correction: Rountinely inspect facilities for insects and rodents.
|
11/19/2014 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on ice bin.
Correction: Provide an air gap on water supply side to protect water supply. Plumber scheduled to come next Tuesday to work on ice bin.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Plans to redo menu this coming March, will add in consumer advisory then.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometers are missing on the inside from all coolers.
Correction: Provide thermometers in all coolers, to ensure accurate internal temperature of coolers to keep food items 41F or below.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used for dirty dishes prior to washing during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Canned food items are being stored on the floor in the dry storage area, as well as under the front counter on the floor.
Correction: Store all food items 6 inches above the floor.
- FOOD LABELS - BULK FOODS LABELED
Observation: Chicken breading in food container in storage room is not labeled is provided with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Gaskets on Reach in Cooler and Reach in Freezer are no longer attached, cooler and freezer doors are not sealing properly.
Correction: Repair equipment to good condition.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Inside of ice bin is dirty and rust is begining to form.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The kitchen floor is in need of repair, parts of the floor are cracked/chipped. Areas around and underneath coolers, freezers, and grill are dirty.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Clean around and underneath equipment.
|
12/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Dean, 824 4th St, Algoma, WI 54201 »