- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Utensils and equipment are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Manager provided bleach and Inspector demonstrated proper sink set up, wash, rinse & sanitize during inspeciton. Correct By: 08-Apr-2016
- 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: 22-Apr-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: A case of bananas are stored directly on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor. Correct By: 08-Apr-2016
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: No thermometer is available in the whirlpool refrigerator in kitchen.
Correction: Provide a thermometer in whirlpool refrigerator. Correct By: 22-Apr-2016
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Whirlpool refrigerator in kitchen is not NSF or ANSI approved. All refrigerators must be commercial NSF or ANSI approved
Correction: Replace refrigerator with an NSF or ANSI approved unit. Unapproved equipment shall be removed from food service. Correct By: 08-Apr-2017
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (corrected on site)
Observation: Single service spoons stored at breakfast bar are stored with food contact surface upright.
Correction: Invert spoons and store with handle upright to avoid contamination to the food and lip contact surface. Correct By: 08-Apr-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The far right faucet of 4 compartment warewshing sink is not operating (water is shut off) and is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair faucet to provide water for warewashing. Correct By: 15-Apr-2016
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 08-Apr-2016
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04/08/2016 | Routine | |
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Cases of malted waffle mix are stored directly on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor. Correct By: 02-Jun-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Refrigerator and freezer in kitchen are not equipped with thermometers.
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: 16-Jun-2015
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE
Observation: The warewashing sinks in kitchen are dirty and require cleaning.
Correction: Clean the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The refrigerator in the kitchen requires cleaning to remove residue from surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 03-Jun-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at the handwashing sink in kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 02-Jun-2015
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06/02/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Whipped butter packets held at breakfast bar are held at 74F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 31-Oct-2013
- Critical: WIPING CLOTHS - SPONGE USE - LIMITATION (corrected on site)
Observation: Sponges noted being used to wipe down food contact surfaces.
Correction: Discontinue use of sponges on food contact surfaces. Correct By: 31-Oct-2013
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION
Observation: The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil.
Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils. Owner agreed to install another 2 compartment sink. Flow of washing is 1st=handwashing, 2nd=wash equipment, 3rd=rinse equipment, 4th=sanitize equipment. Correct By: 14-Nov-2013
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 31-Oct-2013
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no food manager’s certification posted in the food establishment. David Bleuer has a certificate from course taken May 23, 2011. Must register in the State of Wisconsin to become state certified. Post state certified certificate in public view
Correction: Provide & post original food manager certification. Correct By: 30-Dec-2013
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Bare wood is used on the shelving bracket in the kitchen.
Correction: Paint or seal bare wood to provide a non-absorbant cleananble surface. Correct By: 14-Nov-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Provide a thermometer inside the frigidaire refrigerator in the kitchen. (ouside readout is inaccurate).
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-Nov-2013
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The sinks in the kitchen require cleaning to remove spilled products and debris from surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 14-Nov-2013
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The faucet of the sink in the kitchen does not operate properly, spray nozzel only works when the first faucet is turned on.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Each faucet must run when activated. Correct By: 14-Nov-2013
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the handwashing sink in the kitchen and in the restroom used by food employees.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Health inspector provided signs for posting. Correct By: 31-Oct-2013
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Remove unnecessary items out of the kitchen, (includes refrigerator, old equipment etc.)
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 14-Nov-2013
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10/31/2013 | Routine | |
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