- 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.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Soda dispenser, counter oven and microwave oven are soiled with food residue.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Floor tiles in the cookline area are severely cracked.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 24-May-2016
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11/24/2015 | Routine | |
| No violation noted during this evaluation. | 12/15/2014 | Re-inspection | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Handles on coolers and freezers have an accumulation of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 13-Nov-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Many surfaces (floors, walls, work surface space, inside of coolers) throughout the restaurant have an accumulation of food debris and/or grease on them.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 13-Nov-2014
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11/13/2014 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw hamburger.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Sausage links were hot held at 108°F in the holding unit.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Determined the hot holding unit was not turned on. Sausages were reheated to 165F.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Can opener has an accumulation of food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in the food preparation sink without soap.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Butter scoops were improperly stored in a dipper well that was not turned on.
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.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Handles on coolers and freezers have an accumulation of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 13-Nov-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Many surfaces (floors, walls, work surface space, inside of coolers) throughout the restaurant have an accumulation of food debris and/or grease on them.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 13-Nov-2014
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10/30/2014 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw shell eggs 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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Handles of coolers and freezers are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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11/04/2013 | Routine | |
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