- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 within 90 days.
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10/21/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling sandwiches with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: Shred cheese (52.5) and bacon (49) in cook's prep cooler are cold held >41°F.
Correction: Cook to move all food from prep cooler and place into WIC until food can be maintained at or below 41F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Coleslaw and vegetable soup in WIC and wait staff prep cooler are not 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 - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The Barrier quat sanitizer is not being used according to EPA registered label use instructions and is at 50 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site) (repeated violation)
Observation: A chlorine test kit is not available for checking dishmachine sanitizer concentration.
Correction: Inspector provided a chlorine test kit for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 within 90 days.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Strawberry sauce, corn beef hash, blueberries, and batter in cook's lower prep cooler and prime rib in WIC were observed to be unwrapped or uncovered.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter or on side of bucket out of sanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- PHF/TCS FOOD - SLACKING
Observation: Raw hamburger is being improperly slacked in 3 compartment sink.
Correction: Adjust procedures or methods to properly slack food products before preparation.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwashing sink in the waitstaff area is not working (does not have water supply available).
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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10/06/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat pickles stored under raw ground beef and carrots stored under eggs in WIC.
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-Oct-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site)
Observation: A quat test kit is not available for checking wiping cloth buckets for sanitizer concentration and a chlorine test kit is not available for checking dish machine for sanitizer concentration.
Correction: Provided a quat and chlorine test kit for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 within 90 days. Class has been completed, mail in application form to the state to become a WI Certified Food Manager. Correct By: 01-Jan-2015
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10/01/2014 | Routine | |
| No violation noted during this evaluation. | 10/01/2013 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat (carrot & pickles) stored under raw ground beef and raw pork sausage in the WIC.
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: 30-Sep-2013
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Deli meat are stored in same area on shelf as the raw meats in the walkin cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 16-Sep-2013
- Critical: DATE MARKING - DISPOSITION
Observation: Cucumber in sauce in prep cooler and the Chili & Chicken Rice soup in the WIC has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 16-Sep-2013
- Critical: PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE
Observation: The handwash sink in the kitchen is dripping.
Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Correct By: 30-Sep-2013
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods, cook unable to locate.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 16-Sep-2013
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: David Rother certified food manager certification is expired. June 8, 2013
Correction: Renew certification by December 8, 2013 (6 month grace period after expiration). Correct By: 08-Dec-2013
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Prime rib and raw meat in walkin cooler were observed to be unwrapped or uncovered.
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. Correct By: 16-Sep-2013
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Dispensing utensils in flours, sugars, baking soda, etc are not handled and sitting in product.
Correction: Use utensils with handles and store in-use utensils in the food item with handle extended. Correct By: 30-Sep-2013
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food in top of prep table - raw sausage & eggs next to hashbrowns and cooked ham next to raw burger.
Correction: Store all raw food on one side of prep table and ready to eat foods on other side to protect foods from contamination. Correct By: 16-Sep-2013
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Equipment/dishes on shelving unit in middle of kitchen are stored close to the floor and w/o protection.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Store the items covered or inverted to prevent contamination. Correct By: 30-Sep-2013
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area under all equipment is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 30-Sep-2013
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09/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Driver Daves Diner, W6396 State Rd 35, Bay City, WI 54723 »