- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Chicken, mushrooms is hot held at 125°F. Food was reheated to above.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food in grill prep cooler noted above 45F very busy lunch hour but monitor temperature and remove food if continues above 41F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Brats, mashed potato in lower walkin cooler is improperly 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: TOXIC SUBSTANCES - STORAGE (repeated violation)
Observation: Chemical in lower storage are is stored above food items.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Food storage (lower level, kitchen) shelves are showing signs of wear and some of wood/keep in good repair.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: No test kit is available for monitoring sanitizer concentration.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food surface of ice machine, cutting board is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- 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 [time period].
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION (repeated violation)
Observation: The holding oven is stored under stairs-lower level/monitor lower level storage.
Correction: Store all food items in areas which are clean and dry and not subject to contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities floor in kitchen is showing signs of wear.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen fllor under and behind equipment needs to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/07/2015 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chicken, mushrooms is hot held at 125°F. Food was reheated to above.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Food in grill prep cooler noted above 45F very busy lunch hour but monitor temperature and remove food if continues above 41F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Brats, mashed potato in lower walkin cooler is improperly 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: TOXIC SUBSTANCES - STORAGE
Observation: Chemical in lower storage are is stored above food items.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Food storage (lower level, kitchen) shelves are showing signs of wear and some of wood/keep in good repair.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No test kit is available for monitoring sanitizer concentration.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED
Observation: Food surface of ice machine, cutting board is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT
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 [time period].
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
Observation: The holding oven is stored under stairs-lower level/monitor lower level storage.
Correction: Store all food items in areas which are clean and dry and not subject to contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities floor in kitchen is showing signs of wear.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen fllor under and behind equipment needs to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/24/2015 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
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.
- EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (DIRT; DUST) (repeated violation)
Observation: Non-food contact surfaces [storage surfaces, kitchen] noted with debris build-up.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PHYSICAL FACILITIES - GOOD REPAIR (repeated violation)
Observation: The physical facilities in kitchen[floor] is very worn and needs to be replaced.
Correction: Clean and Maintain the physical facilities so they are in good repair at all times.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view.
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05/29/2014 | Re-inspection | |
- Critical: CONSUMER ADVISORY FOR RAW/UNDERCOOKED
Observation: Consumer advisory on menu is missing [burgers].
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: Cooler/food of prep cooler being cold held at 48-50f.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- 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.
- NONFOOD CONTACT SURFACES
Observation: Storage shelves noted worn surface in the kitchen is .
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (DIRT; DUST)
Observation: Non-food contact surfaces [storage surfaces, kitchen] noted with debris build-up.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PHYSICAL FACILITIES - GOOD REPAIR
Observation: The physical facilities in kitchen[floor] is very worn and needs to be replaced.
Correction: Clean and Maintain the physical facilities so they are in good repair at all times.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view.
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05/20/2014 | Routine | |
Restaurant representatives - add corrected or new information about Foolery's Liquid Therapy, N52w35091 Lake Dr, Okauchee, WI 53069 »