- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands after eating, drinking before working with clean dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 04-Sep-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods such as pasta underneath raw beef in 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. Correct By: 04-Sep-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Mashed potatoes in steam table were 78F. There were in plastic container in hot water.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discarded. Discussed hot holding procedures and temperatures. Correct By: 04-Sep-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Cut tomato, ham, meat loaf, beef and other TCS foods in prep cooler were 46-51F. Ambient temperature of unit was 50F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food items were transferred to walk-in cooler. Service provider was called to fix cooler. Correct By: 04-Sep-2015
- PERSON IN CHARGE - DUTIES (corrected on site) (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: date marking, cold holding, hot holding, handwashing, eating/drinking in designated areas.
Correction: The person in charge shall provide training to employees on date marking, cold holding, hot holding, handwashing, and eating/drinking. Correct By: 04-Sep-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS (corrected on site) (repeated violation)
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Portioned sour cream cups and portioned tartar sauce on counter on ice were 46F. These items are left out during lunch approx. 11-3pm.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 04-Sep-2015
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory is missing indicators next to specific foods statement applies to.
Correction: Provide a means of indicating specific food items appliable to consumer advisory statement. Correct By: 17-Sep-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Can opener blade and egg beater machine were soiled with dried debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 11-Sep-2015
- HOT AND COLD WATER AVAILABLE - PRESSURE (repeated violation)
Observation: Hot and cold water at handsink in kitchen has not pressure and comes out as an almost dribble making it difficult to sufficiently wash hands.
Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility. Correct By: 07-Sep-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be filled with bucket 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. Correct By: 04-Sep-2015
- EATING, DRINKING, OR USING TOBACCO (corrected on site) (repeated violation)
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 04-Sep-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in dish washing area.
Correction: Provide approved beverage container in food preparation area. Correct By: 04-Sep-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Ice cream scoops were in standing water
Correction: dipper well turned off.
- THAWING (repeated violation)
Observation: Beef in prep sink was 61F. Operator was going to cut but had an appointment.
- Fish thawing for prep was approx. 46F.
Correction: Adjust procedures or methods to properly thaw foods. Beef was taken to freezer. Fish taken to cooler. Correct By: 04-Sep-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Prep cooler is not maintained in good repair
Correction: gaskets torn, racks rusted. Door seals to walk-i n freezer were soiled and a large accumulation of ice buildup present.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in kitchen are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 11-Sep-2015
|
09/17/2015 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after eating, drinking before working with clean dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 04-Sep-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods such as pasta underneath raw beef in 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. Correct By: 04-Sep-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mashed potatoes in steam table were 78F. There were in plastic container in hot water.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discarded. Discussed hot holding procedures and temperatures. Correct By: 04-Sep-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cut tomato, ham, meat loaf, beef and other TCS foods in prep cooler were 46-51F. Ambient temperature of unit was 50F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food items were transferred to walk-in cooler. Service provider was called to fix cooler. Correct By: 04-Sep-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Several food items including cooked rice and lunchmeat in prep cooler, ham and cooked pastas in walk-in cooler and chicken and tuna salad in reach-in cooler were not date marked. This is an ongoing issue at facility. Training needs to be provided to employees to ensure compliance in the future.
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. THIS IS A 3RD REPEAT AND A REINSPECTION WILL OCCUR. A $353 FEE WILL BE ISSUED. Correct By: 04-Sep-2015 Correct By: 04-Sep-2015
- PERSON IN CHARGE - DUTIES (corrected on site)
Observation: The Person in Charge (PIC) is not performing the following duties: date marking, cold holding, hot holding, handwashing, eating/drinking in designated areas.
Correction: The person in charge shall provide training to employees on date marking, cold holding, hot holding, handwashing, and eating/drinking. Correct By: 04-Sep-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS (corrected on site)
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Portioned sour cream cups and portioned tartar sauce on counter on ice were 46F. These items are left out during lunch approx. 11-3pm.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 04-Sep-2015
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory is missing indicators next to specific foods statement applies to.
Correction: Provide a means of indicating specific food items appliable to consumer advisory statement. Correct By: 17-Sep-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener blade and egg beater machine were soiled with dried debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 11-Sep-2015
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: Hot and cold water at handsink in kitchen has not pressure and comes out as an almost dribble making it difficult to sufficiently wash hands.
Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility. Correct By: 07-Sep-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be filled with bucket 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. Correct By: 04-Sep-2015
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at handsink in kitchen and hansink in wait station.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 04-Sep-2015
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 04-Sep-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in dish washing area.
Correction: Provide approved beverage container in food preparation area. Correct By: 04-Sep-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice cream scoops were in standing water
Correction: dipper well turned off.
- THAWING
Observation: Beef in prep sink was 61F. Operator was going to cut but had an appointment.
- Fish thawing for prep was approx. 46F.
Correction: Adjust procedures or methods to properly thaw foods. Beef was taken to freezer. Fish taken to cooler. Correct By: 04-Sep-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Prep cooler is not maintained in good repair
Correction: gaskets torn, racks rusted. Door seals to walk-i n freezer were soiled and a large accumulation of ice buildup present.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in kitchen are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 11-Sep-2015
|
09/04/2015 | Routine | |
- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands by handling raw eggs, then taking off one glove and attempting to wash one hand.
Correction: Employee took off both gloves and washed hands after instruction from inspector, but hand drying towels are not available in the kitchen. Hand drying towels may not be reused. Train food employees in proper handwashing techniques. Correct By: 12-Sep-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an ASSE 1011 backflow prevention at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device on the service sink (mop sink.) Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 12-Sep-2014
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: Air breaks exist between the sewage system and a drains from the waitstaff area ice bin and the kitchen food preparation sinks.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 19-Sep-2014
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooling and hot holding temperatures and procedures.
Correction: The person in charge shall obtain training or training materials in the areas of cooling and hot holding so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 12-Sep-2014
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Correct By: 12-Sep-2014
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Improper cooling methods are observed for five gallon bucket of gravy made with milk on 9/4/14 in the walk-in cooler. Gravy is 59F after cooking yesterday.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct immediately.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing an asterisk next to applicable menu items and the advisory.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes an asterisk next to applicable menu items and the advisory. Correct By: 12-Sep-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: This is a third consecutive repeat violation. There is no Wisconsin Certified Food Manager for this establishment. Training certificate provided has expired in 2013.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Provided person in charge with recertification application. Correct By: 05-Dec-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of ground beef in the walk-in cooler and box of pork ribs in the walk-in freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 05-Sep-2014
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located over the warewashing area are not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Sep-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There are lights are missing or burned out in the kitchen, warewashing, and other areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace missing or burned out lights. Correct By: 03-Oct-2014
- ABSORBENT MATERIALS ON FLOORS, USE LIMITATION (repeated violation)
Observation: Cardboard observed on walk-in freezer floor.
Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times. Correct By: 06-Sep-2014
|
10/20/2014 | Re-inspection 2 | |
- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands by handling raw eggs, then taking off one glove and attempting to wash one hand.
Correction: Employee took off both gloves and washed hands after instruction from inspector, but hand drying towels are not available in the kitchen. Hand drying towels may not be reused. Train food employees in proper handwashing techniques. Correct By: 12-Sep-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat tomatoes stored under raw chicken 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. Correct By: 05-Sep-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: This is a third or greater consecutive repeat violation. Stuffing made two days ago is not date marked. No other foods in the walk-in cooler or in the rest of the facility are 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. Correct By: 05-Sep-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an ASSE 1011 backflow prevention at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device on the service sink (mop sink.) Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 12-Sep-2014
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: Air breaks exist between the sewage system and a drains from the waitstaff area ice bin and the kitchen food preparation sinks.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 19-Sep-2014
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooling and hot holding temperatures and procedures.
Correction: The person in charge shall obtain training or training materials in the areas of cooling and hot holding so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 12-Sep-2014
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Correct By: 12-Sep-2014
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Improper cooling methods are observed for five gallon bucket of gravy made with milk on 9/4/14 in the walk-in cooler. Gravy is 59F after cooking yesterday.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct immediately.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing an asterisk next to applicable menu items and the advisory.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes an asterisk next to applicable menu items and the advisory. Correct By: 12-Sep-2014
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink in the kitchen or waitstaff area for hand drying. Server has reused cloth towel hanging from waist.
Correction: Provide single-use toweling or other approved devices at all handwashing sinks to facilitate proper handwashing. Correct immediately.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: This is a third consecutive repeat violation. There is no Wisconsin Certified Food Manager for this establishment. Training certificate provided has expired in 2013.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Provided person in charge with recertification application. Correct By: 05-Dec-2014
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area in the kitchen.
Correction: Provide approved beverage container in food preparation area. Correct By: 05-Sep-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of ground beef in the walk-in cooler and box of pork ribs in the walk-in freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 05-Sep-2014
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: (REPEAT) This is a third consecutive repeat violation. Bulk food containers of flour and sugar are not labeled or no placard 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. Correct By: 06-Sep-2014
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located over the warewashing area are not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Sep-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There are lights are missing or burned out in the kitchen, warewashing, and other areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace missing or burned out lights. Correct By: 03-Oct-2014
- ABSORBENT MATERIALS ON FLOORS, USE LIMITATION (repeated violation)
Observation: Cardboard observed on walk-in freezer floor.
Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times. Correct By: 06-Sep-2014
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 06-Sep-2014
|
09/23/2014 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by handling raw eggs, then taking off one glove and attempting to wash one hand.
Correction: Employee took off both gloves and washed hands after instruction from inspector, but hand drying towels are not available in the kitchen. Hand drying towels may not be reused. Train food employees in proper handwashing techniques. Correct By: 12-Sep-2014
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed cracking raw egg with gloved hand then not washing hands before handling clean plates.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat tomatoes stored under raw chicken 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. Correct By: 05-Sep-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: This is a third or greater consecutive repeat violation. Stuffing made two days ago is not date marked. No other foods in the walk-in cooler or in the rest of the facility are 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. Correct By: 05-Sep-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The warewashing machine is not providing at least 50 ppm of chlorine sanitizer to the utensils.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Service person on-site during inspection repaired the machine/primed new chemical to provide 50 ppm of chlorine.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an ASSE 1011 backflow prevention at the service sink (mop sink.)
Correction: Provide an ASSE 1011 or better backflow prevention device on the service sink (mop sink.) Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 12-Sep-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air breaks exist between the sewage system and a drains from the waitstaff area ice bin and the kitchen food preparation sinks.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 19-Sep-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooling and hot holding temperatures and procedures.
Correction: The person in charge shall obtain training or training materials in the areas of cooling and hot holding so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 12-Sep-2014
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Correct By: 12-Sep-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for five gallon bucket of gravy made with milk on 9/4/14 in the walk-in cooler. Gravy is 59F after cooking yesterday.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct immediately.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing an asterisk next to applicable menu items and the advisory.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes an asterisk next to applicable menu items and the advisory. Correct By: 12-Sep-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site) (repeated violation)
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: 12-Sep-2014
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink in the kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink in the kitchen or waitstaff area for hand drying. Server has reused cloth towel hanging from waist.
Correction: Provide single-use toweling or other approved devices at all handwashing sinks to facilitate proper handwashing. Correct immediately.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: This is a third consecutive repeat violation. There is no Wisconsin Certified Food Manager for this establishment. Training certificate provided has expired in 2013.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Provided person in charge with recertification application. Correct By: 05-Dec-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area in the kitchen.
Correction: Provide approved beverage container in food preparation area. Correct By: 05-Sep-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: (REPEAT) This is a third consecutive repeat violation. Damp wiping cloth used for wiping counters stored on the counter by the waitstaff handwashing sink. Soiled cloths were found in the kitchen not stored in sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The box of ground beef in the walk-in cooler and box of pork ribs in the walk-in freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 05-Sep-2014
- FOOD LABELS - BULK FOODS LABELED
Observation: (REPEAT) This is a third consecutive repeat violation. Bulk food containers of flour and sugar are not labeled or no placard 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. Correct By: 06-Sep-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over the warewashing area are not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Sep-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: There are lights are missing or burned out in the kitchen, warewashing, and other areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace missing or burned out lights. Correct By: 03-Oct-2014
- ABSORBENT MATERIALS ON FLOORS, USE LIMITATION (repeated violation)
Observation: Cardboard observed on walk-in freezer floor.
Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times. Correct By: 06-Sep-2014
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 06-Sep-2014
|
09/05/2014 | Routine | |
Restaurant representatives - add corrected or new information about Four Star Family Restaurant, 1011 8th St, Baraboo, WI 53901 »