- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Quat sani empty so bleach used at this time and measured at 100 PPM.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surface interior of make table (bottom half) used for desset pizzas is soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 07-Apr-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floor at entry way to walk in is cracked and no longer easy to clean.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Repair floor. Correct By: 30-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floor under shelving in walk in is soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 07-Apr-2016
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03/31/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat 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: 23-Nov-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Plastic container used for storing ice scoop is soiled with slime accumulation.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Spices and other items in dry stock shelving area stored with packages open, not protected from contamination.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 09-Nov-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floor-wall junctions of walk-in cooler have mold accumulation, and are not easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Plans to tile the walk-in this winter. Correct By: 09-May-2016
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING
Observation: Employee food items observed stored mixed in with restaurant foods in walk- in.
Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles. Store employee food/beverage items in a designated area separated from restaurant items. Correct By: 09-Nov-2015
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11/09/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Pasta salad at 48°F, potato salad at 46°F, ham at 46°F on salad bar.
Correction: Maintain cold potentially hazardous foods at or below 41°F. If salad bar cannot maintain temp at 41 or below, move potentially hazardous foods to a different refrigerator. Correct By: 26-May-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Sausage and canadian bacon not 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. Date marked at time of inspection.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Brushes for garlic sauce are deteriorated and are no longer easily cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Replace brushes. Correct By: 02-Jun-2015
- 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 90 days. Correct By: 26-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of shelving in pan storage area are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 02-Jun-2015
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05/26/2015 | Onsite Visit | |
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Spray arm and dish washing sink is not maintained in good repair and is being repaired with duct tape.
Correction: Repair equipment to good condition or remove from premise. New spray arm on premise. Replace and maintain in good condition. Correct By: 11-Sep-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Multiple pairs of scissors used for opening bags of food product are not maintained in good repair and are observed with a large accumulation of food debris build up.
Correction: Repair (clean) equipment to good condition or remove from premise. Correct By: 05-Sep-2014
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Ventilation hood filters above pizza oven are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 11-Sep-2014
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09/05/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Diced chicken, cut tomatoes, and pasta salad at salad bar are cold held at 52°F, 50°F, and 51°F respectively.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 04-Sep-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Open bags of sausage, canadian bacon, and ham in prep coolers are not 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
- FOOD CONTACT SURFACES - SOILED
Observation: Ice machine is visibly soiled with black accumulation.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 05-Sep-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at men's restroom handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 04-Sep-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on shelving in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Multiple pairs of scissors used for opening bags of food product are not maintained in good repair and are observed with a large accumulation of food debris build up.
Correction: Repair (clean) equipment to good condition or remove from premise. Correct By: 05-Sep-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Spray arm and dish washing sink is not maintained in good repair and is being repaired with duct tape.
Correction: Repair equipment to good condition or remove from premise. New spray arm on premise. Replace and maintain in good condition. Correct By: 11-Sep-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of lower reach in units of prep line are soiled with mold and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 05-Sep-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The dough prep area and the drain area beneath the dish machine are soiled and in need of cleaning.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Clean these areas and maintain. Correct By: 11-Sep-2014
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Ventilation hood filters above pizza oven are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 11-Sep-2014
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09/04/2014 | Routine | |
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