- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Gallon of milk opened over the weekend is not date marked. Pre-cooked sausage patties opened, removed from original packaging and placed into ziploc bags 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. Food items were datemarked during the inspection. Correct By: 03-Feb-2016
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the ice bin behind the bar.
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 by installing an air gap between the drain of the ice bin and the drain to the sewage system. Correct By: 03-Mar-2016
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Blast bleach solution in the wiping cloth bucket behind the bar is not being used according to manufacturer’s use directions. The concentration of the bleach was found to be >200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Operator diluted the sanitizer solution during the inspection. Correct By: 03-Feb-2016
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing the asterisks next to the consumer advisory and next to the food items that it pertains to (burgers, steaks, prime rib, eggs, etc).
Correction: Provide asterisks next to the consumer advisory and next to the animal foods that may be served in a raw or undercooked condition. Correct By: 03-Mar-2016
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at the hand sink in the men's restroom.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 04-Feb-2016
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Stock pot of cream of mushroom soup was placed into the walk-in cooler after cooking. The cream of mushroom soup was roughly 1 foot deep in the stock pot.
Correction: Provide containers that facilitate heat transer, such as shallow metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Stirring the soup will also encourage rapid cooling. Person in charge seperated the cream of mushroom soup into two shallow metal pans and continued to stir the soup to facilitate cooling. Correct By: 03-Feb-2016
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: LG cooler/freezer unit is not ANSI certified. The label inside the cooler states that it is a homestyle unit. The homestyle stove in the kitchen is not ANSI certified. The Proctor Silex and Hamiliton Beach crock pots are not ANSI certified.
Correction: Unapproved equipment shall be removed from food service. The LG cooler can only be used for not potentially hazardous food items (whole produce, etc). Discussed using the commercial flat top under the hood system for boiling water, reheating and cooking soup, etc. Facility has a steam table and will use this to hot hold soups, etc. Correct By: 03-Mar-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The condenser unit of the walk-in cooler has accumulations of black growth. The white piping of the grease trap has accumulations of black growth.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Clean the walk-in cooler and the pipes to the grease trap. Per operator, the grease trap was emptied and cleaned about 2 weeks ago. Correct By: 03-Mar-2016
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02/03/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw beef is stored over raw fish 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: 27-Feb-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Several TCS foods (ham, cut tomatoes, tuna salad, coleslaw) in Hobart reach-in cooler was 50F, 48F, 47F, and 48F). Ambient temperature of cooler was approx. 47F according to interior thermometer and probe thermometer.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Items were immediatley taken to walk-in cooler. Highly recommended discarding food items that have been above 41F for unknown amount of time. Correct By: 26-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: Drain lines to ice machine and ice bin at bar only had air breaks, not air gaps.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 12-Mar-2015 Correct By: 19-Mar-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site) (repeated violation)
Observation: Gravy in walk-in cooler was temperature checked at 12:15pm @ 126F, 12:30pm @ 127F, 12:45 @ 125.1, and 1:00pm @ 118F. Gravy was placed in approx. a 5 inch thick pot and was not being stirred.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Gravy was placed in shallow sheet pan (approx. 1 inch thick) and rapidly chilled within 30 minutes. Recommend operator change procedures for future and verify cooling process with probe thermometer. Correct By: 26-Feb-2015
- CONSUMER ADVISORY
Observation: Consumer advisory does not indicate specific food items on menu offered to consumer undercooked per request..
Correction: Provide method to indicate specific food items offered to customer undercooked upon request. Correct By: 19-Mar-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (corrected on site)
Observation: Hobart reach-in cooler measured 48F with probe thermometer and interior thermomter.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. All food was removed from cooler. Cooler was rechecked approx. 30 minutes later to see if air flow was issue. After approx. 1 hour, cooler was still reading approx. 44F. Operator adjusted thermostat on cooler and cooler temperature raised to 53F. Service provider was called. Do not use cooler until it can maintain TCS foods at 41F or below. Correct By: 26-Feb-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed next to clean utensils.
Correction: Provide approved beverage container in food preparation area or designate drinks in non food area. Discussed with staff. Correct By: 26-Feb-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters was stored in 0ppm sanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution according to manufacturer's instructions. Correct By: 12-Mar-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Food on prep sink was directly next to handsink.
Correction: Store food in areas not exposed to splash, dust, or other contamination or provide splashguard for any exposed foods within 18 inches of handsinks. Correct By: 12-Mar-2015
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT
Observation: Door gaskets on Hobart reach-in cooler were badly torn. This cooler was having an issue holding temperature and a bad seal could attribute to that.
Correction: Equipment components shall be kept intact, tight, and properly adjusted. Correct By: 19-Mar-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Side gasket on back door was torn, leaving large gap along side allowing for the entrance of pests.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 26-Mar-2015
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02/26/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by not using soap when washing.
Correction: Train food employees in proper handwashing techniques. Correct By: 09-Jan-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 09-Jan-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Burgers were thawing over cod in the walk-in cooler. Packages were switched so cod was thawing above ground beef.
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: 09-Jan-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Chili was cooling in plastic container in WIC. CFM informed me that chili was put in container hot and put in WIC. Informed CFM and operator that proper cooling methods is to leave uncovered for 90 minutes at room temperature and then put into walk-in cooler uncovered. Other cooling methods include ice bath, ice paddle, metal containers, smaller portions...
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 09-Jan-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Beverage gun is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 10-Jan-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site) (repeated violation)
Observation: Flour, pancake mix stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 09-Jan-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: Wrapped potatoes for baking are stored on the floor by the chest reach-in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 09-Jan-2014
- POSTING OF PERMIT (corrected on site)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 09-Jan-2014
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01/09/2014 | Routine | |
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