- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on the two compartment food prep sink.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided at the single compartment food prep sink.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on the ice machine.
Correction: Provide an air gap on water supply side to protect water supply.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Clear food storage containers are cracked and/or chipped.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at the women's toilet room handwashing sink.
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 the food prep handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no registered Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: A bar ice scoop is stored in contact with liquor bottles.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: A light bulb is burned out in the ventilation hood.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Multiple cutting boards are scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: A table top mixer is soiled with food debris. The mixer was last used yesterday.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Employee toilet rooms, located in the kitchen, are not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: Ceiling tiles are missing above food preparation areas along the cook line.
Correction: Maintain the physical facilities so they are in good repair at all times.
|
03/16/2015 | Follow Up | |
- Critical: PACKAGE INTEGRITY (corrected on site)
Observation: A dented can is stored for use among other cans on the dry storage rack.
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Tuna salad in the make-table drawer is cold held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The item was voluntarily discarded.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Garlic and oil mixture in the make-table is cold held at 55°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The item was voluntarily discarded.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer, in the sanitizer buckets, 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. Correct By: 13-Mar-2015
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on the two compartment food prep sink.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided at the single compartment food prep sink.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on the ice machine.
Correction: Provide an air gap on water supply side to protect water supply.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Clear food storage containers are cracked and/or chipped.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The salad table top cooler, in the upper waitress station, is not sufficient in capacity to hold PHF/TCS foods at 41F or below.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 13-Mar-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The make-table cooler with drawers is not sufficient in capacity to hold PHF/TCS foods at or below 41F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 13-Mar-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The under counter cooler, in the upper waitress station area, is not sufficient in capacity to hold PHF/TCS foods at 41F or below.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 13-Mar-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: An ice scoop is stored in the sink basin of the bar handwashing sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Sanitizer buckets are stored in the sink basin of the waitress station area handwashing sinks.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at the bar handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at the women's toilet room handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at the food prep handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no registered Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A bar ice scoop is stored in contact with liquor bottles.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: A food scoop handle is in contact with tuna salad.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: A tong handle is in contact with cut leafy greens.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- THAWING (corrected on site)
Observation: Seafood is being improperly thawed at room temperature on the counter.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: A light bulb is burned out in the ventilation hood.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Multiple cutting boards are scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: A table top mixer is soiled with food debris. The mixer was last used yesterday.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- TOILET FACILITIES - ENCLOSED
Observation: Employee toilet rooms, located in the kitchen, are not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Ceiling tiles are missing above food preparation areas along the cook line.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is an accumulation of food debris under the cook line equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 13-Mar-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The ceiling and walls are soiled in the cook line area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 13-Mar-2015
|
03/11/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored below raw meats in the central walk-in cooler in the kitchen.
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.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Cook told me the chicken was ready and I could take a temperature, the chicken on the grill was at 152-157 F. He had another piece on a sandwich and that was above 165 F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. The first piece was cooked until it reached 165 F or above. Their food thermometers were in the kitchen but not near the grill.
- Critical: PHF/TCS, HOT HOLDING
Observation: BBQ pork hot holding in an alto shaam was at 107 F, all other foods in the alto shaam were above 135 F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. The pork was taken out to be reheated to 165 F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Foods in the top of left prep cooler are above 41 F, also foods in the top of the middle prep cooler are 52-58 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods above 43 F that require refrigeration were voluntarily discarded by staff. Ryan turned down both prep coolers and will check the temps again later. I will look at them again tomorrow when we review the report.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: The drain pipe at the food prep sink by the walk-in cooler does not have an air gap.
Correction: Repair drain so there is an air gap.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: butane fuel and laundry detergent stored above clean equipment by washer/dryer, nail polish remover and hand sanitizer at waitress station stored above food and clean equipment.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- FOOD CONTACT SURFACES - SOILED
Observation: The slicer is visibly soiled, also a metal pan on the shelf with clean equipment has a watermelon seed stuck to the inside.
Correction: Maintain food contact surfaces in a clean condition. Pan was taken to the dish area to be cleaned again.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The women's employee restroom handwashing sink does not operate, the faucet needs a new battery to operate.
Correction: They got a new battery and the sink is working now.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have a sanitizer pail in it during inspection and is unavailable for proper handwashing, at both waitress stations.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sinks at waitress stations observed to be holding a sanitizer pail during inspection and are unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Several foods in the freezer, and breadings in the kitchen 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Squeeze bottles of dressings, oil, in kitchen are in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Employee personal jackets stored above food and clean equipment on the shelf next to the walk-in freezer.
Correction: Change methods or procedures to protect foods from contamination. Store personal belongings away from food and equipment.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: No thermometer in waitress coolers at upper station.
Correction: Provide thermometer so that it is located in the warmest part of the refrigeration unit.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Residential griddle and skillet used on Sundays are not ANSI certified or approved by the department.
Correction: Unapproved cooking equipment shall be removed from food service. May not use residential equipment, must be ANSI / NSF approved for commercial use.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The walk-in freezer has a leak in the ceiling by a sprinkler head, there is ice on the floor from the water that has dripped in.
Correction: Repair equipment to good condition.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Knives are improperly stored between the wall and electrical covering at the waitress station.
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.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: A waitress station handwashing sink faucet leaks.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: There are fruit flies in a bag with several loaves of bread. There are other fruit flies throughout the building also.
Correction: Rountinely inspect facilities for insects and rodents. Staff voluntarily discarded the bread.
- STORING MAINTENANCE TOOLS (corrected on site) (repeated violation)
Observation: Vise Grips stored above the handwashing sink by the grill.
Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The ceiling in the kitchen has an accumulation of dust/dirt.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
10/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hiway Harrys, 710 Glover Ln, Johnson Creek, WI 53038 »