- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat foods stored under raw chicken and raw 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.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site)
Observation: A test kit is not available for checking quaternary ammonium sanitizer concentrations for the 4 compartment sinks.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Numerous metal containers of fish in the basement freezers 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.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The small Avanti cooler across from the 4 compartment sinks is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: All freezers and the small Avanti cooler need to be defrosted.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Detail cleaning is needed on all kitchen equipment, floors, and cupboard doors.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- GARBAGE/REFUSE - OUTSIDE RECEPTACLES
Observation: The lids for the outside garbage/refuse receptacles are left open .
Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Install receptables in a manner to prevent the accumulation of wastes and rodent harborage areas and locate receptacles so they can be easily cleaned and flushed with water.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the warewash room is in poor condition and shall be replaced.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at men's bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- INTENSITY - LIGHTING
Observation: The light intensity in the warewash room is less than 20 foot candles. This room is too dim for proper dishwashing and more lighting shall provided.
Correction: Provide the correct lighting intensity in all work and storage areas.
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03/09/2016 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Several items were observed either without datemarks or that had exceeded 7 days..
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: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (repeated violation)
Observation: Chlorine dishwasher in the basement was not sanitizing dishes. All dishes must be manually washed and sanitized.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Food items are stored directly on the floor of the walkin cooler.
Correction: Store all food items 6 inches above the floor.
- SURFACE CHARACTERISTICS - INDOOR AREAS (repeated violation)
Observation: The bathroom floor paint needs to be redone..
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
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02/18/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat raw hamburgers stored above coleslaw in the upstairs 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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Ham in basement walkin was not datemarked.
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: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Evidence of dishes being washed but not sanitized in the upstairs kitchen was observed. All equipment, dishes and utentils must be washed, rinsed and sanitized. If you want to install a sink in the kitchen you must install a 3 compartment sink with integral drainboards plus a separate handwash sink with nonhand operated handles.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Chlorine dishwasher in the basement was not sanitizing dishes. All dishes must be manually washed and sanitized.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink -- basement warewash and basement bar.
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 handwashing sink for hand drying - basement warewash area and basement bar
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food items are stored directly on the floor of the walkin cooler.
Correction: Store all food items 6 inches above the floor.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The dishwasher and sinks in the basement are not cleaned at a frequency that prevents recontamination - after each use.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The ice bin drain lines need to cleaned to remove scum build up..
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service items must be stored 6 inches off the floor.
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.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The bathroom floor paint needs to be redone..
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of a mouse infestation was observed in the upstairs and downstairs kitchen.
Correction: Contact a pest control company immediately. All mouse dropping must be removed and the facility must be rodent proof and all mice removed. Rountinely inspect facilities for insects and rodents.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: The basement needs cleaning and organizing. The floor drain backed up in the basement and the debris and dirt must be removed.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The basement kitchen, bar and back store room need additional cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/15/2015 | Routine | |
Restaurant representatives - add corrected or new information about Hog Wild, 2519 Woodland Dr, Manitowoc, WI 54220 »