| No violation noted during this evaluation. | 12/15/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Biscuit gravy, half and half, milk, and yogurt are above 41°F in the kitchen reach-in cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F, or develop a time control for food safety plan.
- THERMOMETERS - FOOD - ACCURACY (repeated violation)
Observation: Thermometer used in food establishment is not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: The reach-in cooler 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Boxes of packaged coffee is stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Single service coffee lids are improperly stored on the floor in the laundry room.
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.
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12/12/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Skim milk is held out of temperature control, in insulated containers, at 51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F, or develop a time control for food safety plan.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (corrected on site)
Observation: Thermometer in the reach-in cooler, measuring ambient air, is not accurate to ± 3°F.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The reach-in cooler 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of packaged coffee is stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service coffee lids are improperly stored on the floor in the laundry room.
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.
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12/11/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Milk in insulated container at coffee area is at 55 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Breakfast is done in 5 minutes, milk will be discarded. They already prechill the container overnight and add a small amount of milk frequently. Recommend emptying milk more frequently or providing another set of containers that can be chilled and brought out halfway through breakfast, and staff can check milk temps with your food thermometer.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Container of precooked omelettes in the cooler are not date marked with the date they were pulled from the freezer, was done yesterday.
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.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post certification in the food establishment. Cheryl has taken the class but has not sent in for the state certificate. I'll send her the form. Post state certificate in public view when you receive it.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Provide a cup with a cover and store it away from and below any food prep surfaces, food, or clean equipment.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Residential refrigerator in back room is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Continue to work towards replacing the residential equipment with one that is NSF or ANSI approved for commercial use. OK to use this cooler as long as it maintains 41 F or less.
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11/20/2013 | Routine | |
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