- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Box of Tide cleaner stored on top of the ice machine.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The island prep table countertop is cracked with debris accumulating in the gap, and the base of the table is made of raw plywood.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. The table needs to be removed and replaced with a smooth, non-porous and easily cleanable.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: There was ice and boxes of various foods stored on the floor in the walk in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The shelves in the Hobart 2 door cooler are rusting and are no longer smooth and easily cleanable.
Correction: Repair equipment to good condition or remove from premise.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: Single service aluminum pans are stored on the wooden shelves that are deteriorating and are no longer smooth, easy to clean, and non porous.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that the plastic forks on the iced salad bar were stored in a basket without the handle up to prevent contamination of the food and lip contact surface.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The ceiling in the pantry is deteriorating and chipping away and is no longer smooth, easily cleanable, and non porous. .
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: In the pantry there are mouse droppings on the floor next to the upright freezer.
Correction: Rountinely inspect facilities for insects and rodents.
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10/12/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. The ServeSafe course has been taken, but the application was not sent to the state.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 22-Jan-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Unable to locate a thermometer in the 2 door under counter cooler on the service line or the prep cooler on the service line.
Correction: Provide a thermometer for each cooler.
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: The ceiling and back wall of the kitchen storage room are bubbling and pieces are breaking off.
Correction: Repair the ceiling and wall so they are smooth, easily cleanable and nonabsorbant.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The ends are missing on the ceiling light covers in the hot hold service area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: The grease hood baffles in the hood on the service line and in the kitchen are soiled with dust.
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.
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10/28/2014 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Deli meats in several coolers are not date marked. There are date marks on other foods.
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: 29-Oct-2014
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used to hold dirty dishes during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. The ServeSafe course has been taken, but the application was not sent to the state.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 22-Jan-2015
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Boxes of bread are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Unable to locate a thermometer in the 2 door under counter cooler on the service line, the prep cooler on the service line, or the 3 door under counter cooler in the kitchen.
Correction: Provide a thermometer for each cooler.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The GE refrigerator/freezer in the banquet area storage room is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- WALL AND CEILING COVERINGS AND COATINGS
Observation: The ceiling and back wall of the kitchen storage room are bubbling and pieces are breaking off.
Correction: Repair the ceiling and wall so they are smooth, easily cleanable and nonabsorbant.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The ends are missing on the ceiling light covers in the hot hold service area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The grease hood baffles in the hood on the service line and in the kitchen are soiled with dust.
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.
- DRYING MOPS
Observation: Mops are stored in mop bucks with a small amount of water in the bottom.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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10/22/2014 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling caramel corn and candy corns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Several containers of chemicals are stored above single service items in the basement storage area.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat and chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- 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 within 90 days. Course taken Sept 24. Correct By: 16-Jan-2014
- PERSONAL CLEANLINESS - HAIR RESTRAINSTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A box with 2 packages of raw meat and 3 boxes of juice cups are stored on the floor in the walk-in cooler. There are boxes of food stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: There are several boxes and bags of single serve items (to-go containers, napkins, cups, lids) that are stored on the floor behind the service line, by the dish washing area, and by the door between the dish washing area and the buffet area.
Correction: Single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: There is evidence of mice (droppings) in the dry food storage area of the kitchen.
Correction: Routinely inspect facilities for insects and rodents. Continue to work with pest management and clean up all evidence of pests.
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10/16/2013 | Routine | |
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