| No violation noted during this evaluation. | 01/21/2016 | Second Inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quat sanitizer, in the wiping cloth bucket, has an observed concentration of 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.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (corrected on site)
Observation: Multiple clear food storage container lids are cracked or chipped.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap at the bottom of the screen doors which could allow the entrance of insects or rodents. The exterior door was open at the time of the inspection.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented.
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11/03/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2015 | Second Inspection | |
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Salsa in the reach-in cooler has exceeded its date mark of made on 9/29/14.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quat sanitizer in the 3 compartment sink is not being used according to EPA registed label use instructions and is in excess of 400 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
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10/07/2014 | Routine | |
| No violation noted during this evaluation. | 05/13/2014 | Second Inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Hot ham is put on a bun with cheese and wrapped in foil. Less than 30 minutes later the ham on the sandwiches is holding at 90 F. The sandwiches are in hot holding units.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discussed writing a Time as Public Health Control plan, Joe will work on that. Ok to serve the sandwiches today.
- Critical: PHF/TCS, COLD HOLDING
Observation: Lettuce, cut tomatoes, salsa and sour cream are all on a condiment table above 50 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. We discussed the food code changes and that a Time as Public Health Control Plan may help you meet requirements. Joe will find a sample plan and send me a copy before using this. For today, ok to serve the foods, and they are discarded at the end of the serving time.
- Critical: DATE MARKING - DISPOSITION
Observation: Open container of salsa, dated 9/13 has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Use or discard within 7 days of opening.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post state certification in public view. I will mail the form for Deb to send in for the state certificate, she has a class certificate.
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10/30/2013 | Routine | |
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