- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with mold in the soda gun nozzles.
Correction: Remove the nozzle from the soda gun and wash, rinse, and sanitize the soda gun and nozzle. The soda gun head and nozzle must be kept free of mold. Daily cleaning/sanitizing recommended.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Food equipment and utensils being processed through the dishwashing machine are not being sanitized. No sanitizer residual was found in the sanitizing cycle rinse water. The data plate requires 50 ppm residual in the rinse.
Correction: Repair the dishwashing machine to provide a 50 ppm residual in the sanitizing rinse cycle. The restaurant is equipped with a four compartment sink. The operator agreed to sanitize the equipment and utensils manually until the machine is repaired. The operator stated he would have the machine serviced the following day.
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Employee medicines were found on shelves above food preparation areas.
Correction: Store medicines in an area where it cannot contaminate food during preparation activities.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that employees are monitoring food temperatures during cooling, and ensuring that employees are monitoring sanitzing solution concentration in the dishwashing machine.
Correction: The person in charge shall provide training to employees on monitioring these items and ensure that they are monitoring these items. Correct By: 07-Mar-2016
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: A large container (~3 gallons) of soup in the walk in cooler was found at 94F. The operator stated it was cooked around 12:00PM. The time the inspector measured was about 3:00PM The operator stated that they normally use ice wands to cool the soup, but for some reason they did not use for this container of soup.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 07-Mar-2016
- CONSUMER ADVISORY (repeated violation)
Observation: The operator stated that hamburgers and steaks are cooked to the consumer’s liking. The menu has a reminder that consuming raw or undercooked meats may cause a foodborne illness, but does not disclose which items are served undercooked or might be undercooked.
Correction: The written consumer advisory must both DISCLOSE which menu items are served undercooked, and must REMIND the consumer that eating the undercooked item may increase their risk of foodborne illness. For example, for hamburgers and steaks that are served cooked to the consumer’s liking, place a symbol next to the menu item or section that leads to a footnote that states “Hamburgers and steaks ordered rare, medium rare, or pink in the middle, might be undercooked. Whether dining out or preparing food at home, consuming undercooked meats, poultry, fish, seafood, or eggs may increase your risk of foodborne illness.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The walk in cooler and the 2 door Continental reach in cooler are not equipped with a thermometer.
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. Correct By: 23-Mar-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The men's room urinal does not flush.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. (The operator stated that the urinal has been backing up due to street sewer problems. The operator stated that street work to repair the problem is scheduled in for the next two months.)
- 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.
- TOILET FACILITIES - ENCLOSED
Observation: The restroom doors do not self-close.
Correction: Provide self-closing door mechanisms on the restroom doors.
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03/07/2016 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Vacuum packaged fish was found at refrigeration temperatures in the walk-in cooler and in the prep cooler. Fish in these packages had been thawed for about 5 days. The vacuum package labels indicate to remove from packaging immediately on thawing.
Correction: Discard vacuum packaged fish that has been stored at refrigeration temperatures. Correct By: 03-Apr-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages from the soda gun nozzle is coming into contact with slime on the inside of the soda gun nozzle.
Correction: Clean and sanitize the soda gun nozzles often enough to preclude slime. Correct By: 13-Apr-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. Cleaning and sanitizing must be often enough to maintain the ice machine free of mold. Correct By: 13-Apr-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Kraut in the walk in refrigerator was labeled 3-25. The kraut label states that it is to be kept refrigerated. This food item is then, without further information, to be considered a potentially hazardous food that must be consumed or discarded within 7 days of opening the food processing plant container.
Correction: Discard the kraut that has exceeded seven days of refrigerated storage. The operator discarded the item at the time of this inspection.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: No backflow prevention device is installed on the hose bibb at the mop sink.
Correction: Provide a hose bibb backflow prevention device at this faucet. Correct By: 17-Apr-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Large mass food items are being cooled without monitoring of cooling temperatures. The cooling method currently in use is placing the bucket of soup into the walk in cooler. The operator stated that bags of ice or ice paddles were used to cool the soups. When asked by the inspector to show the device used for cooling the soup the operator could not find the devices and stated that they had broken.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. The operator must cool all cooked foods from 135F to 70F in two hours and from 135 to 41F or lower within six hours. Correct By: 03-Apr-2015
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: The restaurant is currently vacuum packaging cooked and cooled duck breasts and cuts of raw beef. A Foodsaver residential style vacuum packaging machine is being used.
Correction: Discontinue vacuum packaging until a ANSI approved vacuum packaging system and an approved HACCP plan is in place. See the code reference for the requirements of vacuum packaging (without a variance) and what foods may be vacuum packaged. Cooked and cooled duck is not an acceptable item for vacuum packaging. Correct By: 03-Apr-2015
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory does not disclose which menu items are served undercooked. Hamburgers and steaks are served according to the conusmer's liking.
Correction: Provide a consumer advisory that both discloses which menu items are served undercooked, and reminds consumers that eating undercooked foods has an increased health risk. For example, place an asterisk next to the hamburger and steak items on the menu that leads to a footnote that states "Hamburgers and steaks ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meats, poultry, seafood, fish or eggs may increase your risk of foodeborne illness.
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: A handwashing station is not located in a convenient location for employee in the dishwashing area.
Correction: Provide soap, paper towels, and a handwashing reminder sign at one of the pre-wash sink compartments in the dishwashing area. Correct By: 10-Apr-2015
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 17-Apr-2015
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Food being prepared using the food preparation sink is subject to contamination from handwashing because the two sink were installed without separtion between the sinks.
Correction: Provide a splash guard between the two sinks that is effective in keeping splash from handwashing out of the food preparation sink. Correct By: 27-Apr-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Some of the shelves and facility surfaces in the dishwashing area are bare wood.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 13-May-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The salad cooler does not have a thermometer.
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. Correct By: 20-Apr-2015
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The dishwashing equipment was not fastened to the wall and sealed as required.
Correction: Dishwashing equipment must be spaced tight to the wall and sealed to the wall. Correct By: 13-May-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The inside of the cooler (at the bar) that is used to chill mugs is dirty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 20-Apr-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The sump pit in the basement was near overflowing at the time of this inspection. Puddling water was noted in some areas of the basement and on the basement steps.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 17-Apr-2015
- SEWAGE - OTHER LIQUID WASTES AND RAINWATER
Observation: Condensate from the walk in cooler's evaporator is draining to a basin on the cooler shelf.
Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Correct By: 17-Apr-2015
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: The junction between the floor and the wall in the dishwashing area and in the cooking area is not coved according to the code reference below. Grease and food debris is trapped in the crevices at the junction between the floor and the wall.
Correction: Provide base coving that meets the code reference below. Correct By: 13-May-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: A hole exists in the cooking area floor (where a drain used to the located) Food debris may be fall into the hole and create a deposit of rotten food that is food for rodents and insect pests
Correction: Repair the kitchen floor so that it is smooth and cleanable. Correct By: 13-May-2015
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04/13/2015 | Routine | |
- CONSUMER ADVISORY
Observation: There is a consumer advisory provided on the menu, but the food items that apply to the consumer advisory are not denoted.
Correction: Denote food items that apply to the consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wooden cupboards with wooden shelving in back room, where ice machine and dishwasher are located, is used to store food utensils (bowls, plates, etc.) and also dry goods (spices, canned goods, etc.). Some places of the shelving are sealed, some are not.
Correction: Reseal/repair wooden cupboards so they are smooth, easily cleanable and impervious to moisture.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored in the kitchen where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- 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.
- POSTING OF PERMIT (corrected on site)
Observation: Current permit is not posted in establishment, permit from 2013 was posted. A copy of the current permit was printed on-site during the inspection and posted.
Correction: Post permit in public view.
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03/26/2014 | Routine | |
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