- 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.).
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Non Food contact surface of storage shelves in kitchen are wood and in poor repair..
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting board located in kitchen is in poor repair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER (repeated violation)
Observation: [Single use item] not stored in original container or not properly protected in lower level.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in kitchen[walls, ceiling] noted with worn areas/appearing not cleanable..
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Areas that have clutter.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors under and behind equipment in kitchen need to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/10/2015 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Sanitizer not functioning[even after priming] not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (repeated violation)
Observation: Utensils in [manual/mechanical] warewashing operation are not exposed to the [product name] sanitizer for the required amount of time. oppm chlorine
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: No test kit is available for monitoring sanitizer concentration[kithen and bar].
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- 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.).
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Non Food contact surface of storage shelves in kitchen are wood and in poor repair..
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting board located in kitchen is in poor repair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER (repeated violation)
Observation: [Single use item] not stored in original container or not properly protected in lower level.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in kitchen[walls, ceiling] noted with worn areas/appearing not cleanable..
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Areas that have clutter.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors under and behind equipment in kitchen need to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/05/2015 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Sanitizer not functioning[even after priming] not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in [manual/mechanical] warewashing operation are not exposed to the [product name] sanitizer for the required amount of time. oppm chlorine
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Spray bottle stored by utensils
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No test kit is available for monitoring sanitizer concentration[kithen and bar].
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Cutting board, inside ice machine, dishmachine, storage surfaces, outside of equipment ] are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- 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.).
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Non Food contact surface of storage shelves in kitchen are wood and in poor repair..
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Prep cooler 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 - CUTTING SURFACES
Observation: Cutting board located in kitchen is in poor repair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE
Observation: The dishmmachine has scummy debris buildup is not cleaned before use.
Correction: Clean warewashing machine
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: [Single use item] not stored in original container or not properly protected in lower level.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in kitchen[walls, ceiling] noted with worn areas/appearing not cleanable..
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Areas that have clutter.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors under and behind equipment in kitchen need to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/27/2015 | Routine | |
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: freezer, cooler 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 (repeated violation)
Observation: Flat top cooler in kitchen is not maintained in good repair[noted at 50] but not being used for tccs food items.
Correction: Repair equipment to good condition or remove from premise.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in kitchen are worn[walls, ceiling and floor].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
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11/05/2014 | Re-inspection | |
- WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
Observation: The warewashing machine does dispense detergent sanitizer automatically but container was empty.
Correction: . Warewashing machines shall automatically dispense detergents and sanitizers-monitoring needs to be done by employees.
- FOOD CONTACT SURFACES - SOILED
Observation: In side ice machine, surfaces in kitchen are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
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 - MISCELLANEOUS CONTAMINATION
Observation: Food stored above food line in prep cooler and food in walkin stored in manner for potential contamination.
Correction: Change methods or procedures to protect foods from contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: freezer, cooler 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 (repeated violation)
Observation: Flat top cooler in kitchen is not maintained in good repair[noted at 50] but not being used for tccs food items.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The surfaces in kitchen between equipment must cleaned on a frequent basis./Surfaces that sre worn must be resurfaced or replaced.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in kitchen are worn[walls, ceiling and floor].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under equipment, walls, ceiling in kitchen needs to be cleaned..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/30/2014 | Routine | |
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: No test kit is available for monitoring sanitizer concentration.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Storage shelves that are wood or in poor repair is not maintained.
Correction: Repair equipment to good condition or remove from premise.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in [area] are [describe].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
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11/13/2013 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cheese in drawer is cold held at [50 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No test kit is available for monitoring sanitizer concentration.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Cooler drawer 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: Storage shelves that are wood or in poor repair is not maintained.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage surfaces, outside of equipmentare soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in [area] are [describe].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors and walls noted with debris buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Knucklehead Pub, 101 South St, Eagle, WI 53119 »