- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu reads "gourmet burgers are handmade seasoned 1/2 pound patties are cooked to medium rare unless requested".
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Recommend providing statement: "Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness". Correct By: 15-Jun-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The upright refrigerator (kitchen), Superior 1 door freezer (kitchen) and Victory 2 door upright freezer (kitchen) are not equipped with thermometers.
Correction: Equipment used for cold holding shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 23-Jun-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The upright refrigerator (kitchen) and the three door pizza prep cooler (kitchen) have interior surfaces that are corroded, pulled up, and no longer smooth and easily cleanable.
Correction: Repair equipment to good condition or remove from premise. Correct By: 17-Aug-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board used at the pizza prep cooler is excessively scorred and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 30-Jun-2015
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06/17/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods (feta cheese) stored under a pan of raw chicken in the upright cooler in kitchen. This pan of raw chicken was stored on the top shelf in this refrigerator.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 16-Jun-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: A package of raw meat is stored on top/adjacent to a package of wraps held in the pizza prep cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 16-Jun-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: A gallon of milk cold held in the bar Norpole cooler is cold held at 53.5°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard milk. Correct By: 16-Jun-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Open gallon of milk (cold held in the Norpole bar cooler) is not date marked. An open package of sliced ham (cold held in the upright 2 door kitchen cooler), container of coleslaw (prepared on premise) is not date marked.
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: 16-Jun-2015
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: Portioned bowls of artichoke spinach dip (dated 5/20/15 held in the True 3 door cooler), portioned bowls of french onion soup (dated 5/20/15 held in the True 3 door cooler), a container of taco meat (dated 6/5/15 held in the True 2 door cooler), 3 packages of sliced turkey (held in walk in cooler dated 3-19-15), 9 containers of heavy whipping cream (12-16-14) and a container of buttermilk (dated 6/1/15 held in walk in cooler) have exceeded their date marks.
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
Observation: The dishmachine is not providing 50-100 ppm sanitizer in the final rinse cycle. Three cycles of the dishmachine were run at time of inspection, chemical was being dispensed through the lines however not enough chemical was being pulled through, (less than 50 ppm concentration was achieved-test strips indicate no color change).
Correction: Repair/adjust dishmachine to provide a minumum of 50 ppm chlorine (maximum of 100 ppm). Do not use machine until a repair has been done and machine is achieving 50 - 100 ppm chlorine concentration. Correct By: 16-Jun-2015
- CONSUMER ADVISORY
Observation: The consumer advisory on menu reads "gourmet burgers are handmade seasoned 1/2 pound patties are cooked to medium rare unless requested".
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Recommend providing statement: "Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness". Correct By: 15-Jun-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at main bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 16-Jun-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Bleach sanitizer (>100 ppm chlorine concentration) that is used as a sanitizer at the warewashing sinks at bar, is stored in a bottle of Spiced Rum with an alcohol pour cap on top. Bottle is not clearly marked to identify sanitizer and looks like an in use bottle of Spiced Rum.
Correction: Do not store sanitizer in an alcohol bottle. This has a very high risk of being mistaken for a bottle of Rum. Providing a separate chemical storage container clearly identifying the product as sanitizer. Correct By: 16-Jun-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The upright refrigerator (kitchen), Superior 1 door freezer (kitchen) and Victory 2 door upright freezer (kitchen) are not equipped with thermometers.
Correction: Equipment used for cold holding shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 23-Jun-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The middle door of the three door Randell pizza prep cooler does not provide a tight seal. A gap is observed between the door and cooler
Correction: Repair equipment to good condition and to provide a tight seall. Correct By: 30-Jun-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The upright refrigerator (kitchen) and the three door pizza prep cooler (kitchen) have interior surfaces that are corroded, pulled up, and no longer smooth and easily cleanable.
Correction: Repair equipment to good condition or remove from premise. Correct By: 17-Aug-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board used at the pizza prep cooler is excessively scorred and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 30-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: A bottle of root beer has cracked and leaked in the bar reach in cooler.
Correction: Clean and remove root beer food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Jun-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Water was observed leaking from the ceiling in the basement (adjacent to the walk in freezer).
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 23-Jun-2015
- DRYING MOPS
Observation: Wet mops are stored in mop wringers.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Correct By: 18-Jun-2015
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06/16/2015 | Routine | |
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: Ice stored in the ice machine (located in the basement) is subject to potential contamination, surfaces of the outside top of machine are excessively corroded and not an easily cleanable surface.
Correction: Repair or replace ice machine to provide surfaces that are smooth and easily cleanable. Change methods or procedures to protect foods from contamination. Correct By: 25-Jul-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The upright refrigerator and the 3 door reach in pizza prep cooler in the kitchen have surfaces on the interior that are corroded and no longer an easily cleanable surface.
Correction: Surfaces of the coolers must be smooth, durable and easily cleanable. Repair equipment to good condition or remove from premise. Correct By: 25-Sep-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The gaskets for the 3 door reach in pizza prep cooler are pulling apart and not providing a tight seal on the door.
Correction: Repair gaskets to the door of the 3 door reach in prep pizza cooler. Repair equipment to good condition or remove from premise. Correct By: 02-Sep-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The main prep cooler cutting boards and small cutting boards are excessively scored and are no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 09-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The doors / handles to the lower level walk in cooler and freezer are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Jul-2014
- PLUMBING - SERVICE SINK (repeated violation)
Observation: The service sink is not functional (disconnected) in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 09-Jul-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The kitchen has areas where the walls are pulling apart from the flooring, surfaces are not smooth and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 25-Nov-2014
- INTENSITY - LIGHTING (repeated violation)
Observation: The light intensity in the kitchen (including the main food prep lines, under the canopy ventilation hood and in the dishroom) is very dim (less than 50] foot candles.
Correction: Repair all lighting fixtures to provide the correct lighting intensity in all work and storage areas. Correct By: 09-Jul-2014
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08/05/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw foods in the upright refrigerator in the kitchen and the reach in prep line cooler
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 24-Jun-2014
- Critical: DATE MARKING - DISPOSITION
Observation: A few PHF's held in the reach in cooler at the main prep line, waitstaff cooler (open gallons of milk) and the upright cooler in kitchen (chicken, pork, fried beans, chicken wings and chili) are not provided with a date mark. Sliced tomatoes and cut leafy greens (lettuce) are not date marked. A container of potato salad (dated 6/13/14) held in 3 door prep line cooler and a container of stuffing mix (dated 6/13/14) 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. Correct By: 24-Jun-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The dishmachine sanitizer concentration is at 0 ppm and not sanitizing equipment
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Must achieve 50 - 100 ppm chlorine concentration in the final rinse cycle. Do not use machine to wash equipment until repair has been made. A service call to repair the machine was made at the time of inspection. Correct By: 24-Jun-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: A sliced head of cabbage (stored in the upright refrigerator) a container of slice lemons (stored at waitstaff reach in cooler) were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 24-Jun-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ice stored in the ice machine (located in the basement) is subject to potential contamination, surfaces of the outside top of machine are excessively corroded and not an easily cleanable surface.
Correction: Repair or replace ice machine to provide surfaces that are smooth and easily cleanable. Change methods or procedures to protect foods from contamination. Correct By: 25-Jul-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The waitstaff reach in two door cooler and the upright refrigerator in the kitchen and the 1 door reach in freeer in the kitchen are 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. Correct By: 02-Jul-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The upright refrigerator and the 3 door reach in pizza prep cooler in the kitchen have surfaces on the interior that are corroded and no longer an easily cleanable surface.
Correction: Surfaces of the coolers must be smooth, durable and easily cleanable. Repair equipment to good condition or remove from premise. Correct By: 25-Sep-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The gaskets for the 3 door reach in pizza prep cooler are pulling apart and not providing a tight seal on the door.
Correction: Repair gaskets to the door of the 3 door reach in prep pizza cooler. Repair equipment to good condition or remove from premise. Correct By: 02-Sep-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The main prep cooler cutting boards and small cutting boards are excessively scored and are no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 09-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The lower shelving and surfaces throughtout is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The doors / handles to the lower level walk in cooler and freezer are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The top of the pizza oven is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 02-Jul-2014
- PLUMBING - SERVICE SINK
Observation: The service sink is not functional (disconnected) in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 09-Jul-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The kitchen has areas where the walls are pulling apart from the flooring, surfaces are not smooth and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 25-Nov-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the two handwashing sinks in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 25-Jun-2014
- INTENSITY - LIGHTING
Observation: The light intensity in the kitchen (including the main food prep lines, under the canopy ventilation hood and in the dishroom) is very dim (less than 50] foot candles.
Correction: Repair all lighting fixtures to provide the correct lighting intensity in all work and storage areas. Correct By: 09-Jul-2014
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Unnecessary items are being stored in the kitchen and the waitstaff area and near the rear exit of the kitchen.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 09-Jul-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring under the cook line (grills, fryers, pizza overn, ovens) has accumulation of food debris, grease etc and requires cleaning.
Correction: Clean the flooring under the equipment at the cook line. Clean at a frequency necesary to keep clean. Recommend placing equipment on casters (wheels) so it can be easily moved for cleaning. Correct By: 09-Jul-2014
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06/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Kristin's Riverwalk, 1140 Clark St., Stevens Point, WI 54481 »