- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple food containers were observed to be unwrapped or uncovered in multiple coolers and freezers.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on kitchen prep table cutting board.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting board on kitchen cooler prep table is excessively scored - no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Single-use food containers (former dressing and butter) are being reused (after being washed).
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- WALLS AND CEILINGS, ATTACHMENTS (repeated violation)
Observation: Shelving within the kitchen has exposed wood surfaces - no longer easily cleanable.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable. Replace this shelving.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: There are gaps around the perimeter of the kitchen storm door and the basement screen and outer doors which could allow the entrance of insects or rodents.
Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Flooring beneath the cookine (especially beneath fryers and stove) are soiled with excessive food debris and grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/24/2015 | Re-inspection | |
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands - washing hands with disposable gloves on.
Correction: Train food employees in proper handwashing techniques. Dispose of soiled gloves, then properly wash hands and put on new gloves.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Multiple food items (see PHF's in temp section of rpt) are being cold held between 43 and 59°F in the walk-in, grill prep, and waitress station coolers. Food held at these temps for more than 6hrs were discarded.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Multiple food items (turkey, ham, cooked rice, pork) are 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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer within the waitress station sani-pail is not being used according to EPA registered label use instructions and is at 200 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer - provide proper sanitizer concentration (100 PPM).
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Plastic food container cracked/chipped.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Discard cracked or chipped food containers.
- THERMOMETERS - FOOD - ACCURACY (repeated violation)
Observation: Thermometer used in food establishment (walkin cooler - reading 24F) is not accurate to +/- 2°F.
Correction: Replace thermometer.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (corrected on site)
Observation: Food thermometer not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in waitress station area.
Correction: Install an approved handwashing sink.
- POSTING OF CERTIFICATE (corrected on site)
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.
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cups without cover was observed in food preparation areas.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Multiple food containers were observed to be unwrapped or uncovered in multiple coolers and freezers.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop is stored on the soiled top of the basement ice machine.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on kitchen prep table cutting board.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Used egg cartons are being used to store in-use utensils - cartons are not cleanable/nonabsorbent or durable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Waitress station condiment 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 on kitchen cooler prep table is excessively scored - no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single-use food containers (former dressing and butter) are being reused (after being washed).
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dishwasher racks are stored on kitchen floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (corrected on site)
Observation: Hot water faucet on kitchen handwash sink does not work - not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair faucet.
- WALLS AND CEILINGS, ATTACHMENTS
Observation: Shelving within the kitchen has exposed wood surfaces - no longer easily cleanable.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable. Replace this shelving.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There are gaps around the perimeter of the kitchen storm door and the basement screen and outer doors which could allow the entrance of insects or rodents.
Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Flooring beneath the cookine (especially beneath fryers and stove) are soiled with excessive food debris and grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- POSTING OF PERMIT (corrected on site)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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08/31/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut tomatoes in the grill prep table are cold held at 67°F.
Cut tomatoes in the reach-in are cold need at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Lasagna and corned beef in the walk-in cooler are not date marked. The items were made the previous day but will not be exhausted within 24 hours.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer, in the wet wiping cloth bucket, is not being used according to EPA registed label use instructions and is in excess of 200 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
Observation: Food storage containers, located on the equipment storage rack, are cracked.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer.
- FOOD CONTACT SURFACES - SOILED
Observation: Food contact surfaces of the ice machine are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed above clean equipment.
Correction: Provide approved beverage container in food preparation area.
- THAWING (corrected on site)
Observation: A tube of beef is being improperly thawed at room temperature on the counter.
Correction: Adjust procedures or methods to properly thaw foods.
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04/08/2014 | Routine | |
Restaurant representatives - add corrected or new information about Main St Family Restaurant, 121 W Main St, Palmyra, WI 53156 »