- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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04/06/2016 | Follow Up | |
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: Pastries and baked goods in the customer self-service area are not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.
- Critical: PHF/TCS, HOT HOLDING
Observation: Chicken was holding at 116 degrees in the hot case.°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- 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.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Many cutting boards are getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at grill area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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03/30/2016 | Routine | |
| No violation noted during this evaluation. | 01/14/2015 | Follow Up | |
- Critical: COOLING
Observation: Sausages cooling in the Raetone refrigerator wer at 80 degrees after over 2 hours of cooling time.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING
Observation: Many cold foods such as the melon cubes on the soup / breakfast bar, foods at the salad bar, and half and half in the dispensers were holding above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Toxic items were sotred over / with food items and clean utensils.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided for any eggs that may be served in an undercooked condition.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of degreaser (?) not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Several scoops in bulk items had their handles down in the product.
Correction: Store in-use utensils in the food item with handle extended.
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01/07/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The line Traulson cooler was at 43 degrees and foods inside were at 42 degrees.
Correction: Repair or replace cooler to maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: At inspection the sanitizer supply for the warewashing sink was not being checked - it was low and not feeding sanitizer.
Correction: Provide training to employees on proper use and concentration of sanitizer and monitor supply levels.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: There were toxics stored above the warewashing sink.
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.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to October 1, 2014.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The Traulson cooler on the line is not equipped with an integral or permanently affixed accurate 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.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: There was a portable rack for storing utensils immediately adjacent to the handwash sink.
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.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated.
Correction: All employee handwashing sinks shall be non hand operated.
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07/01/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Modine Cafeteria, 1500 De Koven Ave, Racine, WI 53403 »