- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by recontamating hands on faucet controls instead of using paper towel as a barrier or other approved method.
Correction: Train food employees in proper handwashing techniques. Recommended use of paper towel to shut off faucet controls.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee in kitchen observed picking up a food pan lid from the floor then touch a wedge of lime without washing hands.
Correction: After contamination of hands and before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Lime discarded and employee washed hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee in kitchen observed touching a lime with bare hands before putting on a plated meal.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Employee subsequently used gloves.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat salad greens stored under raw shell eggs in the walk-in 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. Eggs moved down below salad greens.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: There is no detectable level of sanitizer on utensils in the dish machine at the bar.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Kitchen dish machine may be used temporarily until bar machine is repaired or replaced so that it is capable of sanitizing utensils.
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: Air break connections exist between the sewage system and a drains from the ice machine, ice bin at the bar, drainboard at the bar, beverage gun drain line, and food preparation sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide air gaps on the food preparation sink, ice machine, ice bin, drain board, and beverage gun drain line to reduce the risk of cross-contamination from sewage and sewage gasses.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in far right compartment which may be used only for food preparation. A different food employee observed washing hands in dump sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for holding kim chi longer than 7 days.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Certification for building owner may not be used for multiple locations.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. The Department may charge a $150.00 fee for operation without a certified food manager.
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Flour, sugar and/or salt or other substances are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are multiple pans of food on the floor in the walk-in cooler. A pan of food from the True prep cooler set on the floor momentarily then set on a shelf in the prep cooler above another food pan which may contaminate the lid, and subsequently hands and food.
Correction: Store all food items 6 inches above the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Dish racks are stored on the 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 at least six inches off the floor.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Handwashing sink at the bar is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Both public unisex bathrooms are not provided with a covered waste receptacles.
Correction: Provide covered waste receptacles in all unisex and female bathrooms for use with sanitary napkins.
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Both public unisex toilet rooms have doors that are not self-closing.
Correction: Provide self-closing door mechanisms on all bathroom doors.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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03/04/2016 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air breaks exist between the sewage system and a drains from the sanitizing/food prep compartment, ice bin, beverage gun drain, and bar drainboard drain.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps where required. Correct By: 02-Mar-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided for hamburgers which may be undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Include the same symbol by the advisory and each applicable menu item. Correct By: 02-Mar-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. The posted food manager certification has expired in 2013.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 02-Feb-2015
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food container is not labeled or no placard is provided with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Correct By: 03-Feb-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Bar coolers, Beverage Air cooler, and multiple freezers are not equipped with integral or permanently affixed temperature measuring devices.
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: 09-Feb-2015
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled, especially on the top..
Correction: Clean and maintain microwave. Correct By: 03-Feb-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish machine racks are stored on the floor by each dish machine.
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. Correct By: 03-Feb-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink at bar is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 02-Mar-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in kitchen and preparation areas are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs in all areas with food, utensils, clean equipment, and containers of food that are not hermetically sealed.. Correct By: 02-Mar-2015
- TOILET FACILITIES - ENCLOSED
Observation: Toilet room door to toilet available to the public is not self-closing.
Correction: Provide a self-closing door mechanism on bathroom door. Correct By: 16-Feb-2015
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap or single-use toweling is provided at far right compartment to be designated for sanitizing or food preparation.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Relocate soap, towels, and handwashing sign to far left compartment in the main kitchen area. Correct By: 09-Feb-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 09-Feb-2015
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. Full service restaurant has opened and category assessment completed with five complexity factors.
Correction: Difference in moderate and complex permit fees for 2014-2015 permitting year is $210.00 payable to, "Department of Health Services" PO Box 2659, Madison, WI 53701. Correct By: 30-Jun-2015
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02/02/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by turning off faucet with bare hands before drying hands.
Correction: Train food employees in proper handwashing techniques. Recommended operator let water run and use the paper towel after drying hands to turn off the faucet to avoid recontaminating their hands. Correct By: 08-Nov-2013
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling celery with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Bleach used above 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Recommended operator fill a warewashing sink first to dilute bleach to 100 ppm, test with strip, and fill bucket from large sink of premixed solution. Chemical sanitizers may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Correct By: 08-Nov-2013
- FOOD LABELS - BULK FOODS LABELED
Observation: Bulk food container is not labeled or no placard is provided with required label information. Food appears to be sugar.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Correct By: 08-Nov-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Walk-in cooler, reach-in freezer, and reach-in cooler 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: 15-Nov-2013
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a separate food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing. Provide full air gap on drain. Correct By: 08-Dec-2013
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean microwave inside at least every 24 hours.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in kitchen are not shielded or shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 15-Nov-2013
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11/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mp Catering & Tequila Point, 43 High St, Mineral Point, WI 53565 »