Odyssey Family Restaurant, N82w15380 Appleton Ave, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations

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Business Info

Name: ODYSSEY FAMILY RESTAURANT
Address: N82w15380 Appleton Ave, Menomonee Falls, WI 53051
Type: Restaurant
Total inspections: 4
Last inspection: 04/17/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.04/17/2015Re-inspection
  • Critical: WHEN TO WASH (repeated violation)
    Observation: Employees observed cracking raw shell eggs and scrambling raw eggs and then handling bread and utensils without removing gloves.
    Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 16-Apr-2015
  • Critical: PHF/TCS, HOT HOLDING (corrected on site)
    Observation: Sausage in steam table with lid is hot held at 92°F. The cook stated that he turned the steam table on only partially until the daily specials are brought out. Discussed turning the steam table up higher throughout the day. The sausage was properly reheated and then transfered to the other steam table.
    Correction: Maintain hot potentially hazardous foods at or above 135°F.
  • Critical: PHF/TCS, COLD HOLDING (repeated violation)
    Observation: Potatoes (46 F and 47 F) in the omelet cooler is cold held at above the allowed 41°F. The ladle handle extends out of the cooler, preventing the door to close. Discussed using Time as a Public Health Control for the omelet eggs. By doing so, the cooler doors may close fully and the omelet cook will not need to be opening the cooler doors as often.
    Sour cream in the dressing cooler is cold held at 50 F. Discussed keeping less sour cream in the containers. The sour cream was voluntarily discarded.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 16-Apr-2015
  • THAWING (corrected on site)
    Observation: Turkey is being improperly thawed in a container of standing water. Discussed thawing the turkey in the walk-in cooler several days before it will be cooked. If the turkey is needed sooner, then thaw under cold, running water.
    Correction: Adjust procedures or methods to properly thaw foods.
04/08/2015Routine
No violation noted during this evaluation.05/01/2014Re-inspection
  • Critical: WHEN TO WASH
    Observation: Employee observed not washing hands after handling soiled dishes and before handling clean dishes.
    Employee observed not removing gloves and washing hands after cracking raw shell eggs.
    Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 01-May-2014
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Cheese, tomato, lettuce and watermelon in prep cooler is cold held above 41°F. The items are stacked above the cooling line of the cooler. Discussed keeping foods lower than the stainless steel containers. The manager voluntarily discarded foods.
    Sour cream in the dressing cooler is cold held at 48 F. Keep smaller amounts in the container.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
    Observation: Wiping cloth sanitizer buckets observed at 10 ppm and above 200 ppm.
    Correction: Cloths used for wiping counters shall be stored in a sanitizing solution of 100 ppm.
04/24/2014Routine

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