- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities (floors, baseboard and walls) in the customer, kitchen and dish was area are in disrepair. Floor tiles are cracked or portions missing, grout is worn and walls tiles are cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace worn grout, cracked and missing floor tiles and cracked wall tiles.
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11/12/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chocolate and vanilla soft serve
Correction: shredded cheese and mixed salad in Electro Freeze and salad bar are cold held at 55
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food surfaces are visibly soiled. Surfaces include the inside of the milk dispensing unit
Correction: the inside of the cappucino machine and dispensing units
- CONTROLLING PESTS - TRAPPING DEVICES (repeated violation)
Observation: Presence of rodents found in beverage area and in the rear storage room. Several species of flies present.
Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The hot and cold hold buffet cabinets are not maintained in good repair.
1. The laminate surface of the bottom shelf of the Meat Carving Bar is peeling.
2. A leak is present under the Taco Bar and substance accummulating on bottom shelf.
Correction: Repair equipment to good condition or remove from premise.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION (repeated violation)
Observation: The interior of the dish machine is not cleaned at a frequency that prevents recontamination.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: Food−contact surfaces of steamer and fryers have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces are soiled with debris:
1. Soda dispensing unit covers.
2. Shelf under the Taco Bar.
3. All of the lower shelves of all of the food bars.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The grease interceptor is not maintained in good repair. Noted air escaping seal when wash sink drained.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities (floors, baseboard and walls) in the customer, kitchen and dish was area are in disrepair. Floor tiles are cracked or portions missing, grout is worn and walls tiles are cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace worn grout, cracked and missing floor tiles and cracked wall tiles.
- CONTROLLING PESTS - HARBORAGE CONDITIONS (repeated violation)
Observation: Dessert area contains unnecessary items which provide harborage conditions for insects and rodents.
Correction: Remove all unnecessary items from this area to minimize harborage for pests. Remove soft serve machine if not operational.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS (repeated violation)
Observation: There was a dead rodent on a glueboard under the beverage area. Rodent droppings present under beverage unit.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors in the dessert
Correction: bus utility areas, kitchen
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Filters are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/29/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat food stored under raw shelled eggs in salad/dessert 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.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chocolate and vanilla soft serve
Correction: shredded cheese and mixed salad in Electro Freeze and salad bar are cold held at 55
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food surfaces are visibly soiled. Surfaces include the inside of the milk dispensing unit
Correction: the inside of the cappucino machine and dispensing units
- CONTROLLING PESTS - TRAPPING DEVICES
Observation: Presence of rodents found in beverage area and in the rear storage room. Several species of flies present.
Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The hot and cold hold buffet cabinets are not maintained in good repair.
1. The laminate surface of the bottom shelf of the Meat Carving Bar is peeling.
2. A leak is present under the Taco Bar and substance accummulating on bottom shelf.
Correction: Repair equipment to good condition or remove from premise.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The interior of the dish machine is not cleaned at a frequency that prevents recontamination.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: Food−contact surfaces of steamer and fryers have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces are soiled with debris:
1. Soda dispensing unit covers.
2. Shelf under the Taco Bar.
3. All of the lower shelves of all of the food bars.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The grease interceptor is not maintained in good repair. Noted air escaping seal when wash sink drained.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- GARBAGE/REFUSE - CLEANING RECEPTACLES
Observation: Waste receptacles located in kitchen and food prep areas are heavily soiled.
Correction: Clean waste receptacles. Waste receptacles or units shall be cleaned as often as necessary to prevent the attraction of rodents and insects.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities (floors, baseboard and walls) in the customer, kitchen and dish was area are in disrepair. Floor tiles are cracked or portions missing, grout is worn and walls tiles are cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace worn grout, cracked and missing floor tiles and cracked wall tiles.
- CONTROLLING PESTS - HARBORAGE CONDITIONS (repeated violation)
Observation: Dessert area contains unnecessary items which provide harborage conditions for insects and rodents.
Correction: Remove all unnecessary items from this area to minimize harborage for pests. Remove soft serve machine if not operational.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS (repeated violation)
Observation: There was a dead rodent on a glueboard under the beverage area. Rodent droppings present under beverage unit.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors in the dessert
Correction: bus utility areas, kitchen
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Filters are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/21/2014 | Routine | |
| No violation noted during this evaluation. | 05/07/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Diced ham, cole slaw and seafood salad in the buffet salad unit are cold held at 42.4, 43 and 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The interior/under counter storage areas of the buffet units is not maintained in good repair. Laminate surface is peeling and loose.
Correction: Repair equipment to good condition or remove from premise. Provide a surface that is smooth and easily cleanable.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS (repeated violation)
Observation: There were dead roaches present on the monitors under the long hot hold buffet line and the beverage area.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
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04/03/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Diced ham, cole slaw and seafood salad in the buffet salad unit are cold held at 42.4, 43 and 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED
Observation: The slicer, Dito Dean, chopper and Hobart grater are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- 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 within 90 days.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Liquid oil and margarine 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knife stored between band on Bunn unit.
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The interior/under counter storage areas of the buffet units is not maintained in good repair. Laminate surface is peeling and loose.
Correction: Repair equipment to good condition or remove from premise. Provide a surface that is smooth and easily cleanable.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of all the cook line equipment have encrusted soil accumulations. Include trays and under equipment.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cookie tray holding cabinet, exteriors of bulk food units, interior storage areas of buffet units and the interior of cappuccino machine are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in the cook area, dish wash area, and pantry area are in disrepair. Water and debris is accumulating in areas. The wall surface by the ice machine is loose.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the cracked and missing floor tiles, baseboard tiles and the worn grout. Secure the wall board by the ice machine. Provide an approved, smooth and cleanable surface.
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Storage areas contains unnecessary items which provide harborage conditions for insects and rodents. Items and boxes are stored on the floor.
Correction: Remove all unnecessary items from this area to minimize harborage for pests.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were dead roaches present on the monitors under the long hot hold buffet line and the beverage area.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Boxed items located in the storage room are stored on the floor.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring in the establishment is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Pay particular attention to the floor/wall juncture and under equipment.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Filters and suppression attachments are covered with grease and soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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03/11/2014 | Routine | |
Restaurant representatives - add corrected or new information about Old Country Buffet (# 16), 4902 S 74th St, Greenfield, WI 53220 »