- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no current State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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11/25/2015 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: An employee was observed handling ready-to-eat buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: A ready-to-eat relish tray was stored under raw turkey in the right-side 4-door 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 (corrected on site) (repeated violation)
Observation: The pizza prep cooler was accidentally switched off and was cold holding food between 58°F - 64°F.
Correction: Maintain cold Potentially Hazardous Foods (PHF) at or below 41°F. Do not store PHF in the pizza prep cooler until it is maintaining food temperatures at or below 41°F. Note: All food stored in the pizza prep cooler was discarded during this inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Several food items including gravy, turkey, and chili in the 4-door coolers were 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: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Turkey lunch meat in the prep cooler had exceeded its date mark - date mark was 11/11 on inspection date of 11/24.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The chlorine sanitizer for the kitchen warewashing machine was 0 ppm.
Correction: Provide the proper concentration of sanitizer for the kitchen warewashing. Note: The bottle of sanitizer was replaced and provided a concentration of 100 ppm during this inspection.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: All compartments of the kitchen 3-compartment sink had food stored inside of them, making handwashing inaccessible.
Correction: Designate a sink compartment for handwashing and keep that compartment accessible at all times - Do not use for any other purpose.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no current State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: An employee was observed smoking in the back storage/prep room.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: An ice scoop was stored with its handle laying in the ice.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: Lettuce, cooked beans and bottles of sauces stored in the kitchen 3-compartment sink were exposed to splashing from handwashing.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: A bag of onions was stored on the floor in the back storage/prep room.
Correction: Store all food items 6 inches above the floor.
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11/24/2015 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no current State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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06/29/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bar dish machine was not providing sanitizer during the regular wash cycle. The concentration was < 50 ppm. All bar dishes should be run through the kitchen dishwasher until the bar dishwasher is repaired.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust ware washing equipment to provide proper sanitizer concentration. Correct By: 16-Jun-2015
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no current State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor and floor mats behind the bar and the floor under the cook line was dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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06/16/2015 | Follow Up | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: The soups place in the soup warmer at 8:00 am were at 118 degrees F and 94 degrees F at 11:30. The soups were discarded. The soup warmer was turned back on after a fuse had blown.
Correction: Adjust procedures and methods to properly reheat food.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Several food items on the salad bar were above 41 degrees F because it was not pre-chilled and a couple food items (Mac n cheese, lettuce, tomatoes) were out in the kitchen without temperature control. The salad bar did bring the foods down to 41 degrees F or below within two hours and the food in the kitchen was relocated.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There was lunch meat and ham steaks in the prep cooler without date marking and there were products out of date that had been previously frozen with no dating after removal from the freezer. Date marking flow chart was provided.
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. Correct By: 16-Jun-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: There was Mac n cheese dated 5/28 still being served in the establishment. The product was discarded during the inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bar dishmachine was not providing sanitizer during the regular wash cycle. The concentration was at 0 ppm. All bar dishes should be run through the kitchen dishwasher until the bar dishwasher is repaired.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 16-Jun-2015
- HAND DRYING PROVISION (corrected on site)
Observation: The hand towel dispenser was empty in the front men's bathroom. The towel was replaced during the inspection.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no current State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Both ice scoops at the bar were being stored with the handles in contact with the ice.
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.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Thermometers were not observed in several coolers.
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.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: The bowls, spoons and plates at the salad were stored face up and there were utensils at the bar and at the waitress station stored with the eating portion of the utensil exposed to potential contamination.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- HANDWASHING SIGNAGE
Observation: No handwashing sign was provided in the women's front bathroom or the men's back bathroom.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor and floor mats behind the bar and the floor under the cook line was dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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06/09/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- 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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Cook line preparation cooler is soiled.
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 ceiling near the exhaust hood is damaged.
Correction: Repair this area of the ceiling to prevent contamination of the food.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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11/05/2014 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
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05/01/2014 | Routine | |
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