| No violation noted during this evaluation. | 06/23/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods (jellys, garlic) stored under raw eggs in the 5 door cooler in kitchen,
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: RTE/PHF-TCS PROPER DATE MARKING
Observation: Sliced ham & diced ham is 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.
Remember to count the day you sliced/prepped ham as day 1 prior to freezing, so when it comes out of the freezer you have 6 days of use left when you date the bags.
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06/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The dishmachine has 0ppm sanitizer.
Correction: Repair dishmachine. The dishmachine is still not functioning the way it is intended to operate.
Recommend replacing the dishmachine with a 3 compartment sink with drainboards for manual warewashing.
Manually sanitze the dishes until the dishmachin is repaired or replaced.
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10/28/2014 | Re-inspection 2 | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The dishmachine has 0ppm sanitizer.
Correction: Repair dishmachine. The dishmachine is still not functioning the way it is intended to operate.
Recommend replacing the dishmachine with a 3 compartment sink with drainboards for manual warewashing.
Manually sanitze the dishes until the dishmachin is repaired or replaced.
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09/09/2014 | Re-inspection 2 | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Orange Juice in 5-door cooler is cold held at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
Move potentially hazardous food items to the cooler in the kitchen or the WIC downstairs until the cooler is repaired to maintain a temperature of 41F or below. Monitor temperature routinely.
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09/09/2014 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The dishmachine has 50ppm sanitizer if the machine is primed prior to operation.
Correction: Repair dishmachine. The dishmachine is still not functioning the way it is intended to operate.
Recommend replacing the dishmachin with a 3 compartment sink with drainboards for manual warewashing.
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08/29/2014 | Re-inspection 2 | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The liquid chlorine is not being used according to EPA registed label use instructions and is at 0 PPM in the dishmachine.
Correction: Repair dishmachine.
Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
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07/30/2014 | Follow Up | |
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of basic food safety operations (dishmachine operation, coolers temperatures, moving food when cooler found to not be working properly, etc).
Correction: The person in charge shall obtain training or training materials in all operation so they are able to demonstrate knowledge and train employees on proper food safety practices.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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. Correct By: 20-Sep-2014
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior screen door of the basement is not self-closing or tight-fitting and is left open for air flow in the basment..
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING (repeated violation)
Observation: Three doors located in the bar are open and not provided with a screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: The basement contains a lot of unnecessary items, cluttered.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. They provide rodent/pest harborage.
Progress has been made on the basement in the area by dry storage and freezer location, continue to clean towards the back of the basement by the liquor storage area.
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06/27/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before handling lime for a drink.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling cut lime for a drink 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
Observation: There are ready-to-eat tomatoes, cheese stored with raw shell eggs in the 5 door cooler in the kitchen.
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
Observation: Condiments, juices, creamers in the 5 door cooler behind the bar is cold held at 60°F. The 5 door cooler in the kitchen ranges from 41F on the right/middle to 44F on the left side (dressing temped at 44F).
Correction: Maintain cold potentially hazardous foods at or below 41°F Until coolers are repaired food should be located to a properly functioning cooler unit.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer is not being used according to EPA registed label use instructions and is at 0 PPM.
Correction: The dishmachine is not always functioning properly, it should be primed daily and monitored with your test strips daily to ensure that the sanitizer is actually being dispensed during the proper cycle. 50-100ppm concentration required.
Dishmachine was primed and sanitizer reached 100ppm while onsite, continue to monitor every day.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of basic food safety operations (dishmachine operation, coolers temperatures, moving food when cooler found to not be working properly, etc).
Correction: The person in charge shall obtain training or training materials in all operation so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HOT AND COLD WATER - CAPACITY - QUANITY AND AVAILABILITY
Observation: The hot water handle in the mens bathroom is broken off, so hot water is not available.
Correction: Repair and provide hot and cold water at handwash sinks.l
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in mens restroom.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying behind the bar today.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- 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. Correct By: 20-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Plastic drinking cups used in the pickle buckets for dispensing pickles and stored in the pickle buckets.
Correction: Store in-use utensils in the food item with handle extended.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The fryer oil is stored on the floor in the basement.
Correction: Store all food items 6 inches above the floor. A couple of the fryer oil containers were put on a shelf while onsite, make room for the other containers to be stored off the floor and put them on the shelving unit.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: 5 door cooler in kitchen is not equipped with an integral or permanently affixed temperature measuring device to monitor temperature of cooler at or below 41F.
Correction: Equipment used for cold holding shall be equipped with at least one integral or permanently affixed temperature measuring device and the temperature should be monitored on a daily basis.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: Single use items (pizza cardboards, paper boats, styrafoam plates) located in the basement are not stored in original container or not properly protected from contamination..
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior screen door of the basement is not self-closing or tight-fitting and is left open for air flow in the basment..
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: Three doors located in the bar are open and not provided with a screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
- INSECTS AND RODENTS - EXTERIOR WALLS AND ROOFS, PROTECTIVE BARRIER
Observation: There is a hole wall of the basement under the deck which can allow the entrance of water or pests.
Correction: Repair the hole to prevent entrance of any weather or pests.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: The basement contains a lot of unnecessary items, cluttered.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. They provide rodent/pest harborage.
Progress has been made on the basement in the area by dry storage and freezer location, continue to clean towards the back of the basement by the liquor storage area.
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06/20/2014 | Routine | |
Restaurant representatives - add corrected or new information about Oles Bar & Grill, W3515 State Road 35, Maiden Rock, WI 54750 »