Oneida Village, 1785 Superior St 579, Three Lakes, WI 54562 - Restaurant inspection findings and violations

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Business Info

Name: ONEIDA VILLAGE
Address: 1785 Superior St 579, Three Lakes, WI 54562
Type: Restaurant
Phone: 715 546-3373
Total inspections: 2
Last inspection: 12/22/2015
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Inspection findings

Inspection date

Type
  • Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
    Observation: In storage cabinets downstairs, there are several Mason jars (pint and quart size) of home canned pickled mushrooms and asparagus. There is no labeling on these jars indicating where the product was made, who made it, or the ingredients. It appears the product was not made in a licensed kitchen or from a licensed food manufacturer. Food is obtained from an unapproved source.
    Correction: DO NOT USE home canned jars of pickled mushrooms or asparagus in restaurant facility. Discard, or remove from establishment, jars of pickled vegetables that are from unapproved source. Owner shall contact Health Department when she returns to work to further discuss the source of the home-canned food. Correct By: 22-Dec-2015
  • Critical: DATE MARKING - DISPOSITION (repeated violation)
    Observation: Cooked noodles, meat and meatless marinara red sauce, and crab pasta salad in walk in cooler are dated 12/14, items were prepared 9 days ago.
    Correction: Discard above mentioned food that was prepared 9 days ago. Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date (7 days) or are not date marked. Correct By: 22-Dec-2015
  • CERTIFIED FOOD MANAGER – REQUIREMENT
    Observation: There is no Wisconsin Certified Food Manager for this establishment. Owner has taken the Serv Safe class on 12/14/15 from Tavern League of WI, but has not received the State of WI Certified Food Manager certificate.
    Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days]. Fax (715-369-6112), email, or mail a copy of the certificate to the Health Department when it is received. Correct By: 22-Mar-2016
12/22/2015Routine
  • Critical: COOLING
    Observation: Chicken soup in walk in cooler is not cooling properly and is at [90 °F] after [approx 2 hours].
    Correction: Food Manager placed container of chicken soup in an ice bath in the food prep sink. Temperature was checked an hour later and soup was at 67 F.
    Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 20-Mar-2014
  • Critical: DATE MARKING - DISPOSITION (corrected on site)
    Observation: Cooked prime rib in walk in cooler was dated 3/8 (12 days old) and cole slaw in waitress cooler was dated 3/12 (8 days old).
    Correction: Discard prime rib and cole slaw, both of which are over 7 days old.
    Discard Ready-to-eat potentially hazardous (TCS) foods have exceeded their discard date or are not date marked. Correct By: 20-Mar-2014
  • CONSUMER ADVISORY
    Observation: No consumer advisory is provided on Friday Menu and new Winter Menu for hamburgers and steaks/prime rib that can be ordered undercooked.
    Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Inspector provided a written statement of recommended Consumer Advisory to place on all menus. Correct By: 01-May-2014
03/20/2014Routine

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