- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: All items requiring a date mark were not date marked. These items included deli meat, cooked and cooled items, cut produce, etc. No system is in place for dating foods.
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. All items were date marked appropriately. Correct By: 27-Oct-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 03-Nov-2015
- WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES
Observation: Temperature gauge on dish machine was not functioning at time of inspection. No thermolabels available for manual testing.
Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank Correct By: 30-Oct-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 27-Oct-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations in wiping cloth buckets.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 30-Oct-2015
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (corrected on site)
Observation: Water temperature for the sanitization rinse in the Fagor high temperature warewashing machine is less than 180 final rinse temperature.
Correction: Adjust the water temperature so the hot water is between 180F and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Service provider was contacted. Dish washer will be used to wash and rinse, and sink was set up with 50ppm bleach sanitizer for soaking until service provider repairs machine. Correct By: 27-Oct-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior drip panel of ice machine was visibly soiled with slime and mold.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 27-Oct-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop in ice bin in wait station was stored immersed in 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. Correct By: 27-Oct-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Walk-in cooler is not equipped with an integral or permanently affixed temperature measuring device.
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. Correct By: 30-Oct-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean glasses in wait station are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 27-Oct-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 27-Oct-2015
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10/27/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat pre-cut green peppers and baked potatoes stored under raw hamburger patties in the kitchen 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. During inspection, cooler was re-arranged and raw meats were moved to the bottom shelf.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced tomatoes, chili and a hard boiled egg in the walk-in cooler, and canadian bacon and taco meat in the 2 door Beverage Air reach-in cooler are not date marked.
Correction: Date mark all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, in order to effectively identify when a food item has exceeded 7-days. During inspection, employee date marked all required foods. Correct By: 11-Feb-2014
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is has allowed chili and taco meat cooked at employee's home in an unapproved kitchen to be served in the facility. All foods currently in the facility were prepared in the facility's approved kitchen.
Correction: The person in charge shall provide training to employees on approved sources of food. No food, under any circumstance, may be prepared at an unapproved kitchen and served in the establishment. Inspector will email a fact sheet about approved food sources. Correct By: 11-Feb-2014
- CONSUMER ADVISORY (repeated violation)
Observation: There is no consumer advisory provided on the menu for the prime rib.
Correction: Provide a consumer advisory on each page of the menu containing animal foods that may be served in a raw or undercooked condition. Asterisk the consumer advisory and asterisk all food items that it pertains to. Correct By: 11-May-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations of the wiping cloth bucket. Also, there are no test strips available to test the dishwasher temperature of the high temperature sanitizing dishwasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 04-Mar-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Cornmeal is 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. During inspection container was labeled with the common name.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are boxes of potatoes is stored on the floor near the walk-in cooler and boxes of soda stored on the floor next in the waitstaff area next to the soda dispenser.
Correction: Store all food items 6 inches above the floor. Correct By: 11-Feb-2014
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: The meat slicer has accumulations of food debris encrusted on surfaces.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 12-Feb-2014
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The inside of the ice machine has excessive accumulations of scum and slime build-up.
Correction: Clean and sanitize ice machine at a frequency to prevent the accumulation of scum and slime. Correct By: 13-Feb-2014
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment for disposing of dirty mop water.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 11-Feb-2015
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. The restaurant is licensed as a moderate complexity facility, but when conducing assessment is actually operating as a high complexity facility.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. Correct By: 25-Feb-2014
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02/11/2014 | Routine | |
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