| No violation noted during this evaluation. | 06/12/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Many foods sitting out at ambient temperature and sitting on top of ice trays on the make table were holding above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: Chlorine residual in the wiping cloth bucket was well over 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the breakfast menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food contact surfaces such as the can opener are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters were sitting out on work surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: There is a lot of chipped dishware being used.
Correction: Repair equipment to good condition or remove from premise.
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06/08/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Many foods sitting out at ambient temperature and sitting on top of ice trays on the make table were holding above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: Chlorine residual in the wiping cloth bucket was well over 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the breakfast menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food contact surfaces such as the can opener are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters were sitting out on work surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: There is a lot of chipped dishware being used.
Correction: Repair equipment to good condition or remove from premise.
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06/03/2015 | Routine | |
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: A compartment of the warewashiing sink has been designated as the handwashing sink, however to the amount of dishwashing occurring, the sink is not accessable as needed for handwashing.
Correction: Install an approved handwashing sink as discussed at inspection. Note that plumber was on site at time of inspection and all indications were that this will be done as soon as he can fit it in. If not completed PRIOR to regular inspection to be completed in the 2014 - 2015 licensing year, appropraite fees will be charged.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Roberta was previously but is now the CFM for another establishment (Yache Club). Jarrod Johnson of this establishment has completed Serve Safe (certificate posted) and is awaiting WI State CFM certificate. This must be posted as soon as it arrives.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting boards are deeply scored / cracked.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Many items unnecessary to the operation of the establishment are stored in the side room.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. At recheck improvements have been made - still work to do.
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07/01/2014 | Re-inspection | |
- Critical: COOLING
Observation: Due to improper temperatures in teh single door True, foods such as the pasta dish had not cooled properly.
Correction: 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. Monitor food and cooler temperatures more closely.
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods holding on ice at the prep counter are at 54 degrees, cut leafy greens above the prep table are at 50 and foods such as the pasta dish in the tall single door True cooler are at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Wiping cloth sanitizer solution contains over 200 ppm of chlorine.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Use the test strips to monitor and use 100 ppm of chlorine.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided for the breakfast menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Food contasct surfaces such as on the slicer are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: A compartment of the warewashiing sink has been designated as the handwashing sink, however to the amount of dishwashing occurring, the sink is not accessable as needed for handwashing.
Correction: Install an approved handwashing sink as discussed at inspection. Note that plumber was on site at time of inspection and all indications were that this will be done as soon as he can fit it in. If not completed PRIOR to regular inspection to be completed in the 2014 - 2015 licensing year, appropraite fees will be charged.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Roberta was previously but is now the CFM for another establishment (Yache Club). Jarrod Johnson of this establishment has completed Serve Safe (certificate posted) and is awaiting WI State CFM certificate. This must be posted as soon as it arrives.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Bar 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.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards are deeply scored / cracked.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Single service articles such as straws / stir sticks are not available in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Many items unnecessary to the operation of the establishment are stored in the side room.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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06/25/2014 | Routine | |
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