Parkside Cafe, 1400 15th Ave, Union Grove, WI 53182 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The two-door salad cooler had water accumulating in the bottom. No food was directly under the leak.
Correction: Repair equipment to good condition or remove from premise.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING (repeated violation)
Observation: A basement window was held open without proper screening.
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.
|
09/28/2015 | Follow Up | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by using the wiping cloth from the wiping cloth bucket.
Correction: Train food employees in proper hand washing techniques. Hands must be washed frequently using the approved hand sink. Correct By: 28-Sep-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling food products with bare hands. No gloves were available.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 28-Sep-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: The gyro meat was on the spit but was not actively cooking and was at 107 degrees F and breakfast sausage was on top of, not in the steam table at 100 degrees F. The gyro meat was turned back on and was being sliced above 155 degrees F and the sausage was reheated to above 165 degrees F and placed on the steam table to hold.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: There was a container of cooked rice, meat loaf and beef stew in the walk-in cooler with no date-marking. Food was dated during the inspection.
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: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: There was a ice cream scoop stored in a cup in the dipper well from last nights service. The cup and scoop were removed and will be run through the dishwasher.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Utilize the dipper well properly.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: There was approximately a quart of soup cooling, covered tightly with plastic wrap and approximately 2.5 gallons of soup in a 5 gallon bucket. The large amount of soup was placed in a shallow pan.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: The 4-compartment sink in the dish area was unavailable for hand washing because two sinks were filled with dirty dishes and the other sinks were filled with water.
Correction: Keep hand washing sink free of obstructions and in working condition at all times to allow for frequent hand washing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device was available at the waitress or the cook line hand sink for hand drying.
Correction: Provide single-use toweling or other approved devices at hand washing sink to facilitate proper hand washing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cups without a cover were observed above the food prep sink in the kitchen and in the waitress serving station. Both cups were removed during the inspection.
Correction: Provide approved beverage container in food preparation area.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters were stored in a 0 ppm solution. The bucket was re-mixed while on-site to a concentration of 100 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS (corrected on site)
Observation: There was a rack of food stored in the basement under unshielded sewer lines. There was no evidence of leaking but the food was relocated during the inspection.
Correction: Remove food items from this area to an area not subject to contamination.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The two-door salad cooler had water accumulating in the bottom. No food was directly under the leak.
Correction: Repair equipment to good condition or remove from premise.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: A basement window was held open without proper screening.
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.
|
09/24/2015 | Routine | |
- 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: 29-Sep-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Provide a proper drain plug for the ice cream dipper well so it can be properly utilized.
Correction: Repair equipment to good condition or remove from premise. The scoop should be run through the dish machine every 4 hours if used.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Repair the front three-door waitress cooler so that condensation does not drip from the fan compartment on the interior. If it cannot be repaired then the cooler must be replaced. Ensure that no food is stored under the fan compartment until it is repaired.
Correction: Repair equipment to good condition or remove from premise.
|
06/29/2015 | Pre-inspection | |
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