- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat cooked fish with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Employee subsequently used gloves after discussion with inspector. Having a high potential contamination level on the hands combined with a very low infectious dose necessary to cause infection are the reasons that FDA believes that handwashing alone is not an effective single barrier in the transmission of these fecal-oral pathogens. Recommended gloves, tongs, or other utensil be used for ready-to-eat whenever possible.
- Critical: SEWAGE - APPROVED SEWAGE DISPOSAL SYSTEM
Observation: Drain from men's toilet room handwashing sink leaks.
Correction: Repair leak in handwashing sink drain pipe. Correct By: 17-Aug-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Pizza slicers and other utensils are stored between the prep cooler and prep table which is not accessible for easy cleaning. Utensils are soiled with food residue from between equipment.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, or in another approved method. Utensils removed from prep cooler and prep table.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cooler shelving, doors, and handles are soiled with food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 14-Oct-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Box of single-use foam containers and plastic wrapped stack of cardboard pizza boxes are stored on the floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and at least six inches above the floor. Correct By: 21-Aug-2015
- UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE
Observation: The preset tableware is not properly covered to prevent contamination of food contact surface. Lip surface contact area is not covered by napkin wrapping.
Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized. Wash, rinse, and sanitize utensils that appear soiled. When rewrapping utensils ensure that the napkin covers the lip-surface contact area. Correct By: 15-Aug-2015
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08/14/2015 | Routine | |
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Refried beans marked 1-24-14 has exceeded its date mark. Today is the eighth day for this item.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Refried beans discarded during inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Swisher sanitizer is not being used according to EPA registed label use instructions and is below detectable levels. The jug of sanitizer connected to the dishwashing machine appears to have expired, and is clear instead of the normally greenish-yellow.
Correction: Operator primed a new jug of sanitizer during the inspection. The dishwashing machine is now providing 50 ppm of chlorine sanitizer. Recommended operator use test kit to verify sanitization EVERY day prior to opening to the public.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: A backflow prevention device is available but not installed on the service sink (mop sink.)
Correction: Install backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 01-Feb-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A drains from food preparation sinks and ice machine discharge via air break insteadof air gap and may become contaminated by sewage and sewage gas.
Correction: Provide air gaps on the drains from the ice machine and food preparation sinks to prevent potential contamination by sewage and sewage gas. Correct By: 03-Mar-2014
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for canning (method of reduced oxygen packaging) various foods and using additives such as vinegar for preservation. Operator has corn salsa, spiced peaches, pickles, and other foods displayed for retail sale.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 03-Mar-2014
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisk next to advisory and applicable menu items which may be undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Include asterisk next to advisory and applicable menu items which may be undercooked. Correct By: 01-Apr-2014
- TOXIC SUBSTANCES - MEDICINE - RESTRICTION
Observation: Unnecessary vaccines are located in Jordon reach-in cooler with food intended for public consumption.
Correction: Remove all medicine not necessary for employee health. Vaccines shall be stored separately from food intended for public consumption to prevent potential contamination of food. Correct By: 01-Feb-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: The Wisconsin Food Manager Certification has expired more than six months ago for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. The initial certification course must be taken for certification which has expired more than six months ago. Correct By: 02-May-2014
- OPEN DRINK CONTAINER
Observation: (REPEAT) Drinking cups without covers were observed in food preparation areas in the kitchen and on top of the ice machine.
Correction: Provide approved beverage containers in food preparation areas. Correct By: 31-Jan-2014
- THAWING (corrected on site)
Observation: Fish is being improperly thawed by allowing it to rise above 41F while in water in prep sinks.
Correction: Adjust procedures or methods to properly thaw foods. Recommended operator thaw fish in cooler ahead of time and/or reduce amount of time that the fish is left in water in the food preparation sinks. Fish returned to coolers or cooked immediately during inspection.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Food containers for take out, napkins, and other single service articles are stored on the floor in the rear dry storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 01-Feb-2014
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. Facility has seating over 50, salad bar, raw animal foods, preparation including boiling (pasta) and slicing (shaved steak), and cooling (hard cooked eggs on salad bar)/reheating (soups).
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference in moderate and complex permit category fees for 2013-2014 permitting year are $210.00 payable to "Department of Health Services, Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701." Correct By: 03-Mar-2014
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01/31/2014 | Routine | |
Restaurant representatives - add corrected or new information about Partridge Hall, 200 S State St, Argyle, WI 53504 »