- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat cooked meat and vegetables stored under raw burger and eggs in the kitchen refrigerator.
Correction: Reorganize so raw foods are below other items. Items rearranged at inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: There was no reading of chlorine on test kit for chlorine sanitizer. Sanitizer container was empty.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer provided at inspection. Monitor the level to be certain 50 ppm is going in as designed.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: WI Food Code items related to food storage, utensil sanitizing, chemical labeling are not being done by persons in charge.
Correction: Review food sanitation course and WI Food Code information.
Go to www.dhs.wisconsin.gov/fsrl for link to the food code, DHS 196 and the appendix.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (corrected on site)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide a thermometer capable of taking temperatures in food items. A thermometer was purchased and provided at inspection.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site) (repeated violation)
Observation: Working spray containers and dishwasher chemicals not labeled with contents.
Correction: Label working containers. Labeled at inspection.
- FOOD CONTAMINATION - FOOD PREPARATION (corrected on site)
Observation: A bag of potatoes was in the handsink.
Correction: Do not use the handsink for food. Use the available food preparation sink.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: The 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. A thermometer was provided at inspection.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: The Kenmore residential refrigerator is not ANSI certified or approved by the department for the storage of time/temperature control for safety foods such as raw burger, cooked portioned meat, cut tomatoes and lettuce, raw eggs.
Correction: Items moved to commercial preparation cooler at inspection. Keep all time/temperature control for safety foods in an approved commercial refrigerator.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The dishwasher and the walkin cooler shelving are due for cleaning.
Remove the buildup from the dishwasher and clean the walkin shelving, especially the under side.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The cold water control at hand sink is loose.
Correction: The plumbing system shall be maintained in good repair. Repair the control knob.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen is in the process of being cleaned from a fire, per Mary a service company is scheduled to clean the hood.
Correction: Finish cleaning the kitchen and hood.
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12/29/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Opened, ready to eat lunch meat, cottage cheese and cooked chicken in prep and kitchen coolers are not date-marked.
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. Items were datemarked at inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The low-temperature, chemical sanitizing dishwasher was out of sanitizer. Sanitizer was provided at inspection. Machine is designed to run at 50 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Monitor the sanitizer concentration with the available test kit. At inspection, the sanitizer was provided and present in the sanitize rinse.
- PERSON IN CHARGE - DUTIES
Observation: Staff review is needed for use and monitoring of the dishwasher sanitizer and the requirement for date-marking.
Correction: The person in charge shall provide training to employees. Go to www.dhs.wisconsin.gov/fsrl for links to the Wisconsin Food Code, DHS 196 and the appendix.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working containers of dishwasher sanitizer was not labeled with contents.
Correction: Label working containers. This was completed at inspection.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: A new household Kenmore refrigerator is being used in the kitchen. It is not ANSI certified or approved by the department for the storage of time/temperature control for safety foods (potentially hazardous).
Correction: Do not use the household Kenmore refrigerator for time/temperature for safety foods (potentially hazardous). The raw and cooked meat, dairy and egg products and cut tomatoes and lettuce were moved to a commercial food storage refrigerator at the wait staff area at inspection. Use only approved commercial food storage refrigeration for time/temperature control for safety foods. While the food was moved to an approved unit, this will not be handy for the cook. There is no other commercial refrigeration in the kitchen.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS
Observation: The homestyle crock pot has a melted and cracked lid and missing handle. Exterior surface is peeing off. The green plastic scoop handle is broken off.
Correction: Replace broken equipment. Equipment must meet commercial restaurant standards.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Repair/replace loose floor tiles.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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01/08/2015 | Routine | |
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: There is ceiling damage in basement storage area.
Correction: Provide ceiling coverings that are smooth, easily cleanable and nonabsorbent.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floor is due for cleaning, under equipment too.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Piller Poor Boys, 527 N River St, Spooner, WI 54801 »