| No violation noted during this evaluation. | 01/25/2016 | Follow Up | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands before or after changing gloves when handling ready to eat and raw foods and changing duties (cooking, coming in contact with non-food contact surfaces). Discussed with food employee about proper times when to wash hands when changing duties in the kitchen.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Raw garlic in oil mixture that is used on pizza's was observed to be sitting out at room temperature. Owner discarded raw garlic in oil mixture during inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be used for storing dirty dishes and is also clogged & unable to drain during inspection and is unavailable for proper handwashing. Owner was aware during inspection and cleaned sink out and began process to unclog drain. "Wash" compartment sink is used for handwashing until clog is gone.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Using "Wash" compartment sink for handwashing is only a temporary fix.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters was being stored on the counter top when not in use.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution when not in use.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxed thawing chicken is being stored on the floor of the walk in cooler.
Correction: Store all food items 6 inches above the floor.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Walls and floors in walk in cooler are in need of cleaning. Food and other debris is accumulating under shelving in the cooler and it also appears to be mold growth beginning to form (black substance) on the wall under the cooling unit and the drain pipe from the cooling unit itself.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INTENSITY - LIGHTING
Observation: The light intensity in the Walk in Cooler does not properly light the entire cooler. Only one light (bulb) is located at the entrance of the cooler.
Correction: Provide the correct lighting intensity in all work and storage areas.
|
01/13/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before or after changing gloves and changing duties. Using gloves to handle raws food, then using kitchen utensils, to assembling meals. Spoke with cook during inspection on increasing handwashing when changing gloves and duties.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw meatballs in plastic Ziploc bag were being stored above ready to eat foods (lettuce, cheeses, and other ready to eat foods. Meatballs were moved to lowest shelf in the cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw garlic and oil mixture is kept at room temperature. Mixture was discarded. Raw garlic mixed with oil (once mixed) is a potentially hazardous food and must be kept under mechanical refrigeration of 41F or below.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Stainless steel cleaner is stored with clean food equipment and above warewashing facilities.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- FOOD CONTACT SURFACES - SOILED
Observation: Can Opener on the end of stainless steel counter top is visibly soiled. The interior of the ice machine in the basement is begining to have a build up of a black/gray substance
Correction: suspected mold/yeast.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Wire wisk used for mixing batter prior to dipping items for deep frying iss improperly stored by being placed in room temperature water.
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.
- THAWING (corrected on site)
Observation: Raw chicken breasts were being thawed on the counter. The chicken was at 27F
Correction: food employee moved thawing raw chicken breasts into a True Cooler during inspection to continue thawing process.
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food containers of breadings, flours, etc. are not labeled.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Ceiling in walk in cooler in the basement is speckled black dots, suspect of being mold. Also in walk in cooler in the basement, some of the concrete floor is damaged and there is loose gravel on the floor.
Correction: Clean the physical facilities at a frequency necessary to keep them clean and repair floor so it is smooth and easily cleanable.
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01/14/2015 | Routine | |
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the bottom of the Prep Table Cooler is missing.
Correction: Provide thermometer in Prep Table Cooler.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Quat test kit is not available for checking sanitizer concentrations for 3 compartment sinks, they currently have Chlorine test strips.
Correction: Provide a Quat test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used for area where dirty dishes are being placed/stacked until washing occurs during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Certified Food Manager is Jennifer Kinjerski, her CFM certificate is not on site.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Damp wiping cloth used for wiping counters and cleaning off knives is stored on the counter, not in a sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Wash knives periodically in 3 compartment sink.
- FOOD LABELS - BULK FOODS LABELED
Observation: Bulk food containers of Flour, Beer Batter, and Panco are not labeled with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-service articles (Large to-go containers and styrofoam cups) are being stored on the floor in the basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination and up off the floor.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a Covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
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01/02/2014 | Routine | |
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