- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quaternary ammonia sanitizer is not being used according to EPA registered label use instructions and is at 150 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer. Inspector trained operator to use more sanitizer and to check the sanitizer concentration with test strips. Maintain a sanitizer concentration of 200 ppm.
- HAND DRYING PROVISION (corrected on site)
Observation: There is no single-use toweling available at handwashing sink in the kitchen for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Operator brought a stack of paper towels to place next to the sink.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The Whirlpool cooler/freezer in the kitchen used to store hardboiled eggs, milk, bags of scrambled eggs, sausages, etc is a homestyle unit and not ANSI certified. Therefore, it is not approved to store potentially hazardous food items.
The small black Absocold reach-in cooler is also not ANSI certified and is not approved to store potentially hazardous food items.
Correction: Unapproved equipment shall be removed from food service. Replace the unapproved cooler with a commercial ANSI/NSF approved cooler. Correct By: 01-May-2016
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Newly installed handwashing sink in the kitchen area is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Winged faucet handles can be installed to achieve a non-hand operational handwashing sink.
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03/30/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat and chlorine test kits are available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 24-Mar-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Handwashing sink not provided in back kitchen area.
Correction: Install an approved handwashing sink. Correct By: 17-Apr-2015
- 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 6 months. Send in the attached application, the $10 fee and a COPY of your Serve Safe certificate. Correct By: 17-Sep-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The cabinets in the breakfast area are wood and the wood is becoming bare
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials, paint or refinish the wood. Correct By: 17-Apr-2015
- WAREWASHING - DRAINBOARDS
Observation: No adequate sized [utensil racks
Correction: drainboards] for soiled or clean items, utensils are being dried on towels.
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03/17/2015 | Routine | |
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Handwashing sink not provided in kichen area.
Correction: Install an approved handwashing sink. Correct By: 28-Apr-2014
- EQUIPMENT- COMPARTMENTS - DRAINAGE (repeated violation)
Observation: Utensils were noted drying on a cloth towel not on a drainboard that is sloped to allow for adequate drainage.
Correction: Provide sloped outlets for compartments of equipment to allow complete draining of condensation, food or beverage drip, or water from melting ice. Correct By: 28-Apr-2014
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04/07/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Yogurt and cream cheese in front cooler are cold held at 45 and 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F, cooler turned down Correct By: 28-Mar-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Sausage, eggs and open gallons of milk 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. Correct By: 28-Mar-2014
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Utensils not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food, no sanitizer found in back kitchen area. See attached handout on sanitizing equipment and utensils. Correct By: 28-Mar-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 04-Apr-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in kichen area.
Correction: Install an approved handwashing sink. Correct By: 28-Apr-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters not stored in santizer solution
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 28-Mar-2014
- EQUIPMENT- COMPARTMENTS - DRAINAGE
Observation: Utensils were noted drying on a cloth towel not on a drainboard that is sloped to allow for adequate drainage.
Correction: Provide sloped outlets for compartments of equipment to allow complete draining of condensation, food or beverage drip, or water from melting ice. Correct By: 28-Apr-2014
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03/28/2014 | Routine | |
Restaurant representatives - add corrected or new information about Quality Inn, 305 Wittig Rd, Tomah, WI 54600 »