- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: The shelves in the walk-in cooler are rusting and have chipped paint.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board on the stainless steel table in the kitchen is heavily scratched and scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: The men's and women's rest rooms are not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The rear exterior door frame and closure are damaged making the door not self-closing or tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
|
01/19/2016 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Egg beaters are stored over lettuce salad and cooked potatoes in the Superior coolers.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING
Observation: Sausage links in a basket over the fryer is hot held at 128°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw shell eggs on the counter, sliced cheese in the prep cooler top, and lettuce salads in the waitress prep cooler top are cold held at 69, 45 and 50°F respectively.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: DATE MARKING - DISPOSITION
Observation: Taco meat and brown gravy in the Superior cooler, cooked chicken, fried fish and rice in the 2 Door refrigerator and meatballs, rice, cooked pork, lettuce salad, chili and bread pudding in the walk-in cooler is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - SEPARATION (repeated violation)
Observation: A bottle of Listerine is stored on a shelf with seasonings in the kitchen.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site) (repeated violation)
Observation: The dishwasher and the wiping cloth bucket sanitizer chlorine concentration is >200ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: proper date marking and Time/Temperature Control for Safety food being held at improper temperatures.
Correction: The person in charge shall provide training to employees on proper date marking and TCS food holding temperatures.
- FOOD CONTACT SURFACES - SOILED
Observation: The toasters are dirty. The can opener is dirty.
Correction: Maintain food contact surfaces in a clean condition.
- EATING, DRINKING, OR USING TOBACCO
Observation: A partially smoked cigarette in an ash tray was observed in the kitchen on a shelf over clean dishes.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Cooked rice, soups, meats and gravy in the Superior cooler, cooked chicken and rice in the 2 Door refrigerator, cooked potatoes in the walk-in cooler, toppings in the waffle topping cooler, and meats, soups and cheeses in the prep cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bins of white powder and white granular material are stored in unlabeled containers under the stainless table in the kitchen.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Scoop handles are in the product for the white powder and white granular food bins.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Food is stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: The shelves in the walk-in cooler are rusting and have chipped paint.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting board on the stainless steel table in the kitchen is heavily scratched and scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwaves are soiled.
Correction: Clean and maintain microwaves.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION
Observation: Large clean pots are stored not inverted on a shelf next to the prep sink.
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.
- TOILET FACILITIES - ENCLOSED
Observation: The men's and women's rest rooms are not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The rear exterior door frame and closure are damaged making the door not self-closing or tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The men's room urinal and toilet are both plugged. The light above the handsink in the men's room does not work.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the light fixture and clean out the bathroom fixtures.
- POSTING OF PERMIT (corrected on site)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
01/12/2016 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisking the animal−derived foods requiring disclosure.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: The shelves in the walk-in cooler and freezer are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The seals on the walk in cooler and freezer are held together with duct tape.
Correction: Repair the seals on the walk-in cooler and freezer properly. Repair equipment to good condition or remove from premise.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: There are many broken floor tile in the kitchen floor making it difficult to clean properly.
Correction: Replace the broken floor tile. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire restaurant is in need of deep cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
10/08/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Uncovered containers of cheese are stored under raw eggs in the Superior two door refrigerator..
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Many food items being held for more than 24 hours in the three door cooler are either not date marked or are incorrectly 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.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Listerine on a shelf over the prep sink is stored with nuts and honey.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: The warewash sink and the wiping cloth bucket in the kitchen were filled with sanitizer having a concentration of chlorine >200ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Bleach solution for use as a sanitizer should have a chlorine concentration of 100ppm.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: proper date marking, and proper cleaning techniques.
Correction: The person in charge shall provide training to employees on maintaining the integrity of the restaurant's food and maintaining proper cleaning techniques.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisking the animal−derived foods requiring disclosure.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Deli meats in the lower prep cooler and Deli meats, tomatoes, and cut melons in the 3 door upright refrigerator are observed to be unwrapped or uncovered. Cheese, corned beef hash and cooked noodle containers are uncovered in the Superior two door refrigerator. Tomato sauce containers in the walk-in freezer are uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoop handle was improperly stored in the bin of sugar.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counters and shelves.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Beef cuts are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The shelves in the walk-in cooler and freezer are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The seals on the walk in cooler and freezer are held together with duct tape.
Correction: Repair the seals on the walk-in cooler and freezer properly. Repair equipment to good condition or remove from premise.
- WAREWASHING - CLEAN SOLUTIONS
Observation: The solutions in the three compartment sink are dirty.
Correction: Maintain clean solutions for warewashing at all times.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The hood has grease and dirt accumulation.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The exterior of the bins containing sugar, salt and rice are dirty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: The grill area where the two grills meet is soiled with food debris.
Correction: Clean food cooking and baking equipment at least every 24 hours.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Soup cups are stored not inverted at the waitress station. Clean pots are stored not inverted on a cart and 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 off the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: There are many broken floor tile in the kitchen floor making it difficult to clean properly.
Correction: Replace the broken floor tile. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: The screen door in the kitchen is not tight fitting which could allow the entrance of insects or rodents.
Correction: Repair the gaps so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire restaurant is in need of deep cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES
Observation: The toilet in the men's room is soiled and the room smells like urine.
Correction: Clean plumbing fixtures as often as necessary to keep them clean.
|
09/30/2014 | Routine | |
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE (repeated violation)
Observation: The shelves in the walk-in cooler and freezer are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The seals on the walk-in coolers and freezers are being held together with duct tape.
Correction: The seals on the walk-in cooler and freezer must be repaired properly. Repair equipment to good condition or remove from premise.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: There are many broken floor tile in the kitchen making it difficult to clean the floor properly.
Correction: Replace the broken floor tile in the kitchen. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire restaurant is in need of deep cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
09/17/2013 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Foods being held longer than 24 hours are not being properly 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.
- Critical: DATE MARKING - DISPOSITION
Observation: Mashed potatoes in the walk-in cooler has exceeded its date mark
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: The shelves in the walk-in cooler and freezer are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The sanitizer concentration for the Davies Lo-Temp sanitizer in the dishwasher was 0 ppm. This was corrected during the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: The chlorine level in the sanitizer bucket containing wiping cloths was >200ppm.
Correction: Change procedures and provide training to employees to achieve a chlorine concentration of 100ppm in sanitizing buckets containing wiping cloths.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: proper date marking, proper labeling of food, and proper cleaning techniques.
Correction: The person in charge shall provide training to employees on maintaining the integrity of the restaurant's food and maintaining cleanliness throughout the restaurant.
- FOOD CONTACT SURFACES - SOILED
Observation: Prep tables are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the 3 door cooler, chest freezer, and walk-in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Numerous foods in all coolers are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Scoops for bulk bins are improperly stored with handles in the food.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knife was improperly stored between the wall and wiring inside the walk-in freezer..
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on a counter near waitress station
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There were boxes of food being stored on the floor of the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The seals on the walk-in coolers and freezers are being held together with duct tape.
Correction: The seals on the walk-in cooler and freezer must be repaired properly. Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: TheTrue freezer has a layer of breading and other food debris inside.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: There are many broken floor tile in the kitchen making it difficult to clean the floor properly.
Correction: Replace the broken floor tile in the kitchen. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The screen door in the kitchen is not tight-fitting.
Correction: Make the door is tight fitting to prevent the entrance of insects or rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire restaurant is in need of deep cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
09/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about River Run Restaurant, 3616 Northwestern Ave, Racine, WI 53404 »