| No violation noted during this evaluation. | 11/09/2015 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: An employee was observed handling ready-to-eat buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The concentration of iodine sanitizer for the bar warewashing machine is 0 ppm.
Correction: Provide a concentration of 12.5 ppm - 25 ppm of iodine for sanitizing. Use the kitchen warewashing machine until the bar warewashing machine is repaired.
- CONSUMER ADVISORY (repeated violation)
Observation: There are no asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the consumer advisory.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Cans of food are stored under unshielded sewer lines in the basement.
Correction: Relocate food from under the sewer lines or provide shields.
- FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION
Observation: Onions are stored in an uncovered container in the bar self-service area.
Correction: Provide a cover for the onion container.
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility.
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11/05/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: There are no asteriks next to animal-derived foods listed on the menu that may be served raw or undercooked.
Correction: Place asteriks next to animal-derived foods listed on the menu that may be served raw or undercoooked.
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04/28/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The concentration of iodine sanitizer for the bar warewashing machine is at 0 ppm.
Correction: Provide the required concentration of iodine sanitizer for the bar warewashing machine. Use the kitchen warewashing machine for sanitizing bar ware until this is corrected. NOTIFY THE HEALTH DEPARTMENT WHEN THIS IS CORRECTED.
- CONSUMER ADVISORY
Observation: There are no asteriks next to animal-derived foods listed on the menu that may be served raw or undercooked.
Correction: Place asteriks next to animal-derived foods listed on the menu that may be served raw or undercoooked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking sanitizer concentrations for chlorine and quaternary ammonium compound..
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- OPEN DRINK CONTAINER (corrected on site)
Observation: A drinking cup without a cover was observed in the food preparation area.
Correction: Provide approved beverage container in the food preparation area.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths are laying on top of counters in the kitchen and bar.
Correction: Store wet wiping cloths in a sanitizing solution.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The interior of the ice makers in the kitchen and basement have a slight accumulation of mold.
Correction: Clean the interior of the ice makers at a frequency necessary to preclude the accumulation of dirt/mold.
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04/22/2015 | Routine | |
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: Cooked ribs in the two door true cooler have exceeded its date mark or is not provided with a date mark. Food discarded.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: An iodine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Exhaust hood is soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/31/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw eggs in two 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: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Prime rib, cooked chicken, cooked sliced meats in two of the coolers are improperly date marked. Foods date marked at this time.
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 (corrected on site)
Observation: Cooked ribs in the two door true cooler have exceeded its date mark or is not provided with a date mark. Food discarded.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Bar ware not sanitized after cleaning because of a malfunctioning dish washing machine.
Correction: Clean and sanitize all utensils and equipment before contact with food. Bar ware washed in the kitchen dish washing machine.
- DEMONSTRATION OF KNOWLEDGE (corrected on site)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper hot hold temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (corrected on site)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: An iodine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Exhaust hood is soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/31/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The bar area dishwashing machine is not being used according to EPA registed label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bar glasses will be washed in the kitchen dishmachine until the machine has been repaired.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Exhaust hood intake duct and filters are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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04/25/2014 | Routine | |
Restaurant representatives - add corrected or new information about Rivermoor Golf Club, 30802 Waterford Dr, Waterford, WI 53185 »