- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Recently cut lettuce was placed in the Delfield prep cooler. This cooler has an ambient air temperature of 50°F.
Correction: Maintain cold Potentially Hazardous Foods at or below 41°F. Do not store PHF in the Delfield prep cooler until it is repaired. Note: The cut lettuce was moved to a working cooler during this inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The concentration of sanitizer for the mechanical dishmachine is at 0 ppm.
Correction: Repair the dishmachine so that it provides the required concentration of sanitizer. Use the 4-compartment sink for washing and sanitizing equipment and utensils until repairs are made.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A CHLORINE test kit is not available for checking sanitizer concentrations.
Correction: Provide a CHLORINE test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 90 days. Correct By: 09-Jun-2016
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03/18/2016 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw ground pork was stored above raw fish in the walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: COOLING (corrected on site) (repeated violation)
Observation: Chicken wings in the Beverage Air cooler were not cooled properly and are at 48°F after 3 days.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Note: The chicken wings were discarded during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheesecake and cut lettuce in the Delfield cooler were cold held at 44°F.
Correction: Maintain cold Potentially Hazardous Foods at or below 41°F. Do not store PHF in the Delfield cooler until it is repaired. Note: PHF was relocated to a working cooler during this inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: The following Potentially Hazardous Foods (PHF) exceeded their date marks: Cheesecake in the Delfield prep cooler was dated 2/16, alfredo sauce in the Beverage Air prep cooler was dated 2/27, and chicken soup in the walk-in cooler was dated 3/3. Note: These food items were discarded during this inspection on 3/11/16.
Correction: Discard ready-to-eat PHF requiring date marking that have exceeded their discard date.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The concentration of sanitizer for the mechanical dishmachine is at 0 ppm.
Correction: Repair the dishmachine so that it provides the required concentration of sanitizer. Use the 4-compartment sink for washing and sanitizing equipment and utensils until repairs are made.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for chicken wings - chicken wings were piled deep in a large plastic bucket in the Beverage Air prep cooler and were at 48 degrees F after 3 days.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A CHLORINE test kit is not available for checking sanitizer concentrations.
Correction: Provide a CHLORINE test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 90 days. Correct By: 09-Jun-2016
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bowls without handles are being used as scoops in bins of flour and salt.
Correction: Use proper scoops with handles and store the scoops with handles extended above the food.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: Bags of onions were stored on the floor of the kitchen.
Correction: Store all food items 6 inches above the floor.
- WAREWASHING - RINSING PROCEDURES (corrected on site)
Observation: Manual warewashing is being conducted in the wrong order of washing, sanitizing, then rinsing.
Correction: Conduct manual warewashing in the CORRECT order of: 1) WASH with detergent, 2) RINSE with clean water, 3) SANITIZE with proper concentration of sanitizer.
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03/11/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: An employee was observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: COOLING (corrected on site)
Observation: Soup in the walk-in cooler is not cooling properly and is at 45°F after 22 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Note: The soup was discarded during this inspection.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Soup in the soup kettle and marinara with meat in the steam table were hot held at 122°F and 76°F respectively.
Correction: Maintain hot potentially hazardous foods at or above 135°F. The soup and marinara were reheated to 165°F during this inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Lasagna in the pizza prep cooler was 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.
- PERSON IN CHARGE - DUTIES (corrected on site)
Observation: A child was in the kitchen upon arrival of the inspection.
Correction: The person in charge shall not allow children in areas where there is food preparation, food storage, or warewashing.
- CONSUMER ADVISORY
Observation: No consumer advisory for serving hamburgers raw or undercooked is provided on the menu.
Correction: Provide a consumer advisory on the menu AND place an asterisk next to the hamburgers and other animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the consumer advisory.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 60 days. Correct By: 10-Nov-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cups without covers were observed in the food preparation area.
Correction: Provide approved beverage container in food preparation area.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light located in the walk-in cooler is not shielded or shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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09/11/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Manual warewashing and sanitizing is available and will be used, with bleach.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- 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 90 days. Correct By: 30-Jun-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Reach-in coolers 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.
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03/31/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Coleslaw in the walkin cooler is 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.
- INTENSITY - LIGHTING
Observation: The light bulb in the walkin cooler has burnt out.
Correction: Provide the correct lighting intensity in all work and storage areas.
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01/29/2014 | Routine | |
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