- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: A half gallon of heavy whipping cream was found in the dorm style cooler (in the bakery) somewhat curdled. This cooler was about 55F.
Correction: Discard unsafe or adulterated food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat ham slices stored under raw chicken pieces in the walk in cooler.
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, COLD HOLDING (corrected on site)
Observation: Potatoes and cured meat in the buffet backup cooler was found at 50F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator stated that these items were placed in this cooler from the walk in cooler in the morning. The operator stated that no foods are kept in this backup cooler overnight. The operator placed the food item from the cooler into the walk in cooler at this inspection. Discontinue use of the backup cooler until it is capable of keeping foods at 41F or less.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: The dishwashing machine in the kitchen was not providing a sanitizing rinse of 50 ppm chlorine.
Correction: Clean and sanitize all utensils and equipment before contact with food. The operator changes the pail of sanitizer and ran the priming pump at this inspection to fix the problem. 50 ppm was found in the final cycle after the repairs.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Hose connections throughout the kitchen and bakery and mop sink areas did not have backflow prevention devices installed.
Correction: Provide backflow prevention devices at these hose connections. Correct By: 28-Jul-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Headache medicine was stored on a shelf above the buffet backup food prep cooler.
Correction: Store medicine in an area where is cannot contaminate food or preparation areas. Correct By: 14-Jul-2015
- PERSON IN CHARGE - DUTIES (corrected on site)
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring proper sanitization of equipment and utensils. No one knew how to check for proper sanitizing in the dishwashing machine.
Correction: The person in charge shall provide training to employees on daily monitoring of the dishwashing machine performance including but not limited to sanitizer concentration and water temperature.
- CONSUMER ADVISORY
Observation: Hollandaise sauce contains eggs that are not cooked to 145F. The consumer advisory on the counter did not disclose that the hollandaise sauce contains undercooked eggs.
Correction: A consumer advisory must contain a disclosure of what items are served undercooked, and remind the consumer that eating undercooked foods may increase their risk of foodeborne illness. For example, on the sign at the counter state "Our hollandaise sauce contains eggs that may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, fish, seafood, or eggs, may increase your risk of foodeborne illness." Correct By: 15-Jul-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 21-Jul-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The table mounted can opener has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 15-Jul-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink. The dishwashing area handwashing sink did not have handwash soap available.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 15-Jul-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at employee restroom handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 15-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: The ice scoop was stored on top of the dusty ice maker.
Correction: Store the ice scoop in a clean location.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloths were not stored in sanitizing solutions.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 15-Jul-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Condensation is dripping from the light in the walk in cooler onto food packages stored below. Condensate did not penetrate the packages.
Correction: Clean the packages before opening. Fix the cooler so that condensate does not drip onto stored foods. Correct By: 21-Jul-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (corrected on site)
Observation: The small black cooler in the bakery is not ANSI certified or approved by the department. Heavy whipping cream in this cooler was curdled and the temperature of the cooler was 55F
Correction: Unapproved equipment shall be removed from food service. Correct By: 14-Jul-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at dishwashing area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Signs were provided at this inspection. Correct By: 15-Jul-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Coving (where the floor meets the wall) is missing in or in poor repair in some areas of the kitchen and bakery.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor underneath the dishwashing equipment has an accumulation of slimy debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Jul-2015
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07/14/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands. The dishwasher was handling dirty dishes and washed hands with water only. No attempt was made to use soap. The soap dispenser in the dishwashing area was empty.
Correction: Train food employees in proper handwashing techniques. Correct By: 07-Aug-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with moldy nozzles on the soda fountain system.
Correction: Disassemble, clean, and sanitize the nozzles often enough to preclude mold. Correct By: 06-Aug-2014
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The pastries in the buffet area are not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Correct By: 13-Aug-2014
- Critical: COOLING
Observation: Leftover soups are not cooling properly. Soups that were leftover from the buffet yesterday were found at these temperatures: chili 53F, southwest 46, chicken 43F
Correction: These food items were discarded by the operator at the time of this inspection. 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. Correct By: 06-Aug-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: The hose bibbs where there are hoses attached in the kitchen dishwashing area, bakery, and mop sink do not have backflow preventors.
Correction: Provide hose bibb backflow preventors at these locations and at any other hose bibb on the premises. Correct By: 13-Aug-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the food preparation sinks.
Correction: Provide an air gap waste drain in the food preparation sink waste drain lines. Correct By: 13-Aug-2014
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Stainless steel cleaner, spay bottles with chemicals, and medications are being stored throughout the food prep areas on surfaces where the containers could leak, fall, or otherwise contaminate the food.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 07-Aug-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for potato cakes. A small amount of surface for the volume of product was observed. The cook also stated that the items was covered and placed in the walk in cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 06-Aug-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 13-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris.
Correction: Wash, rinse, and sanitize the can opener at least every four hours if used. Correct By: 06-Aug-2014
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water is not available at the handwashing sink in the kitchen.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 07-Aug-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 07-Aug-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The ice scoop is being stored on top of the ice machine. The top of the ice machine is not clean.
Correction: Store the ice scoop in a clean location. Correct By: 07-Aug-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on food prep tables and stored in containers of water with no sanitizer residual.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 06-Aug-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The Pepsi display cooler (milk stored here) is 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. Correct By: 13-Aug-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light shield in the bakery dishwashing area is falling off of the fixture.
Correction: Repair the fixture. Correct By: 13-Aug-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Plaster is hanging from the ceiling in the bakery prep area.
Correction: Fix the ceiling so that hanging plaster does not let loose and potentially fall into food being prepared below. Correct By: 13-Aug-2014
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08/06/2014 | Routine | |
Restaurant representatives - add corrected or new information about Rowleys Bay Restaurant And Bakery, 1041 County Road Zz, Ellison Bay, WI 54210 »