Rye, 308 W College Ave, Appleton, WI 54911 - Restaurant inspection findings and violations

Business Info

Name: RYE
Address: 308 W College Ave, Appleton, WI 54911
Type: Restaurant
Total inspections: 3
Last inspection: 09/24/2015

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Inspection findings	Inspection date	Type
Critical: APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - HACCP PLAN - C. BOT AND LM (repeated violation) Observation: Reduced oxygen packaging used for raw meats is not controlling for the growth and toxin formation of Clostridium botulinum or Listeria monocytogenes. Correction: Prohibit using reduced oxygen packaging until a variance for the procedure is approved by the department. Correct By: 15-Oct-2015 APPROVED PROCEDURES - ROP - HACCP PLAN (repeated violation) Observation: Reduced oxygen packaging used for raw meats and cheese does not have an approved HACCP plan or is not following the HACCP plan.. Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan. Correct By: 15-Oct-2015	09/24/2015	Re-inspection
Critical: DATE MARKING - DISPOSITION Observation: Various food items in various refrigeration units is not provided with date marks. Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Make sure all required foods are date marked. Critical: APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - HACCP PLAN - C. BOT AND LM Observation: Reduced oxygen packaging used for raw meats is not controlling for the growth and toxin formation of Clostridium botulinum or Listeria monocytogenes. Correction: Prohibit using reduced oxygen packaging until a variance for the procedure is approved by the department. Correct By: 15-Oct-2015 APPROVED PROCEDURES - ROP - HACCP PLAN Observation: Reduced oxygen packaging used for raw meats and cheese does not have an approved HACCP plan or is not following the HACCP plan.. Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan. Correct By: 15-Oct-2015 FOOD TEMPERATURE MEASURING DEVICES - PROVIDED Observation: No thermometer is present for monitoring temperatures in foods. Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A chlorine test kit and quaternary ammonia test is not available for checking sanitizer concentrations. Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. HAND DRYING PROVISION Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying. Handwash sink at front of kitchen and at bar. (Common towels are not allowed) Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. 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 60 days. Correct By: 16-Nov-2015 IN-USE UTENSILS, BETWEEN USE STORAGE Observation: Round containers being used as dispensing utensils in steel oats, rice and pancake mix to name a few. Correction: Provide a utensil that has a handle to extend out of the food to prevent cross contamination. 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 - FOOD PREPARATION Observation: Food is subject to potential contamination by washing, rinsing and thawing food in 3 compartment sinks and not in food preparation sink. Correction: Use the designated food preparation sink for all washing, rinsing and thawing of food. Remove food from this location or provide alternate methods to protect food from contamination.	09/15/2015	Routine
No violation noted during this evaluation.	10/28/2014	Pre-inspection

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