- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Ice making water is circulating against moldy surfaces in the ice machine.
Correction: Empty, disassemble, clean and sanitize the ice machine according to the manufacturer's instructions. The ice machine must be maintained free of mold. Correct By: 09-Jan-2016
- Critical: REHEATING FOR HOT HOLDING
Observation: Soups were improperly reheated. Soup was found at 95F and was placed in the hot hold from refrigeration at about 8AM. At about 10AM the soup temperature was less than 165F
Correction: Soups made in-house and previously cooled must be reheated to 165 within 2 hours.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Foods that require time/temperature control for safety in the bunker style cold holding unit were found at 48-50F. No cover is used to keep in the cold air.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator stated these item were placed in this cooler around 8am. At this inspection, the operator placed the cotainers of food in this cooler into the tall reach-in that was maintaing <41.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Meat stuffed breads, vegetable stuffed breads, cheese stuffed breads are being displayed at for sale at room temperature. The measured internal temperature of these breads was 93-97F at the time of the inspection.
Correction: These foods require time/temperature control for safety. Store at 41F or lower or contact inspector for requirements for using time as the control. These items were removed from sale at the time of this inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: House made pasta salad and cut melon were not date marked.
Correction: Date mark these items for a seven day expiration from the day they are made or cut. The operator dated these item at the time of this inspection.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on the menu is missing the disclosure of what food items are served undercooked. A reminder statement only is provided on the menu.
Correction: Provide a consumer advisory that contains both a disclosure and a reminder statement. For example for hamburgers and steaks that are served to the consumers liking, place a symbol next to the hamburger and steak items on the menu that leads to a footnote that state "Hamburgers and steaks ordered rare, medium rare, or pink in the middle might be undercooked. Consuming undercooked meat may increase your risk of foodeborne illness." For eggs that are cooked to the consumer's liking, place a symbol next to the egg items that leads to a footnote that states "Eggs ordered sunnyside up, over easy, or otherwise soft cooked might be undercooked. Consuming undercooked eggs may increase your risk of foodeborne illness" Correct By: 22-Jan-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Onions and potatoes are stored directly on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 09-Jan-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The following equipment is not in good repair: the bread display space (bread is in direct contact with the painted surfaces) has peeling flaking paint
Correction: shelves in the walk in cooler are rusted, the small mixing bowl used with the blender in the bakery finish area has a divot in the metal that traps food debris. Flaking rust and paint may contaminate food. Equipment that cannot be easily cleaned may be a source of cross contamination.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The non-visible sides of the refrigerator door handles have an accumulation of food debris.
Correction: Clean and sanitize these handle areas to avoid cross contamination.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights shields are missing from the fixture above the ice making machine.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 22-Jan-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: Floor areas throughout the kitchen and baking area are in poor shape. The floor is worn through in some areas. Some area have an accumulation lf thick caked on old food debris. The floor is uneven in some area causing food debris to become trapped.
Correction: Maintain the floor in a condition that is smooth, durable, and easily cleanable.
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01/08/2016 | Routine | |
- Critical: PACKAGE INTEGRITY
Observation: A can of applesauce in the back storage area has a dented seam on the top.
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated. Correct By: 21-Jan-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. The frequency of cleaning and sanitizing must be often enough to preclude mold. Correct By: 22-Jan-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Foods in the cook line prep cooler are not being held cold at 41F or lower. The air temperture in this cooler was 44F. Tuna salad in the top unit was 44F. The center of a stack of beef slices was 48F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator adjusted the thermomstat and cleaned the dust out of the condenser coils in attempt to resolve the temperature problem. Keeping the meats in covered containers and keeping the top door closed may also help to keep products at the required temperature. Found 39F on leaving this inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Opened packages of bulk salami and beef were not dated to keep track of seven days of refrigeration.
Correction: Once the factory package is opened, these foods (because they are marked 'keep refrigerated' must be date marked. 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. The operator provided a date mark on these items at the time of this inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: A bucket of chili was marked 1/10 and a bucket of marinara was marked 1/13. These are potentially hazardous ready to eat foods that exceeded seven days of refrigeration.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. If the products are reheated within the seven days to 165F the date marking may start over for another seven days if properly marked. The operator discarded these products at the time of this inspection.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Garbage barrels are being used to store bulk flours, sugar, and salt
Correction: Provide food grade storage containers. Correct By: 21-Feb-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Medicines, band aids, lotions are being stored in a basket above a food preparation table.
Correction: Store these items in a place where they cannot fall into or onto food items. Correct By: 22-Jan-2015
- PROPER COOLING METHODS - CRITERIA
Observation: A five gallon bucket of soup was being cooled in the freezer. A pan of previously hot held potatoes was covered with plastic wrap and being cooled in the food prep cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. It is recommended that the soups be cooled in shallow metal pans (no more than two or three inches deep with the covers off to increase the surface area for heat to escape from the container. Periodically stir the product during cooling. Foods must cool from 135 to 70 in two hours and 135 to 41 or lower in a total of six hours. Correct By: 22-Jan-2015
- CONSUMER ADVISORY
Observation: The consumer advisory is missing the disclosure (a statment of which menu items are or may be served undercooked). The menu has a reminder statement only.
Correction: Provide a consumer advisory that has both a disclosure and a reminder. For example, place an asterisk next to the egg items that states eggs served any style, that leads to a footnote that states "Eggs ordered over-easy, sunny-side up, or otherwise soft cooked may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meats, poultry, seafood or fish may increase your risk of foodeborne illness".
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener was noted with an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 21-Jan-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottles not labeled with contents. Employees stated that bottles are for water.
Correction: Label working containers. Correct By: 28-Jan-2015
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide a closed drinking cup in food preparation areas. A cup with a lid and straw is acceptable. Correct By: 22-Jan-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: The ice scoop was being stored on top the the ice machine. The top of the ice machine was dirty. The ice scoop also had some greasy debris on it.
Correction: Clean and sanitize the ice scoop. Store the ice scoop in a clean location. Correct By: 21-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters was stored in a bucket of soapy water.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 22-Jan-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: A bag of onions and potatoes are stored on the floor in the area of the ice machine.
Correction: Store all food items 6 inches above the floor. Correct By: 22-Jan-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The small dorm style refrigerator (milk is stored in this cooler) at the waitstaff prep area does not have a thermometer.
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: 28-Jan-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The shelves in the walk in cooler are very rusted. Rust particles were noted on container covers.
Correction: Repair equipment to good condition or remove from premise. Correct By: 21-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The door handles areas of many pieces of food equipment (ovens, walk in cooler handles, freezer handles) have an accumulation of food debris. The speed racks have an accumulation of debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 28-Jan-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light fixture above the ice machine is not shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 28-Jan-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The counter top at the pass through between the cooking and serving area has spots in the formica that are worn through to the particle board.
Correction: Maintain the counter in a condition that is smooth and easily cleanable. Correct By: 21-Feb-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The areas behind the equipment in the mixing area has an accumulation of debris. The floors in some areas have an accumulation of caked on food debris that leave the floor in a condition that does not meet the requirements of being easily cleanable.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/21/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: There currently is not air gap provided on sink designated for food prep, middle sink of 3 compartment sink per owner.
Correction: Provide an air gap on water supply side to protect water supply.
- CONSUMER ADVISORY
Observation: There is a consumer advisory on menu, but food items that may be raw or under cooked or may contain raw or under cooked are not denoted .
Correction: Denote items on the menu that pertain to the consumer advisory for animal foods served in a raw or undercooked condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink is full of dirty dishes during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- POSTING OF CERTIFICATE
Observation: Certified Food Manager Robert Sacturo is in the HealthSpace system, but the WI Certified Food Manager Certificate is not currently posted on site, Serv-Safe is posted.
Correction: Provide & Post an original State of Wisconsin food manager's certificate.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Two boxes of frozen chicken in cardboard boxes is being stored on the floor in the Vollrath Walk in Freezer.
Correction: Store all food items 6 inches above the floor.
- THAWING (corrected on site)
Observation: Frozen lasagna was being improperly thawed by being left out at room temperature.
Correction: Adjust procedures or methods to properly thaw foods. Employee put frozen lasagna pans in walk in cooler during inspection.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use styrofoam cups are being stored on the floor in the back dry storage room.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination and up off the floor.
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01/06/2014 | Routine | |
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