- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations in the sanitizer buckets. Kit was on order at reinspection per Chef.
Correction: Provide a test kit or other device for measuring the concentration of chlorine solutions.
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Employee restroom is not equipped with a self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The glass in the front door is cracked.
Correction: Replace the broken glass.
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07/21/2015 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Establishment had run out of single use gloves and employees were handling ready to eat foods with their bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods - ensure a constant supply is available.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Not all of the potentially hazardous ready to eat foods in the coolers are properly 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.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach is not being used according to manufacturer’s use directions - there was well over 200 ppm residual in the sanitizer solution.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use - mix chlorine sanitizer to 50 - 100 ppm.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations in the sanitizer buckets.
Correction: Provide a test kit or other device for measuring the concentration of chlorine solutions.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Foods such as salt / sugar (?) stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- PROPER COOLING METHODS USED - FROZEN FOOD
Observation: Foods in the back room freezer are not solidly frozen.
Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Straws and stir sticks at the bar are stored open and subject to contamination by
patrons, insects, or the environment.
Correction: Properly protect all single service items from contamination from patrons or the environment.
- TOILET FACILITIES - ENCLOSED
Observation: Employee restroom is not equipped with a self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The glass in the front door is cracked.
Correction: Replace the broken glass.
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07/17/2015 | Routine | |
| No violation noted during this evaluation. | 03/17/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The concentration of sanitizer for storing wiping cloths in the kitchen and bar is undetectable.
Correction: Provide the proper concentration of sanitizer for storing wiping cloths in accordance with 4-501.114.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory is provided on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Include an asterik next to the animal foods that may be served raw or undercooked.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Wet wiping cloths were observed laying on the bar sink.
Correction: Store wiping cloths in a sanitizing solution.
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08/21/2014 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: An employee was observed handling lunch meat with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw chicken is stored on top of raw sausage in the 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: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Containers of food in the coolers are 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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The concentration of bleach sanitizer for the wiping cloths is >200ppm.
Correction: Mix the sanitizer concentration in accordance with 4-501.114.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Include an asterik next to the animal foods that may be served raw or undercooked.
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: The water at the employee bathroom handwashing sink is not under pressure.
Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The kitchen handwashing sink is being used as a pre-wash sink so is clogged with standing water and food debris.
Correction: Use the wash compartment of the warewashing sink to wash ware
- POSTING OF CERTIFICATE
Observation: Although Gregory Allan has a current State of Wisconsin food manager’s certification, the certificate is not posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- OPEN DRINK CONTAINER (corrected on site)
Observation: An uncovered drinking cup was observed in the food preparation area.
Correction: Provide a covered beverage container in the food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: The scoop in the ice maker is stored with its handle laying in the ice.
Correction: Store the ice scoop with the handle extended above the ice.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: A wet wiping cloth was observed laying on the prep table.
Correction: Store wiping cloths in a sanitizing solution.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Drinking glasses are stored upside down on the lower shelf of the bar display cooler with rims in direct contact with condensate and dirt.
Correction: Store the glasses in a clean dry manner so they are not exposed to contamination.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The employee bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in the employee bathroom.
- HANDWASHING SIGNAGE
Observation: No handwashing signage is provided at the bar handwashing sink and the bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: The current permit is not posted in establishment
Correction: Post the permit in public view.
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08/12/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: There is no sanitizer in the establishment.
Correction: Provide sanitizer.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: There is no handwashing sink located behind the proposed bar.
Correction: Install a handwashing sink behind the bar area before the bar is used to pour and/or mix drinks.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device is available at the bathroom handwashing sink.
Correction: Provide single-use toweling or other approved devices at the bathroom handwashing sink.
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06/18/2014 | Pre-inspection | |
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