- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: The coleslaw in the walk in cooler is not datemarked.
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 - SEPARATION (repeated violation)
Observation: There is Clorox bleach wipes and Raid bug spray above and next to food and single service items on prep cooler in kitchen. There is hand sanitizer and lotion stored over sugar packets and bottles of open liquor. *The Raid and Clorox were moved during inspection.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- FOOD CONTACT SURFACES - SOILED
Observation: The microwave is soiled.The ice shield has accumulated mold and is soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: There is duct tape holding the bar gun drain to the surface of the ice bin.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: There are single service cups stored on the floor in the basement. There is a bag of lids on the floor in the bar. *The single service cups in the basement were moved to a shelf during inspection.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- GARBAGE/REFUSE - FREQUENCY-REMOVAL
Observation: The waste recepticles appear to be full and are creating an odor.
Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light bulbs above the storage in the basement are exposed with no shield or otherwise shatter resistant light bulbs.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: No handwashing sign available by the handwashing sink in the kitchen, men's rest-room, or women's rest-room.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors in the kitchen are soiled under equiptment with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
11/20/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Bread/butter was noted stored under a pan of raw cod in the two-door glass front 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: PLUMBING - APPROVED SYSTEM
Observation: The indirect waste plumbing on two of the bar ice bin compartments needs to be installed via air-gap. The ice machine drain for the main storage bin must also contain an air-gap prior to entering waste plumbing.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code per SPS 382. Correct By: 24-Jul-2014
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Soap and sanitizer were noted stored above a shelf where food is thawing/slacking.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at the bar handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the kitchen handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Food products and utensils are stored in the basement are subject to contamination due to being below waste plumbing.
Correction: Remove food items from this area to an area not subject to contamination. Correct By: 24-Jul-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The two-door Superior preparatory cooler 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: 18-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The microwave is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Jul-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Utensils and equipment are noted stored below waste plumbing lines in the basement.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 24-Jul-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor of the kitchen, particularly beneath equipment, are soiled and require more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 24-Jul-2014
|
07/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about Sterling Chalet, 1271 Hwy 175, Hubertus, WI 53033 »