- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There is ready-to-eat cheese stored under raw shell eggs 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. Correct By: 26-Jan-2016
- Critical: PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED
Observation: Swiss cheese in walk-in cooler is heavily molded.
Correction: Discard food that can not be safely reconditioned or is adulterated. Correct By: 26-Jan-2016
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: There is no detectable level of sanitizer on glasses after a cycle on the carousel dish machine at the bar. The sanitizer appears expired and colorless instead of the normal yellow color.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator connected and primed new container of sanitizer into the bar dish machine and repaired feed tube at end in machine, and machine is now sanitizing at 50 ppm.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for ground beef in deep portions in two plastic tubs in walk-in cooler. Beef stirred multiple times, but is still not cooling fast enough to go from 135F to 70F within 2 hours.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Beef divided to 3 metal sheet pans and two plastic tubs. Beef is now 70F and continuing to cool.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Ice machine drain is completely plugged with biofilm and is not draining meltwater from ice.
Correction: Clean and sanitize ice machine within 24 hours and at a frequency necessary to prevent biofilm accumulation.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Employee bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in employee bathroom for use with sanitary napkins. Correct By: 26-Feb-2016
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Employee toilet room door is not self-closing.
Correction: Provide a self-closing door mechanism on the employee toilet room door. Correct By: 26-Apr-2016
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01/26/2016 | Routine | |
- PERSONAL CLEANLINESS - JEWELRY (repeated violation)
Observation: Employee noted wearing wristwatch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 29-Sep-2014
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Employee toilet room door is not self-closing.
Correction: Provide a self-closing door mechanism on the employee toilet room door. Correct By: 13-Oct-2014
- CATEGORY ASSIGNMENT (repeated violation)
Observation: Food establishment is operating beyond their current food permit category assignment. Observed raw meat, seating capacity over 50, promotion of deliver on menu and car topper sign, cooked and cooled soups and brats, and boiling of food by deep frying. Any five or more complexity factors makes a restaurant facility complex.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference in license fee for 2014-2015 licensing year is $210 payable to, "Department of Health Services, Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701." Correct By: 29-Oct-2014
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10/31/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: The mushrooms on the side of the flat grill are hot held at 95.0°F. Diced onions on the side of the flat grill are hot held at 121.8F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Onions and mushrooms were put away in the Delfield 6000XL to cooler during the inspection. Verify that foods are cooled from 135F to 70F within 2 hours.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Sliced ham in the Delfield 6000XL cooler is cold held at 43.7°F. Raw ground beef in the same cooler is held at 50.0F. Pizza sauce in the 3 door prep cooler is held at 46.0 and sliced mushrooms in the same cooler are held at 45.9.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Sauce has cooled to 42.9F and mushrooms in cabinet have not cooled. Sliced mushrooms in top are 38.5F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: This is a third consecutive repeat violation. Multiple jars of soup in the Jordon reach-in cooler and potato salad in the 2 door prep cooler 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. Refrigeration prevents food from becoming a hazard by significantly slowing the growth of most microbes. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. All soups and the potato salad were date marked during the inspection.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site) (repeated violation)
Observation: Two working spray bottles of delimer are not labeled.
Correction: Operator labeled working containers.
- PERSONAL CLEANLINESS - JEWELRY (repeated violation)
Observation: Employee noted wearing wristwatch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 29-Sep-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (repeated violation)
Observation: The bread and fish in the walk-in freezer are uncovered and exposed to dust.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 29-Sep-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: This is a third consecutive repeat violation. The boxes of shredded cheese and chicken are stored on the floor in the walk-in cooler. The pan of frozen fish and bags of raw meat are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 30-Sep-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Piece of brown cardboard from the exterior of a box is used as a divider between shrimp and other food in the Turbo Air TSF-23SD freezer. Card board is not nonabsorbent or easily cleanable. Cardboard boxes may also be unsanitary on the outside from shipping.
Correction: Discard cardboard and discontinue use of cardboard as a food contact surface. Correct By: 29-Sep-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over the Jordon cooler and Beverage Air MT38 2 door cooler are not shatter resistant, shielded, or coated.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 13-Oct-2014
- TOILET FACILITIES - ENCLOSED
Observation: Employee toilet room door is not self-closing.
Correction: Provide a self-closing door mechanism on the employee toilet room door. Correct By: 13-Oct-2014
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. Observed raw meat, seating capacity over 50, promotion of deliver on menu and car topper sign, cooked and cooled soups and brats, and boiling of food by deep frying. Any five or more complexity factors makes a restaurant facility complex.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference in license fee for 2014-2015 licensing year is $210 payable to, "Department of Health Services, Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701." Correct By: 29-Oct-2014
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09/29/2014 | Routine | |
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