- Critical: TOXIC SUBSTANCES - STORAGE (repeated violation)
Observation: Road salt sotarage immediately adjacent to fresh produce.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 18-Apr-2016
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Mold and mildew inside of ice machine.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 18-Apr-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: True cooler has a defective grill.
Correction: Repair equipment to good condition or remove from premise. Correct By: 18-Apr-2016
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: All equipment (coolers, grills, fryers, etc) has excessive dirt buildup.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 18-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Horizontal surfaces and shelves throughout kitchen not maintained.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: Freezer not maintained.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 18-Apr-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: Broken floor tiles.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 18-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Floors throughout kitchen are not maintained.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Walls behind dishwasher has mold buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Apr-2016
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Auxiliary hood not maintained (excessive grease and dirt buildup).
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 18-Apr-2016
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03/21/2016 | Re-inspection | |
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Road salt sotarage immediately adjacent to fresh produce.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 18-Apr-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Mold and mildew inside of ice machine.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 18-Apr-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: True cooler has a defective grill.
Correction: Repair equipment to good condition or remove from premise. Correct By: 18-Apr-2016
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: All equipment (coolers, grills, fryers, etc) has excessive dirt buildup.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 18-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Horizontal surfaces and shelves throughout kitchen not maintained.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Freezer not maintained.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 18-Apr-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Broken floor tiles.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 18-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Floors throughout kitchen are not maintained.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Walls behind dishwasher has mold buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Apr-2016
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Auxiliary hood not maintained (excessive grease and dirt buildup).
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 18-Apr-2016
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03/18/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Improper storage of raw meat over vegetables in 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: 20-Jul-2015
- Critical: COOLING (repeated violation)
Observation: Improper cooling methods used for soup (beef & chicken), temp at 90°F.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Throw out all soup not at proper teperature (holding 140), Instructed manager on proper cooling techniques to use Correct By: 20-Jul-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food products in walk in cooler not held at proper temperature.
Correction: Throw out all potentially hazardous food, meat, eggs, salad dressing, and mayonaise products. Maintain cold potentially hazardous foods at or below 41°F Correct By: 20-Jul-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 30-Jul-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Lack of accurate, easyily readable thermometers in all coolers and freezers.
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: 30-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Preptable (48), Continental cooler (48), and walk in cooler (58) are not maintaining proper temperature of <41.
Correction: Repair equipment to good condition or remove from premise. Correct By: 21-Jul-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Floors in the kitchen not maintained (under cooking equipment).
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 30-Jul-2015
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07/22/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Improper storage of raw meat over vegetables in 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: 20-Jul-2015
- Critical: COOLING
Observation: Improper cooling methods used for soup (beef & chicken), temp at 90°F.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Throw out all soup not at proper teperature (holding 140), Instructed manager on proper cooling techniques to use Correct By: 20-Jul-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food products in walk in cooler not held at proper temperature.
Correction: Throw out all potentially hazardous food, meat, eggs, salad dressing, and mayonaise products. Maintain cold potentially hazardous foods at or below 41°F Correct By: 20-Jul-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 30-Jul-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Lack of accurate, easyily readable thermometers in all coolers and freezers.
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: 30-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Preptable (48), Continental cooler (48), and walk in cooler (58) are not maintaining proper temperature of <41.
Correction: Repair equipment to good condition or remove from premise. Correct By: 21-Jul-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors in the kitchen not maintained (under cooking equipment).
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 30-Jul-2015
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06/30/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Follow Up | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Some potatoes and lettuce found in an unwholesome condition.
Correction: Discard unsafe or adulterated food items. Correct By: 24-Oct-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw meats in the coolers.
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: 24-Oct-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Dairy products in Turbo Air cooler is cold held at 58°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 24-Oct-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: [Food item] in the walk-in cooler were not improperly date marked. [Describe].
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. Correct By: 24-Oct-2014
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: [Utensil or equipment] not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Correct By: 24-Oct-2014
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: Ensure the food staff is following the Wisconsin Food Code.
Correction: The person in charge shall provide training to employees on basic food handling and sanitation requirements. Correct By: 24-Oct-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 24-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Most all non-food contact surfaces of [equipment] are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 24-Oct-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap below the rear exit of the kitchen which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 24-Oct-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The Turo Air Cooler was not able to hold PHF at 41 or less..
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace Turbo Air Cooler. Correct By: 24-Oct-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The walls, ceiling, floors and alot of equipment is in need of repair.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe]. Correct By: 24-Oct-2014
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were rodent droppings present in the rear storage room.
Correction: Remove all rodent droppings. Correct By: 24-Oct-2014
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10/21/2014 | Routine | |
| No violation noted during this evaluation. | 03/10/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Walk in cooler is not cold held at 41 °F or less, reading 43 F.
Correction: Repair cooler to maintain cold potentially hazardous foods at or below 41°F Correct By: 04-Dec-2013
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Thermometers in coolers and freezers are not accurate or easily readable.
Correction: Provide thermomters that are accurate and easy to read. Correct By: 03-Jan-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the portable fan are soiled with debris and grease.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 03-Jan-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors in the kitchen are not properly maintained.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 03-Jan-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The freezer floors are not maintained.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 03-Jan-2014
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Auxillan hood is missing a filter and is soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 03-Jan-2014
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The main kitchen hood filter is soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials. Correct By: 03-Jan-2014
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12/17/2013 | Routine | |
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