- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: The Steramine Sanitizer concentration was measured to be in excess of 400 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The bottom shelf of the reach-in cooler is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: The pizza oven is soiled with food debris.
Correction: Clean food cooking and baking equipment at least every 24 hours.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: The interior of the microwave is soiled.
Correction: Clean and maintain microwave.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the warewashing area are not shielded or shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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12/14/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
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12/22/2014 | Follow Up | |
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment.
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12/12/2014 | Routine | |
- Critical: PLUMBING - APPROVED MATERIALS (repeated violation)
Observation: The plumbing system or hoses used to convey water or water filter are not constructed of approved materials. The sink used to wash dishes does not have a faucet long enough to reach each side. Instead, there is a splitter on the end of the faucet and one side has a piece of garden hose attached to it and in the sink. These materials are not approved for use in the kitchen and they are leaking.
Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Must provide a faucet or extention on the faucet designed for use in the kitchen. May not have a hose hanging into the sink. Provide by Dec 4. Correct By: 04-Dec-2013
- APPROVED PROCEDURES - VARIANCE REQUIREMENT (repeated violation)
Observation: Variance Plan for the two-compartment sink is not being followed. The dishes are only being washed and rinsed, not sanitized.
Correction: Make correction to current procedure/practice to align with approved variance plan. Food prep staff must all be trained on how to wash, rinse and sanitize dishes by following the written approved instructions posted on your wall. If staff cannot show me how to wash dishes correctly on or after 12/4/13, then the health department will order a new NSF 3-compartment sink and a new NSF handwashing sink installed and operating within 30 days. This is the last opportunity to correct this problem. If this occurs again, the new sinks will be required. Correct By: 04-Dec-2013
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods. They had one but can't find it right now.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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. If you continue to use unscented bleach, then provide chlorine test strips for the kitchen. If you go back to the quat sanitizer (Shurguard), then provide quat test strips. Provide by Dec 4. Correct By: 04-Dec-2013
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at back room handwashing sink.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at back room or at front counter handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. I will provide new signs today.
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12/12/2013 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Food contact surfaces are not sanitized after cleaning. There have been many staff changes over the past year and current staff were not instructed to follow the written procedures for sanitizing dishes.
Correction: Clean and sanitize all utensils and equipment before contact with food. The written procedures are still posted on the wall. They do not have the Shurguard sanitizer listed on the instructions so we set up a sink with bleach water at 100 ppm today. Must follow written procedures.
- Critical: PLUMBING - APPROVED MATERIALS
Observation: The plumbing system or hoses used to convey water or water filter are not constructed of approved materials. The sink used to wash dishes does not have a faucet long enough to reach each side. Instead, there is a splitter on the end of the faucet and one side has a piece of garden hose attached to it and in the sink. These materials are not approved for use in the kitchen and they are leaking.
Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Must provide a faucet or extention on the faucet designed for use in the kitchen. May not have a hose hanging into the sink. Provide by Dec 4. Correct By: 04-Dec-2013
- APPROVED PROCEDURES - VARIANCE REQUIREMENT
Observation: Variance Plan for the two-compartment sink is not being followed. The dishes are only being washed and rinsed, not sanitized.
Correction: Make correction to current procedure/practice to align with approved variance plan. Food prep staff must all be trained on how to wash, rinse and sanitize dishes by following the written approved instructions posted on your wall. If staff cannot show me how to wash dishes correctly on or after 12/4/13, then the health department will order a new NSF 3-compartment sink and a new NSF handwashing sink installed and operating within 30 days. This is the last opportunity to correct this problem. If this occurs again, the new sinks will be required. Correct By: 04-Dec-2013
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods. They had one but can't find it right now.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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. If you continue to use unscented bleach, then provide chlorine test strips for the kitchen. If you go back to the quat sanitizer (Shurguard), then provide quat test strips. Provide by Dec 4. Correct By: 04-Dec-2013
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at back room handwashing sink.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at back room or at front counter handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. I will provide new signs today.
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11/26/2013 | Routine | |
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