- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Wet wiping cloths are not being stored in sanitizer solution.
Correction: Cloths used for wiping counters / tables shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The ice machine is not working, the back chest freezer lid is held together with rope, the seals are coming off the prep table doors, and a plastic bag is being used as a warewash sink stopper.
Correction: Repair equipment to good condition or remove from premise. Provide proper stoppers for sink drains.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES
Observation: There is a build up on trash, old wood, crates, etc in the outside dumpster / storage area.
Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.At recheck a lot had been done but still building materials to get into dumpster.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Items unnecessary to food production such as a ladder and snowblower are stored in the pantry area.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. At recheck snowblower had been removed.
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02/04/2016 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Coleslaw stacked in the top of the prep table is holding at 46 degrees and breading that is not sifted to remove doughballs is being stored at ambient temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Store fewer containers of coleslaw in the top of the prep table to maintain lower levels and proper temperatures. If the breading is to sit out at ambient temperature it must be sifted at a minimum of every four hours to remove excess moisture and doughballs.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: TCS foods such as pre cooked chicken, baked potatoes, coleslaw prepared on site, milk, etc are not being 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.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometer not calibrated properly - the thermometer was reading 88 degrees in 98 degree water.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications - replace if not able to calibrate.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottles of cleaners (?) not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The water was not running in the dipper well for the ice cream scoops.
Correction: The water must run continuously through the dipper well being used to hold ice cream scoops.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Scoops without handles were in breading, bulk containers, and prep table trays and tongs were submerged in the hot sauce.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wet wiping cloths are not being stored in sanitizer solution.
Correction: Cloths used for wiping counters / tables shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The ice machine is not working, the back chest freezer lid is held together with rope, the seals are coming off the prep table doors, and a plastic bag is being used as a warewash sink stopper.
Correction: Repair equipment to good condition or remove from premise. Provide proper stoppers for sink drains.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces throughout such as shelves, food cart, interiors of coolers and the microwave, exteriors of equipment (especially handle areas), etc are soiled with food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Several pairs of tongs are hanging over pipes above the warewash sink.
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.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES (repeated violation)
Observation: There is a build up on trash, old wood, crates, etc in the outside dumpster / storage area.
Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Items unnecessary to food production such as a ladder and snowblower are stored in the pantry area.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire kitchen & pantry area is in bad need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES
Observation: The toilet needed cleaning.
Correction: Clean plumbing fixtures as often as necessary to keep them clean.
- TOXIC SUBSTANCES - PERSONAL CARE ITEMS
Observation: Employee care items such as burn spray and lotion are improperly stored in kitchen.
Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.
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02/01/2016 | Routine | |
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: To go containers without handles were being used as scoops and stored in in bulk items such as breading and scoops in bulk items such as sugar had their handle down in the product.
Correction: Provide scoops with handles and store in the bulk products with the handles up out of the product.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Home style crock pot for the chili is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES (repeated violation)
Observation: There are a lot of plastic flats, discarded building materials, equipment, etc in the dumpster corall area. At recheck progress had been made - still items to remove.
Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: There is damage to the ceiling in the back storage room. There is a patch of duct tape on the wall above the warewashing sink. At rechekc owner indicated work was to be started later in the day.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant.
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09/22/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There was raw hamburger above ready to eat food in the prep table.
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: REHEATING FOR HOT HOLDING
Observation: Pre cooked wings were reheated to anywhere between 124 and 160 degrees for holding.
Correction: Adjust procedures and methods to properly reheat food. As previously it would not be recommended to pre cook / cool / reheat these wings - just fry and serve.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: No one was monitoring hot hold temperature and the flame was not on for the Italian sandwich meat which was at 104 and 108 degrees.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Both containers were discarded at inspection.
- Critical: PHF/TCS, COLD HOLDING
Observation: At start of inspection there was a lug of pre cooked chicken wings sitting out that an employee immediately covered and put in walk in - these were found to be at 54 degrees. Foods such as gyro meat in the prep table were at 43 and products such as cheese in the top of the prep table were at 52 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Pre cooked chicken sitting out for convenience has been an ongoing issue and is not allowed - it must be in temperature control as discussed if not using time as a control.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Employee was noted cleaning tongs by rinsing under spray nozzle - soapy scrub - again rinsing under nozzle and putting away. There was no sanitizing.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Chlorine level in sanitize rinse was well over 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: The three compartments of the sink were not used for warewashing - wash was done from a bucket and rinse was from sprayer nozzle..
Correction: Use all compartments of the provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No one was able to find a thermometer for measuring food temperatures at time of inspection.
Correction: Provide AND USE thermometers that are easily accessible and capable of taking temperatures in food.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: To go containers without handles were being used as scoops and stored in in bulk items such as breading and scoops in bulk items such as sugar had their handle down in the product.
Correction: Provide scoops with handles and store in the bulk products with the handles up out of the product.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: There were no sanitizer buckets for storing the used / wet wiping cloths.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Home style crock pot for the chili is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Lid / seals of the chest freezer in the back storage room are damaged and must be replaced.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces throughout such as the exterior of the nacho machine, knife holder, shelving, etc are very sioled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The center compartment of the 3 compartment warewashing sink is not draining properly.
Correction: Clean / repair lines to provide proper flow.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES
Observation: There are a lot of plastic flats, discarded building materials, equipment, etc in the dumpster corall area.
Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in front area where pointed out at inspectin is not coved.
Correction: Provide base coving.
- WALL AND CEILING COVERINGS AND COATINGS
Observation: There is damage to the ceiling in the back storage room. There is a patch of duct tape on the wall above the warewashing sink.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is a large build up of grease on the floor / wall in the fryer area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/16/2014 | Routine | |
- Critical: EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - SAFE (repeated violation)
Observation: Frozen food such as chicken livers are stored in non food grade bags. At rechecks, foods are being properly packaged. Some remaining chicken livers were still in improper bags.
Correction: Store foods in food grade bags if portioned and removed from original packaging.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Once again tape is holding together the lid of the ice bin, plastic on the tops of the chest freezers is broken, the lower interior of the right hand cover lid of the prep table is falling, At recheck a piece of clear plastic had been installed in ice bin lid. This cannot be properly cleaned and also had water condensing behind it which dripped into the ice bin when the lid was lifted. At second recheck owner indicated that a new lid was on order for the ice bin and will be installed as soon as it arrives.
Correction: Repair equipment to good condition or remove from premise.
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11/18/2013 | Re-inspection 2 | |
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Au Jus in the steam table was holding at 79 degrees. At recheck Italian beef was holding at 133 degrees (no au jus).
Correction: Maintain hot potentially hazardous foods at or above 135°F - the steam table must not be turned off if boiling - adjust the temperature to proper holding temperatures..
- Critical: EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - SAFE (repeated violation)
Observation: Frozen food such as chicken livers are stored in non food grade bags.
Correction: Store foods in food grade bags if portioned and removed from original packaging.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe food handling requirements such as proper cooking temperatures for Gyro meat and ground beef. At recheck PIC was unsure of proper cooling times and reheating procedures also.
Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Equipment such as the slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The warewash sink has pulled away from the wall and is no longer caulked to the wall. At recheck sink was secure but not yet caulked.
Correction: Secure sinks to the wall and caulk to the wall to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Once again tape is holding together the lid of the ice bin, plastic on the tops of the chest freezers is broken, the lower interior of the right hand cover lid of the prep table is falling, At recheck a piece of clear plastic had been installed in ice bin lid. This cannot be properly cleaned and also had water condensing behind it which dripped into the ice bin when the lid was lifted.
Correction: Repair equipment to good condition or remove from premise.
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11/11/2013 | Re-inspection | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES
Observation: Pizza puffs labelled "Needs to be fully cooked" were only cooked to 128 degrees (recooked to 167 immediately). Gyro meat was being cut off the cone at 142 Degrees.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. [Describe proper temperature for the food product in question]
- Critical: COOLING
Observation: Chicken in lugs in walk in is not cooling properly and is at 85 °F after two hours.
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.
- Critical: PHF/TCS, HOT HOLDING
Observation: Au Jus in the steam table was holding at 79 degrees.
Correction: Maintain hot potentially hazardous foods at or above 135°F - the steam table must not be turned off if boiling - adjust the temperature to proper holding temperatures..
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially hazardous ready to eat foods such as cooked chicken and gyro meat as well as coleslaw and other items in the coolers were not 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: EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - SAFE
Observation: Frozen food such as chicken livers are stored in non food grade bags.
Correction: Store foods in food grade bags if portioned and removed from original packaging.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Black Flag insecticide was stored above food equipment.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Use only chemicals allowed for use in food establishments.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe food handling requirements such as proper cooking temperatures for Gyro meat and ground beef.
Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process (Gyro meat and possibly chicken) has no prior approval. Note - employe was instructed that the gyro meat must be cooked in one continuous process - later in the inspection it was noted that the cooker had been turned off again.
Correction: Food improperly prepared shall be discarded. Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees.
- PROPER COOLING METHODS - CRITERIA
Observation: Foods such as chicken and gyro meat were being cooled in covered plastic containers.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED
Observation: It was noted at inspection that warewashing procedures are inadequate as evidenced by old date markers remaining on containers to be covered by new date markers.
Correction: Step up effort on warewashing - if properly washed, prior date markers should be removed in the warewashing process.
- FOOD CONTACT SURFACES - SOILED
Observation: Equipment such as the slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - HAIR RESTRAINSTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the prep table and freezer were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Food containers such as breadings / flour are not properly labeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: The ice cream scoop dipper well water supply was barely dripping. Scoops without handles were stored in bulk foods such as spices.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended. Water at the dipper well must run constantly and have sufficient flow to wash away food particles.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters are not being stored in sanitizer solution..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THAWING
Observation: Chicken was sitting out at ambient temperature to thaw (frozen interior to 36 degre exterior)..
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD LABELS - PROVIDED
Observation: Packaged food such as the coleslaw in the self serve 7-Up cooler is not labeled.
Correction: Packaged foods shall be labeled as required by law.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The warewash sink has pulled away from the wall and is no longer caulked to the wall.
Correction: Secure sinks to the wall and caulk to the wall to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Once again tape is holding together the lid of the ice bin, plastic on the tops of the chest freezers is broken, the lower interior of the right hand cover lid of the prep table is falling,
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of equipment throughout are in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Utensils such as spatulas and cutting boards were stored by sticking behind a drain line.
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.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire facility is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOXIC SUBSTANCES - PERSONAL CARE ITEMS
Observation: Employee burn spray is improperly stored in kitchen.
Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.
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11/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Super Steaks & Lemonade, 1601 Taylor Ave, Racine, WI 53403 »