- Critical: PHF/TCS, COLD HOLDING
Observation: The sausage in pizza prep cooler is cold held at 45°F. Keep the lid closed in between making pizzas.
The soup in the reach-in wait staff cooler is cold held at 47 F. The cooler was turned colder.
Violation corrected during inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- HAND DRYING PROVISION (corrected on site)
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The walk-in beer cooler floor is in disrepair. The establishment shall replace the floor prior to the next routine inspection.
Correction: Repair equipment to good condition or remove from premise.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior back door is not tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The wall to the left of the walk-in cooler and behind the dish machine area is leaking the insulation.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the above mentioned walls.
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04/08/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw shrimp and beef.
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: 23-Jan-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No datemarking observed for ready-to-eat foods that are held longer than 24 hours. This is a repeat violation.
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: 23-Jan-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the dish machine noted at 0 ppm.
Correction: Repair the dish machine. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 23-Jan-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the dish machine was observed at 0 PPM.
Correction: Repair the dish machine. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 23-Jan-2014
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Paint roller and paint tray noted on the floor of the walk-in freezer.
Correction: Remove so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 23-Jan-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: There is a lack of active managerial control in the establishment based on the amount of priority violations.
Correction: The person in charge shall obtain training or training materials in the areas of food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations. This has been a repeat violation for several years.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: The following noted soiled and require cleaning:
-Can opener
-Ice machine
-All walls
-All floors
-All equipment
-All drains (floor and air-gap for ice machine)
-All coolers
-All shelves
-Behind equipment
-Around and under the soda bag-in-a-box system
This has been a repeat violation for several years.
Correction: Maintain food contact surfaces in a clean condition.
- EATING, DRINKING, OR USING TOBACCO
Observation: Cigarettes noted on the floor of food storage area. This has been a repeat violation for several years.
Correction: Smoking is not allowed within the food establishment.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food is stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The homestyle refrigerator/freezer is not ANSI or NSF certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The walk-in bar cooler floor is starting to buckle and become not easily cleanable.
Correction: The floor will need to be repaired or replaced within two (2) years.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the kitchen is not self-closing or tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Dry storage area contains unnecessary items which provide harborage conditions for insects and rodents.
Correction: Remove all unnecessary items from this area to minimize harborage for pests.
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01/16/2014 | Routine | |
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