- 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop was improperly stored, the handle of the scoop was observed in contact with the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
|
07/29/2015 | Re-inspection 2 | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat food with bare hands at the grill.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: A tray of bacon sitting in front of the grill was noted at [87]°F. All potentially hazardous foods shall be held at 41 F or below. Either keep bacon in the cooler or have a small amount out on the tray that shall be used within 1 hour. Tray of bacon was discarded at the time of inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: The box of lettuce is stored on the floor in the walk-in cooler outside.
Correction: Store all food items 6 inches above the floor.
|
07/15/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Pizza slice in retail warmer is hot held at [110]°F. During inspection pizza was discarded. Observed a thermometer was placed inside unit since the last inspection, sitting on bottom surface. The unit thermometer read 150 F, the ambient temperature of the unit during inspection was observed at 115F. By the thermometer having direct contact with the hottest part this does not give an accurate ambient temperature of the unit. This was discussed during inspection, thermometer was hung on the rack instead. Discussed with staff that a food thermometer should be available for checking that all foods on the hot holding units are held at 135 F or above.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- POSTING OF CERTIFICATE (repeated violation)
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.
|
03/16/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat grilled cheese sandwich with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Pizza in retail hot holding unit is hot held at [105 ]°F. Items were discarded at time of inspection.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Roasted chicken, chili and meatloaf in the walk in cooler is improperly date marked. Items were date marked at time of inspection.
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: DATE MARKING - DISPOSITION (corrected on site)
Observation: Half gallon of milk in the 3 door cooler of resturant has exceeded its date mark of 3/2/15. Item was discarded at time of inspection
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Spray bottles of cleaning supplies are stored over to go cups in the outside cooler (turned off).
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- POSTING OF CERTIFICATE (repeated violation)
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.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Foods in the walk in cooler of the resturant 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops were improperly stored with the handle touching the ice, and the retail popcorn scoop is stored on top the popcorn.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The raw eggs in the walk in and to go cups and containers in the outside cooler stored on the floor.
Correction: Store all food items 6 inches above the floor.
- FOOD LABELS - LABEL INFORMATION (repeated violation)
Observation: Retail pizza and hot dogs are missing labeling information and the date made.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the walk in cooler of the resturant and the outside walk in cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
03/03/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw eggs in the retail store 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.
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: Curtons and bacon bits at salad bar in the customer self-service area is not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.
- Critical: REHEATING FOR HOT HOLDING
Observation: Chicken noodle soups and chili were being reheated in steam table - reheat rapidely on stove to reach 165F for 15 seconds and then can hothold at 135F or above.
Correction: Adjust procedures and methods to properly reheat food. [Explain].
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potato salad in salad bar is cold held at [50]°F. Add ice and use deeper dishes at salad bar so that food containers are surrounded by ice to maintain 41F or below.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap or backflow prevention at mopsink.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods in the retail store area.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- FOOD CONTACT SURFACES - SOILED
Observation: Meat slicer behind blade is visibly soiled with food debris.
Correction: Maintain food contact surfaces in a clean condition.
- POSTING OF CERTIFICATE (repeated violation)
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Bag of onions stored on the floor in the hallway.
Correction: Store all food items 6 inches above the floor.
- FOOD LABELS - LABEL INFORMATION
Observation: Packaged cookies in retail store noted without labeling information. Provide labels.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Prep cooler cutting board noted discolored and with many deep cuts.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Underside of milk despensor/cooler noted with food debris build-up.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the hallway to the walk-in cooler and wall noted damaged. Floor in dishwashing area missing tiles.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Fruit flys noted in kitchen specifically in soda syrup room. Spill of syrup noted which is most likely attractant for flys.
Correction: Routinely inspect facilities for insects and rodents.
|
05/12/2014 | Routine | |
Restaurant representatives - add corrected or new information about Three Squares Restaurant, 1222 W Fulton St, Waupaca, WI 54981 »