- SURFACE CHARACTERISTICS - INDOOR AREAS (repeated violation)
Observation: Tiles broken in mens restroom, women's restroom.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 13-Nov-2015
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09/18/2015 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Frozen beef tips, cooked smoked meats in walk in cooler missing date mark.
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: 13-Aug-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: Chlorine sanitizer for dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 13-Aug-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: No hot water available at bar handwashing sink (broken valve) or server station.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 21-Aug-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Tiles broken in mens restroom, women's restroom.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 13-Nov-2015
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08/13/2015 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of stove, ovens, fryers and other equipment] are soiled with food particles and grease].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Jun-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The inside of the freezers and refrigeration is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 23-Jun-2014
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07/03/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat cooked meats stored on the same shelf as raw meats in the walkin 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-Jun-2014
- Critical: PHF/TCS, HOT HOLDING
Observation: Prime Rib in oven is hot held at 119°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 20-Jun-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Ham and other products being held in the walkin cooler is cold held at 43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 20-Jun-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Homemade gravey in walkin cooler is not date marked. Product sat on the bottom shelf under raw food
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: 20-Jun-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer is not being used according to EPA registed label use instructions and is at 0 PPMS in the barwash machine at the time of inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 20-Jun-2014
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Chlorine in the sanitizer bucket is not being used according to manufacturer’s use directions. The chlorine was in excess of 200 ppms at the time of inspection
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Correct By: 20-Jun-2014
- FOOD CONTACT SURFACES - SOILED
Observation: THe Juice machine and stainless steel tables is visibly soiled during the inspection.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 20-Jun-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. At the time of inspection Matt Sampson Stated that he had send in his paperwork to the State. I checked with the State, as of 6/23/14 the only record for Matt was CFM which expired in 2011
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 19-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The cooking utensils and ice scoop was improperly stored the cooking utensls were stored food surface up and the ice scoop in the servers line as store with the handle laying in 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. Correct By: 20-Jun-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The potatoes is stored on the floor in the storage area next to the walkin cooler].
Correction: Store all food items 6 inches above the floor. Correct By: 20-Jun-2014
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer in walkin cooler, prep tops and freezing and refrigeration units is not properly located or missing at the time of inspection.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 23-Jun-2014
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: the interior of the ice machine had mold and bacterial slime growth on the surface.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 23-Jun-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of stove, ovens, fryers and other equipment] are soiled with food particles and grease].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Jun-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The inside of the freezers and refrigeration is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 23-Jun-2014
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: One of the female stalls is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 23-Jun-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Some of the lights located in the food prep area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 23-Jun-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at servers line handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 23-Jun-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors and wall of the food prep area are covered in grease and food accumulations. At the time of the inspection I found a good amount of grease and food accumulations on the walls and floors of the facility.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Jun-2014
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06/20/2014 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided under the ice machine in the bar. There is an empty chemical bottle connected directly to the flood rim outlet.
Correction: An air gap is provided
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10/02/2013 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods (taco meat, deli meats, cooked brisket, cooked corned beef and cooked pasta) stored under ground raw duck and raw ground beef in the walk in cooler and in the stand up cooler in the kitchen.
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: 19-Sep-2013
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Ground duck, whole chicken breasts and whole cuts of meat are inadequately stored over/under one another in the walk in cooler and reach in cooler. .
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 19-Sep-2013
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The Pro Power chlorine sanitizer for the low temp dish machine is not being used according to EPA registed label use instructions and is at 0 PPM during inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 19-Sep-2013
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: The vegetable chopper and the meat slicer used with potentially hazardous food (temperature controlled for safety) are not cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Correct By: 19-Sep-2013
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided under the ice machine in the bar. There is an empty chemical bottle connected directly to the flood rim outlet.
Correction: Provide an air gap on water supply side to protect water supply. In this case, contact a licensed plumber to correct the lack of having an air gap. Correct By: 24-Sep-2013
- 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. Correct By: 18-Sep-2013
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Various foods in the stand up cooler 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. Correct By: 19-Sep-2013
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: The ice in the ice machine is subject to potential contamination by evidence of mold inside the machine. .
Correction: Clean and monitor this area of the ice machine on a more frequent basis to keep the ice safe and from contamination. Correct By: 19-Sep-2013
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside and outside of microwave is heavily soiled.
Correction: Clean and maintain microwave on a more frequent basis. Correct By: 19-Sep-2013
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that cooking/eating utensils are stored on the shelves in the kitchen where the food or lip contact surface could be contaminated. Utensils are stored with the handles down.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Correct By: 19-Sep-2013
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The walls by the dish washer and near the vegetable chopper are heavily soiled with food splatter and food stains.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 24-Sep-2013
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Excessive flies found throughout the establishment in the kitchen, bar and food storage areas.
Correction: Rountinely inspect facilities for insects and rodents and take preventive measures to reduce them. Correct By: 24-Sep-2013
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: There are personal items (cigarettes, cell phone) stored amongst food items in the corner of the kitchen.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Also, arrange all of these items to prevent accumulation of unnecessary items. Store all personal items separately from food used for public consumption. Correct By: 24-Sep-2013
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09/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about View Bar And Grill The, N3020 State Rd 16, La Crosse, WI 54601 »