- CONSUMER ADVISORY
Observation: The menu does not disclose that eggs served sunny-side up, over-easy, or otherwise soft cooked might be undercooked.
Correction: Modify the consumer advisory to disclose eggs that might be undercooked. For example in the current consumer advisory where is states "(hamburgers ordered rare, medium rare, or pink in the middle might be undercooked)" add after .......pink in the middle, "or eggs ordered sunny-side up, over-easy or otherwise soft-cooked
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: No thermometer was found in the waitstaff cooler (glass doors).
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 05-Apr-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Some of the shelves in the walk in cooler are rusty.
Correction: Repair equipment to good condition or remove from premise.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Men's room handwashing sink faucet does not stay activated for 15 seconds.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 22-Apr-2016
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: One of the light fixtures (near the dishwasher) does not have a shield.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 22-Apr-2016
|
03/22/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Ham, butter, tomatoes in the upper storage units of the food prep cooler were found at 51F, 55F, and 55F respectively.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The lower portion of the cooler was at an acceptable temperature. The issue may be that the foods were in the upper unit of the cooler were kept uncovered too long. Keep the foods in the cooler covered. Monitor the tempeture to ensure proper cold holding. Adjust the thermostat if required. The items were covered at the time of the inspection
- Critical: PHF/TCS, COLD HOLDING
Observation: Milk, yogurt, and whipped cream is stored in the Haier dorm style cooler. The interior temperature of this cooler is 46F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. This cooler since it does not meet ANSI standards cannot be used for storage of potentially hazardous foods. Provide a ANSI listed cooler for these items. Correct By: 12-May-2015
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: The meat slicer has an accumulation of old food debris.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Correct By: 11-May-2015
- WHERE TO WASH - UNAPPROVED SINK
Observation: Employees are using a sink that is used for handwashing as a vegetable prepartion sink
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 11-May-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for potatoes (cooked potatoes in a bulk clear pail and bisquit gravy were being cooled with the covers in place)
Correction: These foods must be cooled rapidly from 135 to 70 in 2 hours and from 135 to 41 or less in a total of six hours. Do not seal the covers while hot, so that the heat escapes rapidly.
- CONSUMER ADVISORY
Observation: The consumer advisory does not disclose what food items are served undercooked. Eggs are cooked to the consumer's liking.
Correction: Provide a disclosure of the menu items that are served undercooked. For example, place an asterisk next to the egg items that are cooked to order that leads to a footnote that states "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked may be undercooked. Whether dining out or preparing food at home, consuming undercooked meats, poultry, seafood, fish, or eggs, may increase your risk of foodeborne illness". Correct By: 18-May-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 11-May-2015
- HAND DRYING PROVISION
Observation: Single use toweling was not provided at all of the handwashing sinks.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 12-May-2015
- 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. Correct By: 25-May-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths were being stored on the preparation surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 11-May-2015
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: A gap exists between the handsink and the wall.
Correction: Enclose the space between the handsink and the wall to no more than 1 mm and seal the the sink to the wall. Correct By: 11-Jun-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The shelving units in the walk in cooler are very rusted.
Correction: Repair equipment to good condition or remove from premise. Correct By: 11-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The water in the steam hot hold unit was very dirty.
Correction: Remove the dirty water from the unit and clean the unit. Correct By: 18-May-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The non-visible sides of the refrigerator door handles have an accumulation of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-May-2015
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 11-Jun-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Condensate is accumulating in the food prep cooler. A sponge was noted laying in the bottom of the cooler.
Correction: Fix the plumbing in the cooler so that condensate does not accumulate inside the cooler. Correct By: 18-May-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Shielded or shatter-resistant lighting is not provided.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 18-May-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The following areas of the facility are not in good repair: the wall behind the dishwashing table is rotten
Correction: coving is in poor shape throughout the kitchen
|
04/29/2015 | Routine | |
Restaurant representatives - add corrected or new information about Village Cafe, 7918 Hwy 42, Egg Harbor, WI 54209 »