- Critical: PHF/TCS, COLD HOLDING
Observation: Multiple PHF's (dairy, cut/cooked vegetables) held between 50-55 in the back 1st prep cooler. All PHF's thrown out, cooler put offline.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- HAND DRYING PROVISION
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.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Non-food−contact surfaces of cooler equipment shelves have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: Window or door located in the stairwell has a cut open screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
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09/10/2015 | Routine | |
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: -Seal raw wood on the wall at the dish area.
-Repair the rusted flooring in the walk-in cooler.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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05/15/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat mushrooms stored under raw lobster in the prep cooler at the line.
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: PHF/TCS, HOT HOLDING
Observation: Prime rib in Vulcan hot holding cabinet is hot held at 110-114°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- FOOD CONTACT SURFACES - SOILED
Observation: -Clean the slicer is visibly soiled.
-Clean the floor under the cook line.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink at the dish area, nearby hand sink soap dispenser is not close enough to ensure proper hand washing.Provide paper towels at the kitchen/wait area hand sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: -Seal raw wood on the wall at the dish area.
-Repair the rusted flooring in the walk-in cooler.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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05/05/2014 | Routine | |
| No violation noted during this evaluation. | 12/10/2013 | Pre-inspection | |
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