Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employees must wash hands before working with food & beverage. Hands must be washed for at least 20 seconds. Hands must be washed as often as necessary to prevent contamination of food. Cloth rags and aprons cannot be used for drying hands. Hand sanitizer does not replace handwashing.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Single service spoons, forks, knives must be stored with handles in an upright position — and not reused.
-
Water safe source, hot and cold, under pressure.
|
Mar 14, 2006
|
82 |
-
Food from an approved source.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Improper food cooking or holding
|
Jul 18, 2006
|
79 |
|
No violation noted during this evaluation.
|
Jan 30, 2007
|
100 |
-
A certified restaurant manager must supervise this facility. A Wisconsin Department of Health and Family Services certificate must be posted in public view.
A person in charge must be present at all times to monitor employee handwashing, employee illnesses, food cooking and holding temperatures, cooling time limits, sanitizing and cross-contamination hazards.
-
Dishwashing facilities. Designed and maintained appropriately.
-
Food contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
Oct 2, 2007
|
67 |
-
Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
-
Improper food cooking or holding
|
Dec 18, 2007
|
90 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food from an approved source.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Improper food cooking or holding
|
Oct 8, 2008
|
83 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
|
Nov 19, 2009
|
99 |
-
A certified restaurant manager must supervise this facility. A Wisconsin Department of Health and Family Services certificate must be posted in public view.
A person in charge must be present at all times to monitor employee handwashing, employee illnesses, food cooking and holding temperatures, cooling time limits, sanitizing and cross-contamination hazards.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
|
Oct 18, 2010
|
85 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food from an approved source.
-
Food must be date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
-
Plumbing installed, maintained and protection
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
-
Toxic chemicals must be isolated from food, food contact surfaces and food equipment. All bottles must be labeled. Insecticides must be labeled "approved for use inside food establishments."
|
Oct 17, 2011
|
56 |
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