Around the Lakes Family Restaurante, 515 E. Wisconsin Avenue, Oconomowoc, WI 53066 - Restaurant inspection findings and violations
Business Info
Address: 515 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 569-8965
Total inspections: 5
Last inspection: Dec 8, 2010
(the higher the better)
81
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Dec 15, 2009 | 58 |
|
Dec 22, 2009 | 87 |
|
Nov 17, 2010 | 76 |
|
Nov 24, 2010 | 95 |
|
Dec 8, 2010 | 81 |
Violation descriptions and comments
Dec 15, 2009The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash.
• There was no paper towels and soap at either of the hand wash sinks in the kitchen area
• Observed little to no hand washing during inspection.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.
Observed food employees handling toast with their bare hands.
• No employee may handle ready-to-eat foods with bare hands.
• Gloves, tongs, etc must be used to prevent bare hand contact.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was no soap available at either hand wash sink in kitchen area
• Violation corrected: soap was restocked
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• No paper towels at either hand wash sink in kitchen area
• Violation corrected: paper towels were restocked.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• The following items were soiled and need to be cleaned:
o Can opener blade
o Slicer
o Food containers in walk-in cooler
o Large ice bin on rollers
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.
o Ribs and chicken: 83f
o The following were just put on hot hold unit.
o Violation corrected: Am told food was only on hot hold unit for 20 minutes. Chicken and ribs were put in the oven to be reheated properly
o Stuffing: 100f
o Chili: 83f
o Violation corrected: stuffing and chili were both rapidly reheated to 165f for 15s on the stove.
o Hot hold unit water was 165f. Food was not reheated properly before being put on hot hold unit.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
o Some foods were being date marked, however many not dated (examples: cooked noodles, sauces, cooked meats, etc)
o Also, there were dates on some of the food products (stuffing) that stated 11-19. Am told that they were old date stickers and the food was
made on 12-13.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5°C (41°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
o Weather stripping at bottom of back door needs to be replaced, there is a gap at the bottom of the door.
Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
o Knives stored in between equipment
o Ice scoop in server area laying in ice. Needs to be stored in ice with handle extended.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
**Critical Violation 45 C**: 4-101.11 Characteristics.
o Dish washing racks being held together with wood. Need to be replaced. Wood is not an approved surface.
o Shelving in walk-in cooler noted at rusty and in ill repair.
o Walk-in freezer noted with much ice build up which makes it very difficult to clean the floors, etc. Repair and clean.
o Plastic flaps going into walk-in cooler are in ill repair. And need to be cleaned. Some are missing and others are ripped.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 45 V: 4-501.12 Cutting Surfaces.
o All cutting boards throughout the kitchen area need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
o The following surfaces were soiled and in need of way more frequent cleaning:
o Shelving throughout kitchen, in cooler, in walk-in, etc
o Handles of ALL equipment, coolers, freezers, microwave, especially the flat top stove, etc
o Ceiling and walls in grill area noted with much build up. Clean and maintain.
o Under and behind all equipment throughout kitchen, grill line equipment, coolers, freezers, dish area, under 4 compartment sink
(pipes under sink too)
o Walls in dish washing area (caulking needs to be replaced)
o Ceiling in dish area
o Top and crevices of dish machine
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
o Gaskets of some of the coolers and freezers were in ill repair.
o All were soiled and in need of cleaning.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
o Surfaces throughout kitchen area: handles of equipment, floors, walls, ceiling, side of equipment, shelving, etc need to be cleaned more
frequently
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. This requirement does not apply to
cleaning that is necessary due to a
spill or other accident.
4-compartment sink (NSU) + low temperature dish machine, 100ppm chlorine sanitizer, all dishware goes through dishmachine+ separate hand wash
sink.
Waitstaff are has 2-separate hand wash sinks.
Temperatures recorded during inspection:
Walk-in cooler: 40f; meatballs 39f, marinara sauce 40f
Walk-in freezer: 17f
True freezer: (-)7f
Hot hold unit: chicken 83f, stuffing 100f, chili 83f
Prep cooler: 40f
Hot hold water: 165f
Expo prep cooler: 40f
Cake cooler: 38f
Beer cooler: 40f
Ice cream freezer: (-)13f
The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• Observed dish washer handling soiled dishes and then move to stocking the grill line cooler without washing his hands.
• Employees must wash hands after changing tasks
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following were soiled and in need of more frequent cleaning:
o Shelving that holds pots and pans
o Bottom of upright prep cooler
o Sides of broaster, under/behind broaster
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 C: 6-202.14 Toilet Rooms, Enclosed.
• Employee restroom needs to have as self-closing door.
• Repair.
A toilet room located on the PREMISES shall be completely enclosed and provided with a
tight-fitting and self-closing door except that this requirement does not apply to a toilet
room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided
by the management of a shopping mall.
Violation 53 Q: 6-501.11 Repairing.
• Plastic flaps on walk-in cooler door are discolored and in ill repair.
• Replace.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 54 D: 6-303.11 Intensity.
• Lights on grill line (under hood) were not working.
• Repair.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
No Points- Please be advised…
The operator is responsible for food safety by actively managing foodborne illness risk factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Low temperature dish machine 50ppm chlorine sanitizer + 4-compartment (NSU) + sep. hand wash sink
Multiple sinks in server area.
Temperatures recorded during inspection:
Ice cream freezer: 9f
Upright freezer: (-)4f
Walk-in cooler: 40f, stuffing 39f
Walk-in freezer: (-)16f
Stuffing: 160f
Upright cooler: 38f
Meat sauce: 143f
Prep cooler: 39f
Chicken final cook temperature: 208f
Waitstaff cooler: 41f
Beverage cooler: 38f
Juice dispenser: 36f
* Bare hand contact issues were corrected. Be sure to prevent bare hand contact with ready to eat foods (ex: toast, garnishes, etc.) This
includes all employees, cooks, servers, managers, etc
* Am told that cooler door gaskets and knife holder were ordered.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Waste food was dumped in the primary handwash sink for the kitchen. This sink shall be exclusively used for the cleaning of hands.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 13 B**: 3-304.11 Food Contact with Equipment and Utensils.C
The food preparatory sink was full of dirty dishes. Please protect this sink bay from contamination resulting from the storage of dirty dishes
and use exclusively for food preparation.
A barrier should be installed between this sink bay and where dirty dishes are stored.
FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified
under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
The meat slicer was found to be soiled and requires cleaning and sanitizing. Please clean and sanitize at least once every four hours. The
slicer was cleaned and sanitized during the inspection.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
Clean dishes are being stacked atop of an elevated wood counter-top that is also damaged. Please replace wooden counter with a smooth, non-
absorbent, easily cleanable surface.
In addition, the cooler handle is broken on the Tru upright refrigerator and needs to be replaced. The surface beneath the cooler handle is
soiled and is not easily cleanable.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
The clean dish racks, floor in kitchen, and walls adjacent to clean dish racks need to be cleaned more frequently.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
A light bulb shield is missing on the grill line.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
The food temperature thermometer is broken and needs replacement. This should be done as soon as possible to assure appropriate
time/temperature relationships are being honored. In addition, the two-door food preparatory cooler and Coke display cooler did not have
ambient air temperature measuring devices.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
Glasses were being stacked wet in the wait-staff area-please allow for air drying prior to storing clean dishware and utensils.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
Knives were being stored in between the cooler wall and the food preparatory table. Please store in clean location.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
Four compartment sink with air-gapped food preparatory sink bay (no barrier). Low temperature dishwasher with bleach sanitizer concentration
of 100 ppm. Wet wiping cloth buckets with bleach sanitizer concentration >200 ppm (use less). Test strips are available. Gloves are being
used when handling ready-to-eat food. Verbal employee health policy confirmed with store owner. Datemarking of potentially hazardous food
being stored for more than 24 hours is being accomplished through the use of stickers.
The following temperatures were taken:
Tru freezer: 9 f
Two-door food preparatory cooler (grill line): 42 f
Steamer table water: 168 f
Walk-in cooler: 39 f
Walk-in freezer: 6 f
Beverage cooler: 41 f
Two-door food preparatory cooler (wait staff): 41 f
Two-door display cooler: 40 f
Ice cream freezer: 11 f
Tru upright cooler: 41 f
Food temperatures:
Minestrone soup: 176 f
Cheese broccoli: 158 f
Gravy: 150 f
Stuffing: 140 f
Raw hamburger: 39 f
**CDC Risk Factor Violation 06 B**: 2-301.12 Cleaning Procedure.C.
The warm water at the hand wash sink was not working. Please use alternative handwash sink at waitress station until warm water is restored at
a temperature between 85 f-110 f.
ALSO--NOTE: It is recommended that the handwash station be re-located. The sink is currently obstructed by the ice machine discouraging the
use of this station and the cleaning of hands.
(A) Except as specified in ¶ (D), FOOD EMPLOYEES shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds, using a cleaning compound in a handsink that is equipped as specified under § 5-202.12.
(B) FOOD EMPLOYEES shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between
the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices
for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands
and arms (or surrogate prosthetic devices) using a method as specified under §
6-301.12.
(C) FOOD EMPLOYEES shall pay particular attention to the areas underneath the fingernails
during the cleaning procedure.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be
used by FOOD EMPLOYEES to clean their hands.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
The wooden clean dish rack has been covered with tin foil. This is a temporary solution to provide a easily cleanable surface for the rack.
The manager has stated that new stainless steel racks have been ordered. Please replace the tin foil at which point it becomes soiled.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
This is a follow-up inspection to address critical violations noted during an inspection on 11/17/2010.
1. **CDC Risk Factor 08 C** : 5-205.11 Using a Handsink.
----The handwash sink did not have any waste food inside the wash bay. The food pedestal for warm water at the handwash sink is not working.
Repair as soon as possible.
2. **CDC Risk Factor Violation 13 B**: 3-304.11 Food Contact with Equipment and Utensils.C
----A barrier has been constructed between the food preparatory sink and the dirty dish bays. This sink shall be used exlusively for the
washing of fruits and vegetables. The food preparatory sink waste plumbing is air-gapped.
3. **CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
-----The meat slicer was found to be in a clean condition. Please clean slicer as necessary throughout day to prevent a soiled condition and
cross contamination of food products.
A functional food thermometer was purchased and shall be used to assure appropriate time/temperature relationships when cooking, cooling, and
holding food.
**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
The foot pedestal for the hot water at hand wash sink does not work. This must be repaired and is a repeat violation. The kitchen staff must
use the waitress station hand wash sink when their gloves need to be replaced. The hand wash sink should be moved as its location is partially
obstructed by the ice box.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
**CDC Risk Factor Violation 13 B**: 3-304.11 Food Contact with Equipment and Utensils.C
The barrier between the dirty dish bays and the food preparatory sink was found removed. This barrier was re-installed during the inspection.
The food preparatory sink must be cleaned and sanitized prior to any food preparatory work.
FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified
under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Violation 31 A: 3-501.15 Cooling Methods.
Soup was found cooling in large five gallon containers of sufficient size to prevent the rapid cooling of food. The food manager states that
ice wands will be purchased and utilized to cool soup products rapidly. Ice wands shall be cleaned and sanitized prior to and between uses. The
ice wand may not be suitable for “thicker soups” and smaller containers will need to be used to address these soups.
The soup was partitioned into smaller containers for more rapid cooling during the inspection.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
Wet wiping cloths are being used and are not being stored in sanitizer. Provide buckets of bleach water for the storage of wet wiping cloths
and refresh bleach water periodically as needed.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
This is a follow-up inspection to address a critical violation noted during a follow-up inspection conducted on November 24th, 2010.
The following temperatures were taken:
Water at handwash sink: 50 f (see violations)
Minestrone soup: 120 f after 1 hour in cooler
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