Christina's Restaurant, 350 Delafield Street, Waukesha, WI 53188 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
May 12, 2009 | 74 |
| No violation noted during this evaluation. | May 20, 2009 | 100 |
| No violation noted during this evaluation. | Jun 2, 2009 | 100 |
|
Mar 9, 2010 | 77 |
|
Mar 15, 2010 | 100 |
| No violation noted during this evaluation. | Apr 12, 2010 | 100 |
Violation descriptions and comments
May 12, 2009Ex. Slicer, can opener blade, storage surfaces, outside of equipment, cutting boards, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Soup and meat initial cooling on counter
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Items in walkin cooler
**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.
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.
Chemicals stored by food in storage area
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Back door has gap at bottom
**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.
Storage surfaces that are worn/flaking need to be replaced.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. Can opener blade and worn utensils
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 45 V: 4-501.12 Cutting Surfaces.
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.
Floor of grill area needs grouting/ Some ceiling tiles are missing/ wall areas with plaster in disrepair
Violation 53 Q: 6-501.11 Repairing. Plumbing of food prep sink
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Walls, floors, ceiling in kitchen area
(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 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter. Outside of back door
Missing in several units/metal stem
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Certification is expired
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
4 compt utensil washing-chlorine
Machine chemical sanitizer-100ppm
Food prep sink
Handwash sink
Temperatures-
soup in warmer 145f
freezer 0f
main walkin cooler 39f-41f
produce cooler 38f
2 door cooler 40f
small cooler 40f
hot hold-potato 160f, beans 158f, meat 145f, aujus 160f
gyro meat 135f, meat 177f, rice 178f
3 door cooler 38f
glass door cooler 34f
milk cooler 36f
cooler[sauce] 34f
dressing cooler 38f
soup 168fx2
freezer 0f
beer cooler 30f
dessert cooler 34f
Discussed risk factors
Follow up of critical items
1. Cooling procedures are in place.
2. Cleaning is in progress.
3. Datemarking is in progress using production date.
4. Chemicals are being stored away from food area.
follow up of cleaning
1. Cleaning of food contact surfaces are continuing.
2. A screen is on back door window.
3. Back shelf is on order.
4. Surface cleaning is in progress.
Discussed floor grouting, cleaning and moving equipment for deep cleaning.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
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:
Make sure a dishwasher cleans his hands between handling soiled and clean utensils.
(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.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
(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.
Disposable gloves are available. Use them accordingly. Make sure disposable gloves are placed in all work areas so employees can use them.
This violation has been corrected. Food preparation employees are using gloves.
(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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
-A leak is present under the spray hose sink in the utensil wash area. A large tub under the sink is filled with water.
-A spray hose is tied with a piece of rope.
A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Particleboard shelf in the back kitchen area is not in good repair. Operator has indicated that the shelf is not used and will be discarded.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Exterior surfaces of cooking equipment and floor in the back kitchen are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Provide soap and single-service towels at dish machine sink. Other sinks are provided with soap and single-service towels.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
Floor in one of the walk-in coolers is rusty.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 53 Q: 6-501.11 Repairing.
Part of the wall is not in good repair in the back kitchen area. See area under slicer/mixer table.
The PHYSICAL FACILITIES shall be maintained in good repair.
A follow-up inspection concerning items 6C, 7A, 49K and 51Q will be made the week of 3-15-10.
The following temperatures were recorded at the time of inspection:
Walk-in coolers 37f. & 38f.
Walk-in freezer 0f.
Aus Jus 168f.
Gravy 144f.
Pasta sauce 138f.
Chicken 170f.
Delfield refrigerator 41f.
Hobart 3-door refrigerator 42f.
Milk dispenser 35f.
Ice cream freezer 7f.
Waitress refrigerator 38f.
Upright refrigerator at waitress station 39f.
Soups at waitress station 192f., 182f, 179f.
-Sanitizing concentration at dish machine was recorded at 100 p.p.m.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 100 p.p.m.
-Most of the food products in the walk-in cooler are date marked.
-Menus are provided with consumer advisory statements.
-Saw is used once a month for cutting of pork chops.
Note: Mail or fax us your Food Manager’s Certification.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
A PLUMBING SYSTEM shall be:
A leak is present under the spray hose sink in the utensil wash area. A large tub under the sink is collecting the water.
Note: A new sink has been ordered from Palmer Company. It is scheduled to be delivered and installed next week.
(A) Maintained in good repair.
A follow-up visit concerning this item will be made the week of 3-29-10.
This is a follow-up inspection concerning items #6C, 7A, 49K and 51Q.
-Food preparation employees are using disposable gloves.
-Soap and single-service towels are available at employee hand sinks. This includes the sink in the dish washing area.
-Particle board shelf in the back kitchen area has been replaced.
This is a follow-up inspection concerning item 49K.
-A new sink has been installed next to the dish machine.
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