Delta Family Restaurant, Inc., S75 W17358 Janesville Road, Muskego, WI 53150 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Feb 12, 2009 | 71 |
| No violation noted during this evaluation. | Feb 19, 2009 | 100 |
|
Feb 9, 2010 | 78 |
| No violation noted during this evaluation. | Feb 16, 2010 | 100 |
|
Aug 18, 2010 | 71 |
| No violation noted during this evaluation. | Aug 25, 2010 | 100 |
Violation descriptions and comments
Feb 12, 2009**CDC Risk Factor Violation 06 C**:
• Dishwasher did not wash hands after handling dirty dishware and before handling clean. This is a repeat violation. The last inspection
suggested providing a hand wash station in the dishwashing area. This was not been done.
• Cooks did not wash their hands when needed (i.e. after becoming contaminated with raw egg). I did not observe any food workers wash their
hands during the inspection.
2-301.14 When to Wash.
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.
**CDC Risk Factor Violation 07 A**:
• The cook wears only one glove, but touches ready-to-eat food with his bare hand.
• I never observed the cook change his glove.
3-301.11 Preventing Contamination from Hands.
(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.
**CDC Risk Factor Violation 14 I**:
• The dish machine was not sanitizing dishware. Service called during the inspection.
• Suggest checking the strength of the sanitizer daily.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Cheese was stored above the prep cooler at room temperature. Temperature recorded during the inspection was 50f.
• Breading used for raw meats was left out over night at room temperature. You must refrigerate beadings used for raw meats.
• Breakfast sausage stored next to the grill was 83f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less.
**CDC Risk Factor Violation 21 A**:
• Date mark foods prepared every two or more days.
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.
Violation 37 E:
• Many food items stored in the walk-in and upright reach-in were not covered.
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
Violation 47 B:
• I noted old food residues on the food scale and the outside of storage containers.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Low temperature dish machine & 4-compartment sink.
One hand wash station located in the middle of the restaurant.
Temperatures recorded during the inspection:
Walk-in freezer - 7f True reach-in freezer - [-] 5f
Walk-in cooler - 40f
Upright True reach-in - 39f
Cooks line cooler - (inside) 39f, (top) 35f
Cooks line steam table - 152f & 162f
Wait staff coolers - 35f & 37f
Milk dispenser - 37f
Ice cream freezer - [-] 3f
Wait staff steam table - 142f
This is a follow-up to my inspection of 2-12-09. The following violations have been addressed.
(06C) Soap is available at the dish machine hand wash station. The hand wash sink has been moved to a more central location.
(07A) Gloves are available and used.
(14 I) Recorded 500ppm of sanitizer in the final rinse of the dish machine.
(20A) All potentially hazardous food is stored in the coolers. Sausage is stored in the steam table at 136f.
(21A) Prepared food in the walk-in is date marked.
(37E) Food stored in the walk-in is covered.
(47B) Cleaning of non-food contact surfaces is completed.
**CDC Risk Factor Violation 14 F**:
• Areas noted in need of more frequent cleaning; inside ice maker, slicer (dried food), Under side of mixer, can opener, walk-in cooler
ceiling and fan, under side of milk dispenser.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 18 A**:
• Chile made yesterday had an internal temperature of 46f. (re-heated and properly cooled during the inspection)
3-501.14 Cooling.
(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.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**:
• Internal temperature of sausage stored in the steam table was 108f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
**CDC Risk Factor Violation 21
• Foods prepared and held fro more than 24 hours are not dated.
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.
Violation 45 U:
• Some of the walk-in cooler shelving is rusty. The walk-in cooler floor is in poor condition.
4-501.11 Good Repair, Proper Adjustment, and Operation.
(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.
Recorded 75ppm of sanitizer in the final rinse of the dish machine.
4-compartment sink and pre-wash sink is located in the dish washing area.
Hand wash station is located in the center of the prep area next to the walk-in cooler.
Wisconsin Food Code Fact sheets addressing date marking and the cooling of foods in Spanish and English was left with this report.
Temperatures recorded during the inspection:
Walk-in freezer - [7f] Walk-in cooler - 38f
True reach-in cooler - 34f True reach-in freezer - [-5f]
GRILL LINE
Steam table - [chili] 160f, [sausage] 108f Prep cooler - [inside] 39f, [top] 37f
WAIT STAFF
Milk dispenser - 41f Reach-in - 39f
Dessert cooler - 37f Beverage cooler - 41f
Soup - 170f Ice cream - [-7f]
This is a follow-up to my inspection of 2-9-10. Violations noted during that inspection have been corrected.
1. All food contact and non-food contact surfaces in the restaurant are clean to sight and touch.
2. Noted food made today was being cooled in an ice bath.
3. The temperature of foods held in the steam table was above 135f; sausage- 135f, chili- 162f & gravy - 173f.
4. All foods prepared ahead and stored in the walk-in cooler were dated.
**CDC Risk Factor Violation 04 A**:
• The grill cook was drinking from an open cup while cooking.
• Dish washer used the grill line cutting board as table while eating.
2-401.11 Eating, Drinking, or Using Tobacco.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 06 C**:
• The cook did not wash his hands during the inspection until told.
• Observed the cook use a dry wiping cloth to wipe off his hands after breading fish. The same cloth was used to wipe off the blade of a
knife before cutting a lemon.
2-301.14 When to Wash.
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.
**CDC Risk Factor Violation 07 A**:
• Gloves are not used to prevent bare-hand contact with ready-to-eat foods.
3-301.11 Preventing Contamination from Hands.
(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.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**:
• Many foods in the steam table were below the required 135f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less.
• Roast beef was found unattended by the slicer. Internal temperature was above 41f.
• Cheese was stored at room temperature on the cooks line. Placed in the cooler.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
**CDC Risk Factor Violation 21 A**:
• No date marking of pre-prepared foods in the walk-in.
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.
Violation 37 C:
• Ice maker scoop was not stored protected.
• Instead of plates, provide scoops with handles.
3-304.12 In-Use Utensils, Between-Use Storage.
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).
Violation 37 E: 3-305.11 Food Storage.
• Food was found stored on the floor of the freezer.
• Food in coolers, in the walk-in and in dry storage were found to be uncovered.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 37 N:
• Observed a cook use a dry wiping cloth to wipe off a breakfast sausage before serving. Same cloth was used to wipe off cutting boards.
3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 39 A:
• Noted many soiled wiping cloths on the cooks line.
• Damp wiping cloths are not stored in a sanitizer.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(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.
I recorded 75ppm of sanitizer in the final rinse of the dish machine.
Temperature recorded during the inspection:
Chili cooling - 165f
Gravy cooling - 175f
Walk-in cooler - 38f
Walk-in freezer - [6f]
COOKS LINE
Prep cooler- (top-cole slaw) 38f, (inside air) 41f
True reach-in cooler - 40f
True reach-in freezer - [0f]
Steam table
Sausage - 124f
Gravy - 123f
Bar-B-Q - 137f
Mashed potato - 118f
WAIT STAFF
Beverage cooler - 40f
LaRosa coolers - 39f & 41f
Milk dispenser - 39f
Ice cream freezer - [0f]
Soups - 183f
This is a follow-up to my inspection of 8-18-10. Violations noted during that inspection have been corrected.
1. No eating or drinking in food prep areas observed during this visit.
2. Foods stored in the cook’s line steam tables were all above 135f (sausage - 137f, gravy - 159f, mashed potato - 157f).
3. All potentially hazardous foods are stored at the proper temperatures. No foods sitting out at room temperature.
4. Food workers washed their hands frequently.
5. Gloves are used to prevent bare-hand contact with ready-to-eat foods.
6. Cooked foods stored in the walk-in are dated.
7. Scoops are in in storage containers. plates are no longer used to scoop food.
8. All food in the walk-in is covered. All food in the walk-in cooler and freezer is stored off the floor.
9. All damp wiping cloths are stored in a sanitizer and properly used.
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