Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 1, 2009 | 95 |
|
May 18, 2010 | 95 |
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Low temperature dish machine 0ppm chlorine sanitizer.
• Repair man called
• Use 4-compartment sink method (bleach sanitizer) until dish machine is repaired.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
4-compartment sink (NSU), bleach sanitizer available + low temperature dish machine, chlorine sanitizer 0ppm + separate hand wash sink + food
prep sink.
Temperatures recorded during inspection:
Upright freezers: (-)1f, (-)4f
2-door coolers: 37f, 40f
* If back door is to be propped open when grilling a tight fitting screen will need to be installed to prevent rodents and insects from
entering.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
Open beverage container in food prep area. Soda moved to break area.
(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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-----X--------The restaurant handles raw poultry, meat, or seafood.
1-----X--------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------X------The restaurant promotes delivery of ready-to-eat food products to customers.
1------X-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1--------X-----Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1-----X---------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.
Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
Handwash sink, food prep sink, four compartment sink (not set up)
Chlorine wipe bucket 200 ppm, low temp dish machine 100 ppm chlorine
Date marking being done.
Temperatures taken during inspection:
Reach in freezers -2 f , 9 f
Reach in coolers 34 f , 39 f
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Name |
Address |
Distance |
---|---|---|
Suhmer's Saloon | 201 Kettle Moraine Drive, Eagle | 0.35 miles |
Hen House (The) | 110 Waukesha Road, Eagle | 0.36 miles |
St. Theresa's Catholic School | 216 Waukesha Road, Eagle | 0.38 miles |
Kettle of Eagle (The) | 214 Grove Street, Eagle | 0.41 miles |
Chapman's | 101 South Street, Eagle | 0.46 miles |
DELETETasty Z's Grab N Go | 101 South Street, Eagle | 0.46 miles |
Knucklehead Pub | 101 South Street, Eagle | 0.46 miles |
Tasty Z's Grab N Go | 101 South Street, Eagle | 0.46 miles |
Coyote Canyon Grille | 105 W. Main Street, Eagle | 0.49 miles |
Bo's Bakery | 305 Main St., Eagle | 0.57 miles |
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