Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 6, 2009 | 84 |
|
Jun 28, 2010 | 87 |
No violation noted during this evaluation. | Jul 8, 2010 | 100 |
Prewash sink for washing hands wasn’t accessible[corrected by end of inspection]
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(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.
Spatulas, other utensils
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Use sanitizing sink for washing produce
Violation 40 A: 3-302.15 Washing Fruits and Vegetables.
(A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered
for human consumption in READY-TO-EAT form except as specified in ¶ (B) and except that
whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed before they are sold.
(B) Fruits and vegetables may be washed by using chemicals as specified under §
7-204.12.
Ex. Outside of equipment, compressor, storage shelves, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Walls, floor and ceiling in kitchen need attention and in toilet rooms
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Violation 44 A: 3-304.15 Gloves, Use Limitation. Utensil used for ready to eat-gloves available
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Certification expired-request duplicate copy of renewal
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
4 compt-utensil washing-chlorine sanitizer-strips available
4 compt bar sink
Handwash is 1st compt
Food prep-4th compt with a barrier
Temperatures
single cooler 34f
freezer 0f
prep cooler 36f, inserts 41f
chest freezer[upper] 0f
chest freezer [lower] 0f
beer walkin cooler 36f
Discussed risk factors
Eggs stored above containers in upright cooler
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
Ex. Soda guns, microwave, storage shelves, outside of storage surfaces, pizza oven, bar surface under glasses, 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.
Wiping cloths on counter [not clean]
Violation 39 A: 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.
Metal stem thermometer and units in freezers
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.
Need state certificate
License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.
4 compt. sink-chlorine[beer clean]-NSU
Handwash-right compt of sink/food prep, if needed, left sink compt of sink
Bar sink-4 compt-Beer Clean
Temperatures
prep cooler 39f, insert 40f
upright cooler 36f
freezer 20f
freezer[closet] 0f
chest freezers -6f, -2f
walkin cooler 37f
bar cooler 38f
Discussed risk factors
Follow up of inspection
1. The eggs/foods are stored on bottom shelf.
Discussed inspection
Continue regular cleaning
Name | City | Users' Rating |
---|---|---|
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI | |
SUMMIT LAKE GAME FARM | Sand Lake, WI | |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | |
Kentucky Fried Chicken | Brookfield, WI | |
CICI'S PIZZA #857 | West Allis, WI | |
KENTUCKY FRIED CHICKEN | Racine, WI | |
SILVER SPRING HOUSE | Glendale, WI |
Name |
Address |
Distance |
---|---|---|
Cornerstone Restaurant & Deli | S43 W31343 Hwy. 83, Genesee Depot | 0.00 miles |
Genesee Depot Cafe | S42 W31238 Hwy. 83, Genesee Depot | 0.00 miles |
Magee Elementary School | W313 S4134 Hwy. 83, Genesee Depot | 0.00 miles |
Sally's Sweet Shoppe | S42 W31370 Hwy. 83, Genesee Depot | 0.00 miles |
Lilies Place | S42 W31428 Hwy 83, Genesee Depot | 0.00 miles |
St. Paul Catholic Church & School | S38 W31602 Hwy D, Genesee Depot | 0.15 miles |
St. Paul Catholic Church School | S38 W31602 Hwy. D, Genesee Depot | 0.15 miles |
Union House (The) | S42 W31320 Hwy 83, Genesee Depot | 0.43 miles |
Paisano's Pizzeria | W309 S4837 Commercial Dr., Unit C, North Prairie | 0.52 miles |
Blue Ribbon Catering | Wern Valley, Genesee Depot | 0.68 miles |
Restaurant representatives - add corrected or new information about In Cahoots, S43 W31325 Hwy 83, Genesee Depot, WI 53127 »