Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Dust is accumulating on the ceiling/walk-in cooler compressor 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.
The following is information regarding obtaining Food Manager’s Certification. Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and exams from the following organizations: 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. Retail food license will be released.
This is a pre-inspection for a retail food license due to change of operator. The following temperatures were recorded at the time of inspection: Chicken strips 136f. Food warmer 158f. Ice cream novelties freezer -10f. Chest freezer -2f. Walk-in cooler 37f. Pizza/ice cream freezer -12f. -Beer Clean Sanitizer is available for sanitizing equipment & utensils. -Ingredient information is provided for the self-serve pastry. -Disposable gloves are available for handling ready to eat foods. Note: Hamburgers as well as chicken strips are pre-cooked. Owner stated that holding time for these products will be 2 hrs.
Restaurant representatives - add corrected or new information about Small Towne Gas, W314 N7686 Hwy 83, North Lake, WI 53064 »