- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Christine Bestul completed ServSafe October 19, 2020.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior door in the back has a hole in the bottom right corner.
Correction: A metal piece has been added to the back door to eliminate the hole, the door still needs a rubber door sweep to ensure the door closed tight.
Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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01/08/2016 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The bleach sanitizer is not being used according to EPA registered label use instructions and is at 0PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Christine Bestul completed ServSafe October 19, 2020.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Dishmachine leaks in to dish pans on the floor.
Correction: Repair equipment to good condition or remove from premise.
Discussed replacing the dishmachine with a 3 or 4 compartment sink with drainboards and ensure the compartments are large enough to submerge 50% of your largest pan or baking sheet.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Store equipment under the hot holding table inverted to prevent contamination.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior door in the back has a hole in the bottom right corner.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents. Correct By: 21-Dec-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The filters, walls and floors behind the grill/fryer area are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/21/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The bleach sanitizer is not being used according to EPA registered label use instructions and is at 0PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Christine Bestul completed ServSafe October 19, 2020.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Dishmachine leaks in to dish pans on the floor.
Correction: Repair equipment to good condition or remove from premise.
Discussed replacing the dishmachine with a 3 or 4 compartment sink with drainboards and ensure the compartments are large enough to submerge 50% of your largest pan or baking sheet.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Store equipment under the hot holding table inverted to prevent contamination.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the back has a hole in the bottom right corner.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents. Correct By: 21-Dec-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The filters, walls and floors behind the grill/fryer area are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/07/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine bleach is not dispensing into the dishmachin and is at 0 PPM.
Correction: Repair machine to ensure 50ppm sanitizer in the dishmachine. Until repaired all dishes and equipment shall be sanitized manually.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Eric Juetten was CFM and is no longer on staff.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days. Correct By: 18-Apr-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Dishmachin is leaking water in to dish tubs on floor.
Correction: Repair equipment to good condition or remove from premise.
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02/25/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees handling food with bare hands, unaware if gloves are available for use, no utensils being used in prep table.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat deli meats stored under raw pork, raw eggs in the walkin cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING
Observation: Chili in hot holding unit is hot held at 109°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Facility is closing for day, discard chili.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Chili and deli meat in walkin cooler is not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine bleach is not dispensing into the dishmachin and is at 0 PPM.
Correction: Repair machine to ensure 50ppm sanitizer in the dishmachine. Until repaired all dishes and equipment shall be sanitized manually.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Eric Juetten was CFM and is no longer on staff.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days. Correct By: 18-Apr-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Food in the large chest freezer were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bowl used for dispensing rice out of container, no handle.
Correction: Use a handled utensil and store in-use utensils in the food item with handle extended to prevent potential contamination of food product.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Dishmachin is leaking water in to dish tubs on floor.
Correction: Repair equipment to good condition or remove from premise.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Clean equipment stored under prep/work tables and contain food debris.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
Store items upside down to prevent contamination of clean equipment under work tables.
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02/18/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat sausages stored under raw shell eggs and raw bacon store above ready to eat foods in the walkin cooler..
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Deli meat, boiled eggs, chili, spaghetti sauce w/ meatballs in WIC is improperly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The dishmachine is not sanitizing dishes, 0ppm bleach sanitizer registering in machine.
Correction: Repair machine to ensure 50ppm sanitizer in the dishmachine. Until repaired all dishes and equipment shall be sanitized manually.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink up front.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
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01/20/2014 | Routine | |
Restaurant representatives - add corrected or new information about Angels Kitchen, 522 E Main, Ellsworth, WI 54011 »