- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The following pieces of equipment/utensils shall be cleaned: behind all fryers/stove tops/wok, warewashing machine, rice cookers, can opener, ceiling vent in production area, and true cooler. The microwave, storage shelves, and fan guard in walk-in cooler were cleaned.
Correction: Maintain food contact surfaces in a clean condition.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor was cleaned in the production area. The flooring underneath the shelving shall be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/23/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat wantons stored under raw chicken in the walk-in 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 (corrected on site)
Observation: Chili chicken in buffet line is hot held at 121°F. The product was reheated to 166 F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Multiple food items in walk-in cooler are 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 - SANITIZED BEFORE USE AFTER CLEANING
Observation: The sanitizing solution is not available for washing the large pans that cannot be washed in the warewashing machine.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- FOOD CONTACT SURFACES - SOILED
Observation: The following pieces of equipment/utensils shall be cleaned: microwave, behind all fryers/stove tops/wok, warewashing machine, rice cookers, storage shelves, can opener, fan guard in walk-in cooler, ceiling vent in production area, and true cooler.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: There was no sanitizing solution in the wiping cloth bucket.
Correction: Cloths used for wiping tables shall be stored in a sanitizing solution.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the production area is soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/09/2016 | Routine | |
| No violation noted during this evaluation. | 03/20/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Make line cooler and food at 49+, discard food.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- TOXIC SUBSTANCES - MEDICINE - RESTRICTION
Observation: Unnecessary medicine located in kitchen.
Correction: Remove all medicine not necessary for employee health.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: Window or door located in kitchen is open and not provided with a screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
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03/18/2015 | Routine | |
| No violation noted during this evaluation. | 03/12/2014 | Re-inspection | |
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