- WAREWASHING MACHINES - VERIFYING DISPENSING OF DETERGENT AND SANITIZERS
Observation: Warewashing machine is not provided with a visual means to see that detergent and sanitizer are dispensed or is not provided with an alarm that sounds if detergent or sanitizer is not dispensed. Sanitizer container is empty
Correction: Warewashing machines shall have a visible means of identifiying when detergent of sanitizer is depensed or provided with an alarm that signals when the detergent or sanitizer is not dispensed.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED (repeated violation)
Observation: Keep wood surfaces in good repair.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage surfaces, shelves, outside of equipment are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities floor in kitchen noted with worn areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of fruit flies.
Correction: Rountinely inspect facilities for insects and rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under and behind equipment needs to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/18/2015 | Routine | |
| No violation noted during this evaluation. | 06/03/2014 | Re-inspection | |
- Critical: SAFE, UNADULTERATED & HONESTLY PRESENTED (corrected on site)
Observation: Food, meat items found at 56f.
Correction: Discard unsafe or adulterated food items.
- Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING
Observation: [Food items in walkin cooler is not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
- Critical: CONSUMER ADVISORY FOR RAW/UNDERCOOKED
Observation: Consumer advisory on menu is missing [hamburgers].
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- Critical: CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within [time period].
- Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: 3 door cooler noted at 60f.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: EQUIPMENT, FOOD CONTACT SURFACES AND UTENSILS - CLEANING FREQUENCY
Observation: [Food/nonfood contact surfaces in kitchen noted with debris buildup
Correction: Clean food contact surfaces anytime contamination has occurred..
- NONFOOD CONTACT SURFACES
Observation: Wood surfaces that are worn/surfaces that are rusting.
Correction: Provide equipment that is designed and constructed to be easily cleanable.
- PHYSICAL FACILITIES - GOOD REPAIR
Observation: The physical facilities [floor, walls, and ceiling areas that have worn surfaces or chipped paint.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in kitchen under and behind equipment is noted with debris buildup .
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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05/27/2014 | Routine | |
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