- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Employee did not change gloves after touching apron and clothes with gloved hands.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing reminder portion (*).
Correction: Provide a consumer advisory and reminder (*) for animal foods served in a raw or undercooked condition.
- 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 of inspection.
- ABSORBENT MATERIALS ON FLOORS, USE LIMITATION
Observation: Cardboard is used under floor mats on main line. Cardboard is used to line shelving.
Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.
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12/09/2015 | Routine | |
| No violation noted during this evaluation. | 12/01/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Potentially hazardous food in the True Prep Cooler (ambient 51°F) measured: 53°F (Cut Tomatoes), 54°F (Feta Cheese), 44°F (Tuna Salad), 52°F (Cheese), 44°F (Spanish Rice). All potentially hazardous food in the True prep cooler was voluntarily discarded if was over 50°F. All other potentially hazardous food in the True prep cooler was moved to the Walk-In Cooler. Raw chicken from the True prep cooler was cooked to 165°F during the inspection. The cooler is being serviced by a cooler professional this evening.
Correction: Store all potentially hazardous food in a different cooler or ice bath until the True prep cooler can maintain potentially hazardous food at or below 41°F. Correct By: 01-Dec-2014
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Tip bucket was stored in the main bar hand sink which renders the sink unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops observed stored with handles touching the ice in 2 bar coolers and waitstaff area. Spatulas observed stored in the space between the kitchen 4-compartment sink and wall.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: Cantaloupes and other melon was stored on the floor in the basement walk-in cooler.
Correction: Store all food items at least 6 inches above the floor.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Brown cutting board located on the main line noted with worn corners and deep groves and is not easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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11/24/2014 | Routine | |
| No violation noted during this evaluation. | 11/19/2013 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Measured cut melon (cantaloupe and honey dew melon) in front 1-door cooler at 47F and turkey measured at 45F. All potentially hazardous foods shall be cold held at 41F or below. Management indicated that they will call a cooler repair company to address ambient air issue.
Correction: Maintain cold potentially hazardous foods at or below 41°F
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11/07/2013 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Observed raw animal products stored over ready to eat food products in multiple locations in establishment. Noted raw shelled eggs stored over lettuce in walk in produce cooler and raw beef products stored over butter in two door Mcall cooler on service line. Store all raw animal products under ready to eat food products to prevent contamination.
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: Observed a meldly of cooked vegtables and hot dogs at 129F and 100F in alto sham hot box. Foods taken out and reheated to 165F and alto sham was turned up in temperature. All potentially hazardous foods shall be hot held at least 135F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Measured cut melon (cantaloupe and honey dew melon) in front 1-door cooler at 47F and turkey measured at 45F. All potentially hazardous foods shall be cold held at 41F or below. Management indicated that they will call a cooler repair company to address ambient air issue.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Observed no date marking on ready to eat potentially hazardous food in coolers on food service line. All ready to eat potentially hazardous foods shall have date marks at all times. Continue to label all food products with proper datemarks.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Observed food store on floor in basement walk in freezer and meat walk in cooler in main kitchen. All food shall be stored at least 6 inches off the floor in ALL walk in coolers/ freezers.
Correction: Store all food items 6 inches above the floor.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following items shall be cleaned more frequently: Clean all walk in cooler shelves tops and bottom more frequently, all soda guns and holsters, floors under all bars, floors under all line equipement in kitchen and floors of walk in coolers.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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10/30/2013 | Routine | |
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