- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge pertaining to the relationship between the prevention of foodborne illness and maintaining a food establishment in a clean condition and in good repair.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Food storage containers and lids for salt, sugar, and flour are cracked.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener is visibly soiled..
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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. Correct By: 29-Jun-2016
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Cooked shrimp and sweet and sour chicken, in the walk-in cooler, are 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Multiple food items and containers (chicken, carrots, eggs, etc.) are stored on the walk-in cooler floor.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: An unsealed wooden shelf is used to store chemicals in the warewashing area.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Unsealed wooden blocks are used to elevate the warewashing drainboards.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Cardboard is used as a shelf liner in the ice cream freezer.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: An unsealed wooden shelving unit is used to store rice in the dry storage area.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Cardboard is used as a shelf liner beneath a rice cooker.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The four compartment sink is not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The handwashing sink is not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The warewashing sink drainboards are not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: A heating element is not functioning properly on one section of the buffet line.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Duct tape is used to repair the dipper well hose.
Correction: Repair equipment to good condition or remove from premise.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: A plastic coffee container is used to store clean utensils.
Correction: Discard single-use and single service articles after initial use. Correct By: 08-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Interior surfaces of the under counter cooler are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Exterior surfaces of the fryers are soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Food is encrusted on exterior surfaces of food storage containers on the drying rack.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces the prep table, near the back door, are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Exterior and interior surfaces of the chest freezer, near the handwashing sink, are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The walk-in cooler shelves are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Interior and exterior surfaces of the three door reach-in freezer are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Exterior surfaces of the wok are soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The cold water handle, for the left 4 comp sink faucet, leaks water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: A four comp sink drain pipe is repaired with duct tape.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: Floor and wall juncture, near the fryers, is not coved.
Correction: Provide base coving.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Walls to the right of the four comp sink are soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The walk-in cooler floor is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The wall and floor behind the warewashing machine/drainboards is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor beneath the wok and fryers is soiled with grease and food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
|
03/31/2016 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Cooked rice, in a rice cooker, is hot held between 88-99°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. The rice was in the cooker for an hour and was returned to the walk-in cooler.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked rice is held on the counter at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The item was moved to the walk-in cooler.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The waitress station sanitizer bucket had an observed chlorine concentration of 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: A Chlorox spray bottle is stored next to bread on a prep counter shelf.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge pertaining to the relationship between the prevention of foodborne illness and maintaining a food establishment in a clean condition and in good repair.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Food storage containers and lids for salt, sugar, and flour are cracked.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener is visibly soiled..
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at the handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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. Correct By: 29-Jun-2016
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Cooked shrimp and sweet and sour chicken, in the walk-in cooler, are 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping clothes are stored on the counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Multiple food items and containers (chicken, carrots, eggs, etc.) are stored on the walk-in cooler floor.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site) (repeated violation)
Observation: A grocery bag of precooked pork is thawing, and hung, on a wire shelving unit above raw vegetables.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: An unsealed wooden shelf is used to store chemicals in the warewashing area.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Unsealed wooden blocks are used to elevate the warewashing drainboards.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard is used as a shelf liner in the ice cream freezer.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: An unsealed wooden shelving unit is used to store rice in the dry storage area.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard is used as a shelf liner beneath a rice cooker.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The four compartment sink is not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The handwashing sink is not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The warewashing sink drainboards are not sealed to the adjacent wall.
Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (corrected on site)
Observation: Duct tape is used to repair the soap dispenser.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: A heating element is not functioning properly on one section of the buffet line.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Duct tape is used to repair the dipper well hose.
Correction: Repair equipment to good condition or remove from premise.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: A plastic coffee container is used to store clean utensils.
Correction: Discard single-use and single service articles after initial use. Correct By: 08-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Interior surfaces of the under counter cooler are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Exterior surfaces of the fryers are soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Food is encrusted on exterior surfaces of food storage containers on the drying rack.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces the prep table, near the back door, are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Exterior and interior surfaces of the chest freezer, near the handwashing sink, are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The walk-in cooler shelves are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Interior and exterior surfaces of the three door reach-in freezer are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Exterior surfaces of the wok are soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Knives are stored in gaps between prep tabletops, the fryers and wok, and warewashing backsplash and wall.
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.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Personal food and drink items are stored above clean bowls near the waitress station.
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.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (corrected on site)
Observation: A drain pipe on the four comp sink leaks water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The cold water handle, for the left 4 comp sink faucet, leaks water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: A four comp sink drain pipe is repaired with duct tape.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture, near the fryers, is not coved.
Correction: Provide base coving.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Walls to the right of the four comp sink are soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walk-in cooler floor is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The wall and floor behind the warewashing machine/drainboards is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor beneath the wok and fryers is soiled with grease and food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Apr-2016
|
03/29/2016 | Routine | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Packages of carrots, green beans, and noodles are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Cardboard is used as a shelf in the ice cream freezer.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The under counter reach-in cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - FIXED - ELEVATION OR SEALING (repeated violation)
Observation: Floor mounted chest freezers are not easily movable for easy cleaning.
Correction: Floor mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door gaskets, on the three door freezer, are damaged.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door gaskets, on the make-table, are damaged.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The make-table cutting board is scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: A plastic coffee container is used to hold cooking utensils.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The interior of the ventilation hood is soiled with grease.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The interior of the three door freezer is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Interior of the microwave is soiled.
Correction: Clean and maintain microwave.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The floor is damaged near the warewashing machine, and four compartment sink.
Correction: Maintain the physical facilities so they are in good repair at all times.
|
05/19/2015 | Follow Up | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after smoking and before handling clean equipment.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Cut melon on the buffet line is cold held at 51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Ready-to-eat shrimp in the walk-in 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 (corrected on site)
Observation: The chlorine sanitizer, in the sanitizer buckets, is not being used according to EPA registered label use instructions and is at 10 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - TRACKING POWDERS
Observation: Pesticide tracking powder is used in the food establishment.
Correction: Remove unapproved tracking powder from food establishment.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: An employee was observed washing plastic containers in the handwashing sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the kitchen handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: The chlorine sanitizer, in a sanitizer bucket, is in excess of 200 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940.
- 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Plastic bowls are used as food scoops in the flour and sugar containers.
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. Correct By: 15-May-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Packages of carrots, green beans, and noodles are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site) (repeated violation)
Observation: A grocery bag of frozen precooked pork is thawing, and hung, above cabbage and broccoli in the walk-in cooler
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Grocery bags are used to store food in the freezers.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard is used as a shelf in the ice cream freezer.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Foil is used as a shelf liner.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: A wood pallet is used to elevate the bread oven.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The under counter reach-in cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - FIXED - ELEVATION OR SEALING (repeated violation)
Observation: Floor mounted chest freezers are not easily movable for easy cleaning.
Correction: Floor mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door gaskets, on the three door freezer, are damaged.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door gaskets, on the make-table, are damaged.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The make-table cutting board is scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: A plastic coffee container is used to hold cooking utensils.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The interior of the ventilation hood is soiled with grease.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Exterior sufaces of equipment (microwave, rice cookers, freezers, wok) are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The interior of the three door freezer is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Interior of the microwave is soiled.
Correction: Clean and maintain microwave.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap at the bottom of the screen door which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor is damaged near the warewashing machine, and four compartment sink.
Correction: Maintain the physical facilities so they are in good repair at all times.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were dead cockroaches present behind the small chest freezer, located near the walk-in cooler.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- STORING MAINTENANCE TOOLS
Observation: Maintenance tools are improperly stored above bags of cabbage in the dry storage area.
Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor beneath the wok cook line is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 15-May-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The wall behind the dish machine is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 15-May-2015
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05/04/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Follow Up | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of the microwave is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - FIXED - ELEVATION OR SEALING (repeated violation)
Observation: The chest freezers are not easily movable for easy cleaning.
Correction: Floor mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Gaskets are damaged on the make-table doors.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The make table cutting board is scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - TEMPERATURE AND PRESSURE MEASURING DEVICES (corrected on site)
Observation: The thermometer is unable to provide an accurate temperature reading.
Correction: Temperature measuring devices shall be maintained in good repair and calibrated to manufacturers specifications.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of the chest freezers are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located above food in the buffet line are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Various areas throughout the kitchen, along the walls, are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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04/14/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after touching his face and before starting a new task.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Egg foo young in the buffet line is hot held at 108-132°F
Fried rice in the buffet line is hot held at 98°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cut melon in the buffet line is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of the microwave is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple food items in the walk-in cooler 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.
- EQUIPMENT AND UTENSILS - FIXED - ELEVATION OR SEALING (repeated violation)
Observation: The chest freezers are not easily movable for easy cleaning.
Correction: Floor mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Gaskets are damaged on the make-table doors.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The make table cutting board is scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - TEMPERATURE AND PRESSURE MEASURING DEVICES
Observation: The digital thermometer is unable to provide a temperature reading..
Correction: Temperature measuring devices shall be maintained in good repair and calibrated to manufacturers specifications.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Cans are being reused as food scoops in food containers.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of the chest freezers are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located above food in the buffet line are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Various areas throughout the kitchen, along the walls, are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
04/09/2014 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Egg foo young in the buffet line is hot held at 109°F
Fried rice in the buffet line is hot held at 124°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut melon in the buffet line is cold held at 58°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Grocery bags are used to store food in the reach-in freezers.
Correction: Discard unsafe equipment and utensils.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (corrected on site)
Observation: A spray hose hangs below the flood rim of the mop sink.
Correction: Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Plate temperatures are not reaching a minimum of 160° F in the high temperature warewashing machine.
Correction: Adjust the water temperature so the hot water is between [ ]and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. [Describe].
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the microwave is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE
Observation: Raid (pesticide) is not approved for use in food areas.
Correction: Remove unapproved toxic chemicals from premise.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in ware washing area.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Frozen beef in a 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 (repeated violation)
Observation: A bowl is being used as a food scoop in the flour container.
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 - MISCELLANEOUS CONTAMINATION
Observation: Food items in the walk-in cooler is subject to potential contamination by employee food items.
Correction: Separate personal food items from restaurant food items.
- THAWING
Observation: Raw shrimp is being improperly thawed on the 3 compartment sink drainboard.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: Cardboard is used as a shelf liner in the buffet line freezer.
A coffee container is used to store utensils.
Correction: Provide equipment or utensils that are durable under normal conditions.
- EQUIPMENT AND UTENSILS - FIXED - ELEVATION OR SEALING
Observation: The chest freezers are not easily movable for easy cleaning.
Correction: Floor mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs to facilitate cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Gaskets are damaged on the make-table doors.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The make table cutting board is scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Cans are being reused as food scoops in food containers.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the chest freezers are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The hot water does not turn off on the handsink.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located above food in the buffet line are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Various areas throughout the kitchen, along the walls, are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The vent system is soiled above the right fryer.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
|
03/28/2014 | Routine | |
| No violation noted during this evaluation. | 12/02/2013 | Follow Up | |
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