- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Ready to eat lemons were stored under raw fish in the walk-in cooler. Fish was moved to the bottom shelf during the inspection. Lemons were covered.
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. Correct By: 07-Oct-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Cole slaw in the walk-in cooler was improperly date marked. Roast in the walk-in cooler was not date marked after being pulled from the freezer. Date marking handout was provided during inspection. All date marking violations were corrected during inspection.
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. Correct By: 07-Oct-2015
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10/08/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Ready to eat lettuce was stored under raw chicken in the Magali Cooler. Cooked roast was stored under raw shell eggs 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. Correct By: 07-Oct-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken on the basement table measured 50 degrees F. Chicken was left on table to thaw. Chicken was cooked during inspection. Fish on basement table measured 44 degrees F. Fish was moved to a cooler during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 07-Oct-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cole slaw has exceeded 7 day shelf life (marked 9/10). Baked potatoes (Magili Cooler), cooked roasts (walk in), soup (walk in) 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. Correct By: 07-Oct-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The following noted in need of cleaning:
-Industrial can opener
-Vegetable dicer
-Soda gun heads and soda gun holsters
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of cleaning solutions are not labeled with contents.
Correction: Label working containers. Correct By: 07-Oct-2015
- THAWING
Observation: Fish is being improperly thawed. Fish was left out on table in the basement.
Correction: Thaw foods under refrigeration at 41 degrees F or below or thaw food completely submerged under running water.
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09/30/2015 | Routine | |
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Keep equipment in good repair. Noted needing attention:
-Gaskets in fry line cooler
-Hot wells on main line
Correction: Repair equipment to good condition or remove from premise.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located over the basement stainless steel tables are not shatter resistant or shielded. End caps for light shield in kitchen area are missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: There is a gap between the basement door and threshold which could allow the entrance of insects or rodents. Fruit flies noted in the lower and upper bars.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Eliminate fruit flies.
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08/14/2014 | Re-inspection | |
- Critical: DATE MARKING - DISPOSITION
Observation: Wild rice and rice in fry line cooler has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 06-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Clean the following food contact surfaces:
-Meat Slicer
-Can Opener
-Ice Machine
-Under cold plate in bar ice bin
Correction: Maintain food contact surfaces in a clean condition.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Keep equipment in good repair. Noted needing attention:
-Gaskets in fry line cooler
-Hot wells on main line
Correction: Repair equipment to good condition or remove from premise.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over the basement stainless steel tables are not shatter resistant or shielded. End caps for light shield in kitchen area are missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap between the basement door and threshold which could allow the entrance of insects or rodents. Fruit flies noted in the lower and upper bars.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Eliminate fruit flies.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Vent hood is soiled.
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.
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07/30/2014 | Routine | |
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