- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before starting work and donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cooked beef, potato salad and cooked meatballs are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A CHLORINE test kit is not available for checking sanitizer concentrations at the kitchen warewashing sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at emloyee toilet room handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Grease is accumulating and starting to drip inside the front exhaust hood.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor and wall areas by the front fryers and grills is soiled with grease and food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/14/2015 | Routine | |
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Can opener is visibly soiled.
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. Correct By: 18-May-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Bowls used as utensils in bulk bins. Ice scoop stored in ice.
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 - CLEAN AND DRY LOCATION
Observation: Walk in freezer has an accumulation of ice from excessive condensation.
Correction: Store all food items in areas which are clean and dry and not subject to contamination. No food stored directly underneath.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The food items is stored on the floor in the walkin cooler and dry storage area.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Shelves, cooler handles, cooler shelves, walkin cooler floor have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 01-Jun-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (corrected on site)
Observation: Globe is missing over light bulb in the hood.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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04/16/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Ground beef and beef roast stored in the same container.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (repeated violation)
Observation: Meat slicer has an accumulation of food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Coolers have an accumulation of food residue.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a large amount of flies within the establishment. Believed to be the bar held door ajar the previous night.
Correction: Determine the entry point and repair/set policy to keep screen door closed.
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09/25/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site) (repeated violation)
Observation: Meat slicers had an accumulation of food debris.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A QUAT 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 CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: The can goods and single service items found stored on the floor in the in back storage area.
Correction: Store all food items 6 inches above the floor.
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03/27/2014 | Routine | |
| No violation noted during this evaluation. | 03/24/2014 | Follow Up | |
| No violation noted during this evaluation. | 09/24/2013 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There was raw animal product (beef ribs) stored over applesauce in the True 2 Door 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
Observation: Steak and the fish on the buffet table were hot held below 135°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Spoke to Greg in regards to this violation and refused to discard food. Will issue 14 day holding order.
- Critical: PHF/TCS, COLD HOLDING
Observation: All items on the buffet table and the sandwich/deli prep cooler were held above 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. I spoke to Greg regarding this violation and refused to discard food. Will issue holding order for 14 days.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: All deli meats in the sandwich prep cooler and sausages in the walkin cooler were 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 - FREQUENCY
Observation: The meat slicer and can opener were both soiled with food debris.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 21-Sep-2013
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Multiple food items stored on the floor in the walk in cooler and in the back storage area.
Correction: Store all food items 6 inches above the floor.
- THAWING (corrected on site)
Observation: Fish found thawing out at room temperature on back counter.
Correction: Adjust procedures or methods to properly thaw foods. Fish was at 39 degrees. Moved to Walk In Cooler.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Buffet table not maintaining proper hot or cold temperatures..
Correction: Remove the buffet table from use until the equipment is repaired and able to maintain proper temperatures or remove from premise. Correct By: 20-Sep-2013
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09/20/2013 | Routine | |
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