- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing the asterisks for the animal derived foods.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (repeated violation)
Observation: Food thermometer not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
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05/15/2015 | Re-inspection 2 | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling ready-to-eat foods with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing the asterisks for the animal derived foods.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (repeated violation)
Observation: Food thermometer not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Working containers of sanitizing clothes are not labeled with contents.
Correction: Label working containers.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on cutting board in prep area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH (repeated violation)
Observation: The towel under the cutting board is not approved for use to prevent movement of the cutting board.
Correction: Provide equipment or utensils that are durable under normal conditions.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of the pass through counter is soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at food prep and bar handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/06/2015 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after handling raw products and reasy to eat products.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat foods with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat food i.e. gravy 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.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between working with raw meat and ready to eat foods. Cook handling raw meats and wiping gloved hands on towel and handling ready to eat foods.
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.
- Critical: REHEATING FOR HOT HOLDING (repeated violation)
Observation: Refried beans are being improperly reheated in the steam table. Product time placement unknown, temperature 128 degrees F.
Correction: Adjust procedures and methods to properly reheat food. Refied beans are to be heated thoroughly to 165 degrees F prior to placement in the steam table.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Refried beans in the steam table are hot held at 128°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chopped lettuce and guacamole in the prep table in the server area are cold held at 59 and 52.9°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Diced tomatoes and mashed potatoes in the walk-in cooler 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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in manual warewashing operation are not exposed to the sanitizer for the required amount of time.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. No sanitizing rinse or sanitizer used.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach in the wiping cloth solution is not being used according to manufacturer’s use directions. Concentration is 10 ppm
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process has no prior approval or the approved plan is not being followed. Chicken wings are precooked, cooled, cold held and reheated with plan or approval for process.
Correction: Food improperly prepared shall be discarded. Submit plan for approval by regulatory authority and once approved shall be followed by management and employees.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing the asterisks for the animal derived foods.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometer not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- FOOD CONTACT SURFACES - SOILED
Observation: Slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of sanitizing clothes are not labeled with contents.
Correction: Label working containers.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Sausages in the freezer are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Black tongs were stored on the over flow rim of the hand wash sink and a knife was stored between equipment in the cook area.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on cutting board in prep area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Drink ice in the bar is subject to potential contamination by wine bottles that are handled and returned to the ice bin.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: The towel under the cutting board is not approved for use to prevent movement of the cutting board.
Correction: Provide equipment or utensils that are durable under normal conditions.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: [Equipment] 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.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Walk-in freezer and reach-in coolers are 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.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Cardboard box in freezer was observed being reused.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the pass through counter is soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom in basement is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at food prep and bar handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor/wall juncture in the cook area is dirty, debris accumulating.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Filters are 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.
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: The toilet seat in the employee restroom is cracked and broken.
Correction: Maintain toilet in a clean and intact condition.
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04/22/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Chili, mashed potatoes, and Shepherd's Pie filling were improperly reheated. These pre-prepared foods were not reheated to 165 before being placed in the front pre-line hot table and held at temperatures below 135.
Correction: Adjust procedures and methods to properly reheat food. [Explain]. Correct By: 09-Oct-2013
- Critical: PHF/TCS, HOT HOLDING
Observation: Chili, mashed potatoes and Shepherd's pie filling in the front prep line hot table is hot held at temperatures below 135°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 09-Oct-2013
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut lettuce, guacamole, sour cream in kitchen coolers is beingheld at at temperatures above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 09-Oct-2013
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Multipul foods in the walk-in cooler are improperly date marked. No date marking used.
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: 06-Nov-2013
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Soap and a spray can of polyurathane varnish are stored over boxes of cooking oil
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 06-Nov-2013
- WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
Observation: The warewashing machine is not dispense sanitizer automatically at the required concentration. The operator does not have the corrected test papers to use to measure the sanitizer concentration of the kitchen dishwasher and the bar glasswasher.
Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense sanitizers at the required concentrations. Replace the missing test papers used to measure sanitizer concentrations in warewashing machines. Correct By: 09-Oct-2013
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: Malfunctioning electric hot water sensors in the men's and women's toilet rooms.
Correction: Repair or replace the malfunctioning electric hot water sensors in the men's and women's toilet rooms. Correct By: 06-Nov-2013
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used damp for wiping counters are not routinely stored in sanitizer between uses. They are left to lay on the counter at the side of the sanitizer bucket.
Correction: Cloths used damp for wiping counters shall be stored in a sanitizing solution betweem uses. Correct By: 09-Oct-2013
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The [food item] is stored in an area subject to possible leakage from overhead waste water pipes.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 06-Nov-2013
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Guacamole and sour cream in front prep-line under counter cooler are not being held at safe food temperatures because the thermostat is mis-adjusted.
Correction: Monitor cooling equipment to maintain proper working order. Correct By: 09-Oct-2013
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that cooking utensils are stored on the flood rim of the north handwashing sink at the front food prep line.
Correction: Store utensils in a manner to avoid contamination.Storage of cooking utensils on a handwash sink exposes them to contamination by the dirt and soap created while washing hands. Correct By: 09-Oct-2013
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: The rear kitchen door does not fit tightly in it's jamb creating holes and gapsThere is a hole or gaps the may 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. Correct By: 06-Nov-2013
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the north handwashing sink at the front prep-line handwashing facility.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 06-Nov-2013
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: There are non-functioning light fixtures and missing protective covers on light fixtures in the cooking areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the mal-functioning light fixtures and replace the missing protective covers on the light fixtures in the cooking areas. Correct By: 06-Nov-2013
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10/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Finn Mcguires Irish Pub & Grill, 5171 S 108th St, Hales Corners, WI 53130 »