- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking the bleach sanitizer concentrations. The test kit available now is for a Quat sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: The pre-wash compartment of the 4-compartment sink in the back kitchen had a pan.
Correction: Keep hand washing sink free of obstructions and in working condition at all times to allow for frequent hand washing. Soap and paper towels must be provided at this sink at all times.
- 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.
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11/18/2015 | Follow Up | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE (corrected on site)
Observation: Food is obtained from an unapproved source, the beef tamales are provided by Tom Tom with only an IL Dept. of Ag seal on the package. License # 758. Tamales cannot be sold unless from a source inspected by the State of Wisconsin or the USDA.
Correction: Discard foods from unapproved source.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There was a carton of eggs stored over raw vegetables in the back True 2-Door cooler. The eggs were relocated during the inspection.
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: COOLING
Observation: There was a partially cooked cone of gyro meat in the True 2-door cooler that was at 42 degrees F from last night. The partial cones of gyro meat cannot be cooled. The partial gyro spit was discarded. The guidelines for gyro meat must be followed. The meat must be continuously cooked off the cone and either hot held or properly cooled.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 18-Nov-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: The food products in the front True 2-door cooler were above 41 degrees F and there was a container of cooked green peppers on the counter top at room temperature above 41 degrees F. The food in the cooler was relocated and the green peppers were placed in the prep cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Nov-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: The Feta cheese in the front True 2-door cooler was not date-marked. If the product was opened more than 6 days ago it must be discarded.
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. You may need to by smaller amounts of the Feta if it cannot be used within the required 7-days. Day 1 is the day the container is opened. Correct By: 18-Nov-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking the bleach sanitizer concentrations. The test kit available now is for a Quat sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The pre-wash compartment of the 4-compartment sink in the back kitchen had a pan in it and was without soap and paper towels.
Correction: Keep hand washing sink free of obstructions and in working condition at all times to allow for frequent hand washing. Soap and paper towels must be provided at this sink at all times.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: There were knives being stored in between the two cook line coolers.
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.
- 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.
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11/16/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Cooked chicken and beef were improperly reheated. Cooked chicken and beef were being reheated in steam table hot holding unit.
Correction: Adjust procedures and methods to properly reheat food. Foods shall be rapidly reheated to a minimum of 165 degrees F before being placed into hot holding unit. Do not use hot holding units to reheat potentially hazardous foods. Operator transferred chicken and beef to be reheated on grill.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Deli meats and prepared salads 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. This includes foods that are prepared ahead of time, cooled, and reheated. See below.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer (bleach) concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
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12/03/2014 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Donald working on this
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 17-Jul-2014
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04/17/2014 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling a burger with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 18-Nov-2013
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cut Tomatoes were held on the counter at 68°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Store them in the prep cooler. Correct By: 18-Nov-2013
- EQUIPMENT AND UTENSILS - CIP EQUIPMENT - ACCESS POINTS
Observation: The Grill, the prep cooler(True), 2 door reach in and the slicer are heavily soiled.
Correction: Clean all soiled equipment. Clean in place the large pieces of equipment. Institute a weekly cleaning schedule.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The Domestic Style Freezers are not ANSI certified or approved by the department.
Correction: While replacing, replace it with ANSI certified or approved equipment.( Artic Aire makes Commercial Chest freezers).
- VENTILATION HOOD SYSTEM - ADEQUACY
Observation: The Grill, and the Fryers in hood are not adequately covered by a ventilation hood system.You have grease built up on the sides.
Correction: Relocate the Grill and Fryers in order to be within 6 inches of the outside edges of the hood system
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The basement chest freezer and the prep room chest freezer doors are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of Grill,True prep, Slicer and 2 door reachin have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 25-Nov-2013
- 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. Correct By: 25-Nov-2013
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the prep room are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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11/18/2013 | Routine | |
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