- Critical: DATE MARKING - DISPOSITION
Observation: Rueben dip has exceeded its date mark. Cut ham does not have a 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.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (corrected on site)
Observation: The chlorine sanitizer concentration was 0 ppm.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration. The chorine sanitizer concentration needs to be 50 ppm. Ecolab was called and a repairman was on the way. In the meantime, dishes would be sent to the banquet kitchen for washing or could be washed in the 4 compartment sink.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The Hills bar handwashing sink observed to be blocked with buckets during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of food are stored on the floor in the Grab & Go Market behind the counter.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The IDW cooler, the left kitchen prep table, the #11 cooler, and the walk-in cooler are 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 - GOOD REPAIR
Observation: Water was noted in the bottom of the #8 prep table and the #5 cooler. The condensor of the Apollo Line cooler is leaking into a pan of water on the top shelf. Underneath the disposer in the dishwasher room is beginning to rust. The Frigidaire freezer in the Hills bar and the white freezer in the hotel kitchen need defrosting.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Detail cleaning is needed on carts, the gasket of the # 5 freezer, the trays under the sandwich prep table, the exterior of the warm holding unit, and the floors and walls along the perimeters of the room.
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
Observation: Coffee pots in the Grab N' Go Market are improperly stored drying on absorbant towels.
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.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floors in the hotel kitchen dishwasher room is dirty and in poor condition.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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10/08/2015 | Routine | |
- SURFACE CHARACTERISTICS - INDOOR AREAS (repeated violation)
Observation: The floors in the walkin cooler are in poor condition.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The waitress station cabinetry is in poor condition and must be repaired or replaced.
Correction: Maintain the physical facilities so they are in good repair at all times.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The floor tile grout in the kitchen is in poor condition.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen floor needs additional cleaning..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/05/2014 | Follow Up | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods unless a BHC plan is approved by the Manitowoc County Health Dept.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Datemarking of potentially hazardous ready to eat foods is inconsistent.
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 - SANITIZED BEFORE USE AFTER CLEANING
Observation: The dishwasher in the Keystone East Bar was not sanitizing at the time of inspection. The dishwasher must be repaired.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- FOOD CONTACT SURFACES - SOILED
Observation: Benchwarmer Bar - soda guns and cups were dirty
Waitress Station - soda gun cup was dirty
Waitress Station ice machine was very dirty
Waitress station hot chocolate and cappucino machines were dirty
Crystal Ball Room - soda gun cup and gun were dirty
Keystone East Bar - soda guns and cups were dirty.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at the handwash sink at the Benchwarmer bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: Crystal Room Bar -No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Waitress station - ice scoop was not protected. Store in a clean, covered washable 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.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The blenders are being dried on a cloth towel.. Do not dry blenders on absorbent surfaces..
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The dishwasher in the Keystone East Bar is leaking onto the floor..
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Replace the split gasket on Refrigeration Unit #7.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Refrigeration unit #4 is very dirty and must be cleaned. All coolers need cleaning.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Main Kitchen - equipment on the back cooking line needs additional cleaning..
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: The single service items under the microwave must be stored in an organized manner that prevents contamination..
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored under the sink in the Crystal Room Bar. Discard all contaminated glasses.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Remove the damaged wood from between teh handwash sink and the glasswasher at the Benchwarmer bar.
The cabinetry in the waitress station is in poor condition and must be repaired.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor tile grout in the kitchen needs to be regrouted in some areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors in both Keystone Bars were not clean. The East bar is much worse.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the Benchwarmer Bar needs additional cleaning.
The bar needs cleaning and organizing.
The floor in the main kitchen needs additional cleaning
The floors in both Keystone bars needs additional cleaning
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/29/2014 | Routine | |
Restaurant representatives - add corrected or new information about Fox Hills Resort & Country Club Hotel Kitchen, 250 West Church, Mishicot, WI 54228 »