- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced beef and mashed potatoes in 4 drawer cooler were observed cold held at 51.7 and 51.9°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods were taken out of the 4 drawer cooler and moved to the 2 door reach in prep cooler. Service will be called for the unit.
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Ceasar and chipotle dressings in the walk-in cooler was observed to have exceeded its date mark of 7/11.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Ceaser and chipotle dressings were discarded during the inspection.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A connection exists between the sewage system and ice machine drain. An air gap was observed on the unit at the time of inspection.
Correction: Design the system in a manner that would preclude a connection between the sewage system and ice machine drain. Remove the air gap with a proper air break. Correct By: 11-Aug-2015
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: A spray bottle of Clean Force cleaner was observed stored over onions in the kitchen area.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Bottle was moved during the inspection.
- THERMOMETERS - FOOD - ACCURACY
Observation: A working food thermometer was not present in the food establishment at the time of inspection.
Correction: Obtain a working food thermometer and have present in the facility for use at all times. Correct By: 22-Jul-2015
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The True 4 drawer cooler was observed to not be sufficient in capacity to hold foods at 41F and below during the inspection.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Foods were moved during the inspection to the 2 door prep reach in cooler. Service will be called on the unit. Correct By: 22-Jul-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine and quaternary test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 28-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener was observed visibly soiled at time of inspection.
Correction: Maintain all food contact surfaces such as the can opener and meat slicer in a clean condition. Correct By: 22-Jul-2015
- OPEN DRINK CONTAINER
Observation: Several drinking cups without covers were observed in the food preparation area near the main cook line and also near the dishwashing area.
Correction: Provide approved beverage containers with lids in all food preparation and kitchen areas. Correct By: 22-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A large food knife was observed improperly stored in between two coolers units during the inspection.
Correction: Store in-use utensils with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 22-Jul-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter and on top of a chemical spray bottle in the kitchen and downstairs prep areas.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 22-Jul-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Establishment was observed to be using the kitchen food preparation sink to hold dirty dishes as well as it being used as a dump sink at the time of inspection. Also, the chocolate syrup and honey in the waitstaff area were observed to be subject to potential contamination by being stored next to personal and chemical items such as Tums, lotion, and air neutralizer spray.
Correction: Change methods and procedures for storage of dirty dishes as well as drink disposal. Change storage area for personal and chemical items to protect foods from contamination. Correct By: 28-Jul-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The waitstaff 2 door sliding reach in cooler and 2 door kitchen line prep reach 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. Correct By: 28-Jul-2015
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that black disposable soup spoons are stored in a tupperware container where the food or lip contact surface could be contaminated. Spoons are stored in multiple directions.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Correct By: 28-Jul-2015
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Waste receptacles located outside the back kitchen door are not covered. Several waste or recycable containers were observed with open tops. Flies were observed to be heavily throughout the area and gaining access to the facility when the back door was being used.
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors. Correct By: 11-Aug-2015
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07/21/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Rice, lentils, melon salsa, and other containers of food 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: 27-Feb-2014
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Pan of corned beef 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: 27-Feb-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A 1" air gap is missing from the food prep sink downstairs.;Alter the plumbing and design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 14-Mar-2014
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee washing hands in designated food prep sink downstairs.
Correction: Food employees shall wash their hands in a handsink approved for handwashing next to the food prep sink downstairs. Correct By: 27-Feb-2014
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in 1 door mini cooler has separated mercury and is not measuring ambient air is not accurately to ± 2°F.
Correction: Replace thermometer. Correct By: 07-Feb-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink in the bar area observed to have strainer, spray bottles, and rags stored in it 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. Correct By: 28-Feb-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Chefs went through courses and have passed the exam and need to apply with the state.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days and post the ceritificate in the establishment. Correct By: 30-May-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Sugar, flour, spices, and corn meal is stored in unlabeled containers
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 28-Feb-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop was improperly stored with handle touching ice in the ice bin of the bar.
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. Correct By: 27-Feb-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Many boxes of food were stored on the floor in the WIC and WIF
Correction: Store all food items 6 inches above the floor. Correct By: 28-Feb-2014
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Food is subject to potential contamination due preparation being conducted in the 3 compartment warewashing sink.
Correction: Conduct food preparation ONLY in the designated food prep sink. Correct By: 27-Feb-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: 2 door prep cooler, 2x 2 drawer coolers, and 2 door sliding waitstaff 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. Correct By: 07-Mar-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of stainless steel backsplash on the kitchen line and sides of hood are soiled with grease and food splatter.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 28-Feb-2014
- GARBAGE/REFUSE - STORAGE REFUSE, RECYCABLES, AND RETURNABLES
Observation: Cans/bottles are stored in an absorbant cardboard box on the floor and empty cardboard boxes are stored on the floor under the 3 comp sink. Recyling material is not stored in proper receptacles.
Correction: Provide receptacles or waste handling units for storing recyclables, and returnables so they are inaccessible to insects and rodents. Correct By: 14-Mar-2014
- GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
Observation: No waste receptacle provided at handwashing sink downstairs.
Correction: Handwashing sinks using sing-use paper toweling for hand drying sall be provided with a waste receptacle. Provide a wates receptacle at the handwashing sink. Correct By: 14-Mar-2014
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in downstairs dry storage area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 14-Mar-2014
- INTENSITY - LIGHTING
Observation: The light intensity in the left hood is too weak.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 07-Mar-2014
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02/27/2014 | Routine | |
Restaurant representatives - add corrected or new information about Freddy Valentines Public House, 134 W Jefferson St, Spring Green, WI 53588 »