- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands between changing tasks of glove use.
-Discussed handwashing between glove use and task change, employees adjusted practices and washed between glove use for the remainder of the inspection.
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: Sliced ham, pre-cooked chicken pieces, washed head of lettuce and sliced tomato in the upright true cooler and true prep cooler are not date marked.
(CORRECTED DURING INSPECTION)-All items listed were labeled prior to the conclusion of the inspection.
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.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing the disclosure statement stating which specific items pertain to the reminder statement. Fact sheet will be emailed along with the inspection report.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The (black) Maytag home-style refrigerator in the office area is not sufficient in capacity to hold foods at 41 and below. Potentially hazardous food items to be re-located to commercial refrigeration.
The walk-in cooler air temperature is 43 degrees F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
Reduce air temperature in the walk-in cooler.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be filled with sponges and cleaning supplies during inspection and is unavailable for proper handwashing.
-Listed items were removed.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop in the ice maker behind the bar was improperly stored in the ice with the handle not extended. .
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.
- THAWING (corrected on site)
Observation: Fully cooked, frozen chicken wings are being improperly thawed by being placed on the counter in a bus tub to unthaw at room temperature.
-Container of thawing cooked chicken was placed in the walk-in-cooler for the remainder of the thawing process.
Correction: Adjust procedures or methods to properly thaw foods.
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01/06/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Discussed not touching 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: RTE/PHF-TCS PROPER DATE MARKING
Observation: Discussed labelling and dating of all ready to eat potentially hazardous foods.
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.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Provide thermometeres to all coolers for monitoring temperatures in foods at 41 degrees and lower at all times. Provide a metal stemmed thermometer 0-220 degrees +/- 2 degrees for monitoring food temps. Discussed thin probe digital thermometer.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: Sanitizer concentration was at 200+ ppm. 50 ppm is adaqueate.
Correction: Lower sanitization concentration.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: Provide 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.
- 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 within 6 months of opening. Operator just took class.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Some kitchen shelves have wood in poor repair. The juncture of the 3 compartment sink and the table above the dishwasher is in poor repair. No bare wood can be shown. Sand and seal all wood surfaces or enclose then with an approved surface.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink at bar is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- 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.
- HANDWASHING SIGNAGE
Observation: Provide handwash sign at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Post permit in establishment
Correction: Post permit in public view.
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10/07/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Gehm's Club 117 Llc, 117 N Cecil St, Bonduel, WI 54107 »