Hi Point Steak House, 6900 County Road Hhh, Ridgeway, WI 53582 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- PERSONAL CLEANLINESS - JEWELRY (corrected on site)
Observation: Employees noted wearing wristwatches and non-plain banded rings while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Beverage container removed from area.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Damp wiping cloths used for wiping counters stored on prep counter and cutting board.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Damp cloths/towels put in sanitizer. Dry towels may be out of sanitizer for cleaning up dry bread crumbs and similar tasks if kept clean, dry, and free of food residue.
|
03/11/2016 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Au jus in walk-in cooler prepared within the past 24 hours is improperly date marked as onion soup prepared on 2/19.
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. Au jus correclty labeled with prep date. The growth of some bacteria such as Listeria monocytogenes is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Fish thawing in prewash sink is subject to potential contamination by nearby soap dispenser and handwashing.
Correction: Change methods or procedures to protect foods from contamination. Fish moved to food preparation sink during the inspection.
- FOOD LABELS - BULK FOODS LABELED (corrected on site)
Observation: Bulk food container of sugar is not labeled or no placard is provided with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom in pavilion is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 12-Mar-2015
|
03/05/2015 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection and air break exist between the sewage system and a drains from the bar ice bins. An air break exists on the ice machine.
Correction: 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 and air break and provide full air gaps on both bar ice bins. Provide an air gap on the ice machine. Recommended a masonry brick be placed under the drain pipe, and the drain pipe be shortened to provide a gap. Correct By: 03-Feb-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided on menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 03-Feb-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink in pavilion for employees other than the toilet room handwashing sinks. Prewash sink (far right sink) of four compartment sink in kitchen may no longer be used for handwashing: see Wisconsin Food Code 2-301.15(B).
Correction: Install approved handwashing sink in the pavilion by March 15th and prior to use of that building. Recommended handwashing sink in pavilion be located close to the main wastewater stack and pressure tank and existing cooler be moved to the right to make room. Install approved handwashing sink in the kitchen within two weeks. Approved additional handwashing sink in the kitchen may be installed by cutting a hole in the existing drainboard of the right side of the four compartment sink and installing a drop-in sink or cutting off the drainboard and installing a stand-alone handwashing sink. Handwashing sinks must be provided with controls that are not hand operated.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Particleboard shelving in the pavilion is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 15-Mar-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Emerson refrigerator in kitchen is labeled for household use and is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 03-Feb-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink at the back 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. Recommended paddle handles be installed or faucet replaced with one that has paddle handles. Correct By: 15-Mar-2015
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS
Observation: The side door in the pavilion has a small gap on the non-hinged side which may allow the entry of insects.
Correction: Remove small circular bumpers and provide a full-length weather strip to allow the door to fit tightly. Correct By: 15-Mar-2015
|
01/20/2015 | Pre-inspection | |
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