- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Beverages from the soda guns are coming into contact with slime inside the nozzle area of the soda gun.
Correction: Clean and sanitize the soda guns at the frequency that keeps them free of slime and mold. Correct By: 10-Dec-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine. The frequency of cleaning and sanitizing must be often enough to keep the ice machine free of mold. Correct By: 10-Dec-2015
- Critical: FOOD-CONTACT SURFACES AND UTENSILS (corrected on site)
Observation: Glassware is not being sanitized in the bar's glasswashing machine. This machine requires a 50 ppm chlorine residual in the final rinse cycle. 0 ppm was detected at this inspection.
Correction: Discontinue cleaning and sanitizing glassware and utensils with this machine until is shows a 50 ppm chlorine residual in the final sanitizing rinse. The operator declared that all wares will be washed and sanitized in the kitchen's dishwashing machine until the bar's machine is fixed.
- CONSUMER ADVISORY (repeated violation)
Observation: The menu does not fully disclose which food items are undercooked. Hamburgers and steaks are cooked to the consumer's liking.
Correction: Disclose that hamburgers and steaks ordered rare, medium rare, and pink in the middle might be undercooked. For example add the sentence in your current footnote "Hamburgers and steaks ordered rare, medium rare, or pink in the middle might be undercooked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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. Correct By: 16-Dec-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: A handwashing station is not provided at the bar.
Correction: A handwashing station consisting of handwashing soap, single service towels, and a handwashing sink with 85F to 110F water service must be provided at the bar. Correct By: 10-Dec-2015
- TOILET FACILITIES - ENCLOSED
Observation: The men's restroom door does not fully self-close.
Correction: Adjust or replace the spring so that the door fully self-closes.
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12/09/2015 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Thawed whitefish was found in vacuum sealed packages.
Correction: Fish must remain frozen while the fish is in the vacuum sealed packages. Remove the fish from the vacuum sealed packages when thawing or open the package to let oxygen back into the package.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces in the ice machine bin (ceiling of the ice bin).
Correction: Clean and sanitize all surfaces of the ice making machine. The ice machine must be maintained free of mold. Correct By: 03-Dec-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Sausage in the top bin of the pizza prep cooler is 43F. Air temp in the bottom of this cooler is 42F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 03-Dec-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The refrigerator where milk is stored (in the bar area) is not keeping food cold enough. Milk in this cooler was found at 50F. The air temperature was found at 51F.
Correction: Maintain cold potentially hazardous foodsin this cooler at or below 41°F. The operator removed all of the potentially hazardous food from this cooler and placed in the walk in cooler at this inspection.
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: Reduced oxygen packaging used for steaks (in Foodsaver Vacuum packages) does not have an approved HACCP plan or is not following the HACCP plan.
Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan. See the code reference below for items required in a HACCP plan. Correct By: 02-Dec-2014
- CONSUMER ADVISORY
Observation: The consumer advisory does not disclose which menu items are served undercooked. (hamburgers and steaks are cooked to the customer's liking.) (The menu does have a reminder statement)
Correction: The consumer advisory must disclose what food items are undercooked and remind consumers that eating undercooked items has an increased health risk. For example, change the first sentence of the existing footnote to state "Hamburgers and steaks ordered rare or medium rare may be undercooked." Correct By: 16-Dec-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations in the bar glasswasher and for wiping cloth storage solutions.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 09-Dec-2014
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: A handwashing station is not designated in the bar.
Correction: A handwashing station must be designated in the bar. Soap and single service towels, and a handwashing reminder sign must be provided at this sink. Bartenders must wash hands between handling customers used glassware and handling clean glassware. Correct By: 03-Dec-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. An example of an approved beverage container would be a cup with a cover and straw. Correct By: 03-Dec-2014
- PACKAGED AND UNPACKAGED FOOD - PROTECTING FOOD CONTAINERS
Observation: The soda gun nozzles have an accumulation of slime in the small holes.
Correction: Remove the nozzle and clean and sanitize the openings. The cleaning frequency must be often enough to preclude slime. Correct By: 02-Dec-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The bar cooler where milk is stored does not have a thermometer.
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: 09-Dec-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The bottom of the beer bottle cooler has an accumulation of slimy water that is in contact with the beer bottles.
Correction: Clean out the cooler, clean the bottles, and ensure proper drainage of condensate in this cooler. Correct By: 09-Dec-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Knives in the knife storage rack next to the pizza prep table are not stored clean.
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. Correct By: 03-Dec-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light fixture in the middle of the kitchen does not have a shield.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 09-Dec-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The ceiling has an accumulation of dust that is hanging and could fall onto food preparation areas below.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Dec-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area underneath the cooking equipment and line coolers has an accumulation of debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Dec-2014
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12/02/2014 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from both ice storage bins and the prep sink.
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.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory provided on menu is incomplete.
Correction: Provide an asterik on the menu for foods which can be cooked to order to draw it to the consumer advisory for animal foods served in a raw or undercooked condition.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in 3 door food prep right is not accurate to +/- [ ]°F.
Correction: Calibrate or replace thermometer.
- HAND DRYING PROVISION
Observation: 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.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lightsto be located above ice storage bins must be shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INTENSITY - LIGHTING
Observation: The light intensity above the ice storage bins is less than 50 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
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12/02/2013 | Routine | |
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