- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Fish, completely thawed, was found still in a vacuum sealed packaged in the True glass door cooler. The label on the package states to use immediately on thawing.
Correction: Fish must not be stored in a vacuum sealed package when it is thawed. Remove fish from the vacuum package or otherwise re-introduce air into the package so that the botulism bacteria growth is limited. Correct By: 22-Jul-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling tortilla chips with bare hands. Another employees was observed handling meats with their bare hands while using the slicer.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 22-Jul-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Beer is coming into contact with accumulation of yeast on the inside of the beer faucets.
Correction: Clean and sanitize the beer faucets and lines of enough to preclude accumulation of mold and yeasts. Correct By: 22-Jul-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Ice is coming into contact with moldy surfaces inside of both ice machines. Both ice machine are in poor shape and may result in contamination of food ice with mold or foreign material from the ice machine.
Correction: Repair or replace the ice machines or components so that it is in good condition and foreign material like rust and foam insulation will not contaminate the ice. The ice machine's interior surfaces must be cleaned and sanitized often enough to keep it free of mold. Correct By: 22-Jul-2015
- Critical: COOLING (repeated violation)
Observation: Cooked chicken breast pieces in the food preparation cooler were found at 51F. Other food temperatures in this cooler were less than 41F. The operator stated that the chicken was cooked late the previous night. The pan was covered with plastic wrap while cooling. This item is improperly cooled.
Correction: Discard this food item. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. The operator discarded this item at the time of this inspection.
- Critical: PHF/TCS, COLD HOLDING
Observation: The following food items were not held at 41F or lower: salsa on limited ice was found at 44F in the waitstaff prep area
Correction: raw hamburger, raw chicken, tomatoes were found at 50F in the prep cooler across from the large griddle.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: A hose is connected to a faucet without a backflow preventor in the basement (by the ice machine) and in the four compartment sink in the back preparation area.
Correction: Provice backflow prevention devices on these connections. Correct By: 28-Jul-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Headache medicine was stored on the speed rack above food items.
Correction: Store medicine in a non-food prep area. Correct By: 22-Jul-2015
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: making sure employees are monitoring cold holding temperatures in food and equipment, making sure employees are monitoring cooling temperatures
Correction: The person in charge shall provide training to employees on monitoring cold holding temperatures and cooling temperatures. Correct By: 22-Jul-2015
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Improper cooling methods are observed: salsa in large containers was being cooled with the cover on in the walk in cooler. The temperature was 73F on inspection. The operator stated it was just prepared about 15 minutes ago.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Room temperature ingredients must be cooled to 41F or lower within four hours. Containers should not be covered completely until cooled to 41F to facilitate rapid cooling. Correct By: 22-Jul-2015
- CONSUMER ADVISORY (repeated violation)
Observation: A written consumer advisory is not provided for items that may be undercooked at the consumer's liking.
Correction: Provide a consumer advisory that contains both a disclosure of what item is undercooked and a reminder that eating the item has an increased health risk. For example, place an asterisk next to the steak item on the menu that leads to a footnote that states "Steak ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness." Correct By: 04-Aug-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The table mounted can openers have a heavy accumulation of old food debris on the cutting surfaces.
Correction: Clean and sanitize the can openers at least every four hours after use. Correct By: 22-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Knives were being stored in the crevice between the prep tables were tacos are prepared.
Correction: Store knives in a clean area. Correct By: 22-Jul-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Beverage ice is subject to potential contamination by handwashing in the waitstaff prep area.
Correction: Relocate the handwashing or ice bin so that handwashing activity does not contaminate the beverage ice. Correct By: 22-Jul-2015
- THAWING
Observation: Fish in pans (in the back room near the four compartment sink) was at 50F.
Correction: Adjust procedures or methods to properly thaw foods. Fish cannot be thawed in stagnant water. An overflow of cold water must be used and no portion of the fish may be above 41F during thawing.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: No thermometer was found in the keg cooler in the waitstaff area. Milk is stored in this cooler too.
Correction: Provide a thermometer in this cooler. Correct By: 28-Jul-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Barrels used to store tortilla chips do not appear to be food grade. Chips under the prep table are being stored in a black garbage bag lined box. Garbage bags are not food grade. Foods are being stored in their opened metal cans. Shredded lettuce is stored in a non-food plastic container in the walk in cooler.
Correction: Store food in food grade containers. Containers must be designed for contact with food. For the metal food cans, once the can is opened transfer the food to a non-reactive container. Correct By: 28-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The ice machines are in poor repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 21-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The non-visible part of the walk in cooler and freezer door handles have an accumulation of food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 22-Jul-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Ice scoops are being stored with the handles laying in the ice. The ice scoop for the ice machine was stored on a dirty surface of the ice machine.
Correction: Store ice scoops with the handle out of the ice. Store the ice machine scoop in a clean location such as in the ice transfer bucket. Correct By: 22-Jul-2015
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored on the floor in the basement. Cold cups are contaminated with debris from being stored on the floor near the soda syrup boxes in the basement.
Correction: Discard the items that are contaminated with debris. Store single service items six inches off the floor. Correct By: 22-Jul-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The downstairs ice machine is draining onto the floor. One of the ice bins at the bar has a drain that is leaking (or the receptacle is plugged and overflowing), and one of the ice bins has a flexible pipe with no air gap.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Provide an air gap at all ice bins. Correct By: 21-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights in the back prep area near the roasting ovens and by the four compartment sink do not have shatter-resistant bulbs. The bulb near the ice machine in the basement is not shatter-resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 21-Aug-2015
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS
Observation: The window in the basement was open and may allow the entry of insects or rodents.
Correction: Keep this window closed, screened or provided with other approved methods to prevent the entry of insects or rodents. Correct By: 22-Jul-2015
|
07/21/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed wrapping burrito tortillas with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw meat (tenderloin) was being stored above vegetables in the True reach in cooler with the glass doors.)
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 17-Jul-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
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 according to the manufacturer's instructions. The ice machine must be cleaned and sanitized often enough to preclude mold. Correct By: 18-Jul-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with slime accumulating on the soda gun nozzles.
Correction: Remove the end piece from the soda gun, clean the nozzle holes with soap and a brush, rinse with clean water, and sanitize. Correct By: 18-Jul-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Beverage ice was observed coming into contact with dirty ice bin.
Correction: Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Correct By: 18-Jul-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Beer is coming into contact with accumulations of yeast inside of the beer faucets.
Correction: Clean and sanitize the beer faucet often enough to preclude accumulations of yeast. Correct By: 18-Jul-2014
- Critical: COOLING
Observation: Beans and rice in the walk in cooler (large volume containers, covered, small surface area) were measured and found at 43-44F. The operator stated that the beans and rice are taken off of the hot line and placed into the walk in cooler at the end of the previous night.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. It is recommended that shallow metal pans be used, with the covers removed so that the surface area is large for the amount of food in the pan. Stire periodically to remove heat. Correct By: 17-Jul-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Salsa and hot sauce are being held cold using ice (near the waitstaff prep area). A very small amount of ice was found in the container for the amount of salsa and hot sauce. Salsa was 44F and the hot sauce was 48F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. If ice is used to keep the foods cold it is recommended to have ice fully surrounding the containers and to keep the containers covered. Ultimately the salsa and hot sauce must be kept at 41F or lower. (The operator added more ice to the containers so that the entire side wall of the container was covered with ice) Correct By: 17-Jul-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: The fish breading was used and then stored at room temperature
Correction: Once used the fish breading must be stored at refrigeration temps 41F or lower. Correct By: 17-Jul-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (corrected on site)
Observation: Glassware in the mechanical dishwasher at the bar is not being exposed to sanitizer. No sanitizer was left in the jug.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution. The operator fixed the dishwasher at the time of this inspection. The operator supplied a new jug of sanitizer for the machine and ran the primer pump for a minute. The machine then tested out at 100 ppm. Correct By: 17-Jul-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: A hose is connected to the faucet without a backflow prevention device in the basement by the ice machine, and on the faucet in the mop sink in the back room.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 24-Jul-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: The ice bin at the south end of the bar does not have an air gap installed on the waste line.
Correction: Provide air gap between the ice bin and waste line. Correct By: 24-Jul-2014
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: making sure employees are monitoring food temperatures through the cooling process
Correction: making sure that employees are monitoring warewashing equipment to ensure proper sanitization
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for rice, beans, salsa in the walk in cooler. Large volume pans with small surface area for the amount of food and covers in place was noted.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 17-Jul-2014
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing. The operator had address labels he intended to add to the menu. The address labels had a pre-printed reminder statement, but did not identify what food item was undercooked. The operator stated that hamburgers and steaks are cooked to the consumers liking.
Correction: Provide a written consumer advisory that has both a disclosure (tells the consumer what food items on the menu are undercooked) and a reminder statement that eating undercooked items may increase risk of foodeborne illness. For example, place a symbol next to the burger and steak part of the menu that leads to the symbol next to a footnote that states 'Hamburgers and steaks are fully cooked unless otherwise requested. Rare or medium rare hamburgers and steaks may be undercooked. Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodeborne illness, especially if you have certain medical conditions. Correct By: 31-Jul-2014
- 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. Correct By: 24-Jul-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener cutting surface has an accumulation of food debris.
Correction: Maintain food contact surfaces in a clean condition. Clean the can opener at least every four hours if used. Correct By: 17-Jul-2014
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: A handwashing station is not designated at the bar area.
Correction: Provide a handwashing station at the bar area that is supplied with soap, single service towels, and a handwashing reminder sign. Bar employees must wash their hands after handling dirty glassware and before handling clean glassware, and at any other time their hands become contaminated. Correct By: 18-Jul-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 31-Jul-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A knife was stored in the crevice between to prep tables.
Correction: Store utensils in a cleaned and sanitized area. Correct By: 17-Jul-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters was stored in soapy water.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 17-Jul-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The ice in the ice bin next to the handwashing sink in the waitstaff prep area is subject to splash from handwashing activity.
Correction: Place a cover over the ice or install a splash guard to prevent handwashing splash from getting into the ice. Correct By: 18-Jul-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The handle on the can opener is wrapped with duct tape. The handle is not clean.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 31-Jul-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: Under counter cooler in the waitstaff area, the burrito prep cooler, and the cook line prep 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: The cooks line food prep cooler has rusty shelving.
Correction: Provide shelving in this cooler that is not rusty and will prevent rust and paint from being dislodged from the shelf into the food. Correct By: 31-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The non-visible parts of the cooler door handles have an accumulation of food debris from dirty hands.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Jul-2014
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The drain receptacle on one of the ice bins in the bar is plugged. Wastewater is overflowing the receptacle into a catch pan.
Correction: The plumbing system shall be maintained in good repair. Clean out the plumbing line so that it drains properly. Correct By: 24-Jul-2014
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: The windows in the basement food storage areas are open and do not have screens in place to keep out pests.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests. Correct By: 24-Jul-2014
|
07/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about J Js, 10961 N Bayshore Dr, Sister Bay, WI 54234 »