- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Soup, beans and other foods in walk-in cooler 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.
- 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 90 days.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelving in the kitchen near grill line is rusted.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the warewash area and walk-in cooler are missing floor tiles. The ceiling in the warewash area is not smooth and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen and restroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/22/2016 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
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.
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food container[flour/salt] 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.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Storage shelves for dishes are wood and need an approved surface .
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Prep cooler, kitchen units] 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.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of storage shelves are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- GARBAGE/REFUSE - COVERING RECEPTACLES (repeated violation)
Observation: Waste receptacles located dumpster] are not covered
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in dish room[floor, wall] need to be maintained.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under and behind equipment in kitchen and back room noted with buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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05/27/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Beans/rice are not date marked. [Describe].
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.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: spray and chlorine stored over with canned items
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- 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.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be used for dishes] 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.
- 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.
- FOOD LABELS - BULK FOODS LABELED
Observation: Bulk food container[flour/salt] 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.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Storage shelves for dishes are wood and need an approved surface .
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Prep cooler, kitchen units] 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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage shelves are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Waste receptacles located dumpster] are not covered
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the screen door of the back area which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in dish room[floor, wall] need to be maintained.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under and behind equipment in kitchen and back room noted with buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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05/20/2015 | Routine | |
- GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION (repeated violation)
Observation: walkin cooler and glass door cooler are not functioning..
Correction: Maintain equipment in good repair.
- WAREWASHING EQUIPMENT, CLEANING FREQUENCY (USE) (repeated violation)
Observation: The machine is noted with lime buildup.
Correction: Clean warewashing machine
- PHYSICAL FACILITIES - GOOD REPAIR (repeated violation)
Observation: The physical facilities need tobe cleaned.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION (repeated violation)
Observation: The air ducts and filters need to be cleaned..
Correction: Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination.
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05/30/2014 | Re-inspection | |
- Critical: CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within [time period].
- Critical: EQUIPMENT, FOOD CONTACT SURFACES AND UTENSILS - CLEANING FREQUENCY
Observation: Soda caps, stove top, cutting board, outside of equipment, cooler shelves, etc noted with build-up
Correction: Clean food contact surfaces anytime contamination has occurred..
- OTHER SOURCES OF CONTAMINATION
Observation: Sign needed for clean plate for buffet.
Correction: Change methods or procedures to protect foods from contamination.
- GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Observation: walkin cooler and glass door cooler are not functioning..
Correction: Maintain equipment in good repair.
- WAREWASHING EQUIPMENT, CLEANING FREQUENCY (USE)
Observation: The machine is noted with lime buildup.
Correction: Clean warewashing machine
- PHYSICAL FACILITIES - GOOD REPAIR
Observation: The physical facilities need tobe cleaned.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The ceiling in food prep area and dish area are in poor repair.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Replace ceiling tiles and floor tiles
- CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION
Observation: The air ducts and filters need to be cleaned..
Correction: Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination.
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05/22/2014 | Routine | |
Restaurant representatives - add corrected or new information about Kay's Diner, 228 Industrial Dr, North Prairie, WI 53153 »