- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat food stored under raw hamburger in glass door cooler. There are shredded potatoes stored in pan with raw fish in glass door cooler.
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.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- 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 (repeated violation)
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.
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08/28/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory in the menu does not correspond to specific food items that may be served undercooked at custome request.
Correction: Provide an asterisk or star by consumer advisory and the food items (e.g. burgers) that may be served undercooked at customer request.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor underneath the fryer, grill, and range is heavily soiled with grease and also food debris (e.g. chicken wings, french fries, etc). The floor in kitchen and dishwashing area is soiled with an accumulation of dirt and debris including beneath the other equipment.
Correction: Clean entire kitchen floor and floor in dishwashing area, including the floor underneath equipment. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Feb-2014
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03/13/2014 | Follow Up | |
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory in the menu does not correspond to specific food items that may be served undercooked at custome request.
Correction: Provide an asterisk or star by consumer advisory and the food items (e.g. burgers) that may be served undercooked at customer request.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Interior of ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 21-Feb-2014
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Spray bottle of bleach water is not labeled with contents.
Correction: Label working containers of cleaners and sanitizers. Correct By: 21-Feb-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Potatoes are stored on floor in back kitchen area. Onions are stored on the floor in the front kitchen area. Cases of frozen food are stored on floor and on inverted bread tray in walk-in freezer.
Correction: Store all food items 6 inches above the floor. Do not use bread trays for storage. Shelving shall be NSF approved and provide for foods to be stored a minimum of six inches above the floor. Correct By: 21-Feb-2014
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 21-Feb-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS (repeated violation)
Observation: Single-use or single-service articles (e.g. napkins) are being stored in on floor in basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens at least six inches above the floor. Correct By: 21-Feb-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: There is a gap underneath the back door of the kitchen which could allow the entrance of insects or rodents. A towel has been placed to block cold air from entering kitchen.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 21-Feb-2014
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Please note: one compartment of 2-compartment sink may be used for handwashing and the other compartment for washing of vegetables and fruits. Properly label which side is to be used for handwashing. Correct By: 21-Feb-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor underneath the fryer, grill, and range is heavily soiled with grease and also food debris (e.g. chicken wings, french fries, etc). The floor in kitchen and dishwashing area is soiled with an accumulation of dirt and debris including beneath the other equipment.
Correction: Clean entire kitchen floor and floor in dishwashing area, including the floor underneath equipment. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Feb-2014
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02/25/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods (e.g. tortillas, chhese) stored under raw shell eggs in glass door cooler.
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. Operator moved eggs to bottom shelf in cooler.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Chlorine concentration in wiping cloth bucket is 10 PPM. Bleach is not being used according to manufacturer’s use directions.
Correction: Maintain chlorine concentration at 100 PPM in wiping cloth bckets according to manufacturer's directions for use. Operator changed out sanitizer water.
- CONSUMER ADVISORY
Observation: The consumer advisory in the menu does not correspond to specific food items that may be served undercooked at custome request.
Correction: Provide an asterisk or star by consumer advisory and the food items (e.g. burgers) that may be served undercooked at customer request.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (corrected on site)
Observation: Thermometer in walk-in cooler in basement measuring ambient air is not accurate to ± 3°F.
Correction: Calibrate or replace thermometer.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 21-Feb-2014
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked with cases of food and unused equipment 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. Operator relocated items and made handwash sink accessible.
- HAND DRYING PROVISION (corrected on site)
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. Operator provided paper towels.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottle of bleach water is not labeled with contents.
Correction: Label working containers of cleaners and sanitizers. Correct By: 21-Feb-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Potatoes are stored on floor in back kitchen area. Onions are stored on the floor in the front kitchen area. Cases of frozen food are stored on floor and on inverted bread tray in walk-in freezer.
Correction: Store all food items 6 inches above the floor. Do not use bread trays for storage. Shelving shall be NSF approved and provide for foods to be stored a minimum of six inches above the floor. Correct By: 21-Feb-2014
- THAWING (corrected on site)
Observation: Fish is being improperly thawed by sitting out at room temperature in pan on counter.
Correction: Adjust procedures or methods to properly thaw foods-see below. Temperature of fish was still below 41 degrees F and operator placed fish in cooler to properly thaw under refrigeration.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: True prep top cooler is not equipped with an integral or permanently affixed 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.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 21-Feb-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles (e.g. napkins) are being stored in on floor in basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens at least six inches above the floor. Correct By: 21-Feb-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap underneath the back door of the kitchen which could allow the entrance of insects or rodents. A towel has been placed to block cold air from entering kitchen.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 21-Feb-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Please note: one compartment of 2-compartment sink may be used for handwashing and the other compartment for washing of vegetables and fruits. Properly label which side is to be used for handwashing. Correct By: 21-Feb-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor underneath the fryer, grill, and range is heavily soiled with grease and also food debris (e.g. chicken wings, french fries, etc). The floor in kitchen and dishwashing area is soiled with an accumulation of dirt and debris including beneath the other equipment.
Correction: Clean entire kitchen floor and floor in dishwashing area, including the floor underneath equipment. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Feb-2014
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02/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about Kc's Clubhouse, W3731 Club House Dr, Lake Geneva, WI 53147 »