- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with a light amount of mold on the interior surfaces of the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice making machine according to the manufacturer's instructions. The frequency of cleaning and sanitzing must be often enough to keep the ice machine free of mold. Correct By: 24-Dec-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Milk (a food that requires temperature/time control for safety (TCS foods) is cold held at 43°F in the small black dormatory style refrigerator.
Correction: Maintain TCS foods at or below 41°F. This cooler must be removed from the premesis if it is not capable of maintaining TCS foods at or below 41F. Any new or used cooler brought into service as a replacement must meet ANSI (commercial) standards. Correct By: 23-Dec-2015
- CONSUMER ADVISORY (repeated violation)
Observation: The existing consumer advisory in the menu does not disclose which items are or might be undercooked. Eggs and steaks are cooked to the consumer's liking.
Correction: Provide a written consumer advisory that both DISCLOSES which items are served undercooked, and REMINDS the consumer that consuming the undercooked item has an increased health risk. For example, for eggs cooked to the consumer's liking, place a symbol next to the egg items on the menu that leads to a footnote that states "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked might not be fully cooked. Whether dining out or preparing food at home, consuming undercooked eggs, meat, poultry, seafood, or fish, may increase your risk of foodeborne illness." For steaks cooked to the consumer's liking, place a symbol next to the menu item that leads to a footnote that states "Steaks ordered rare, medium rare, or pink in the middle might not be fully cooked. Whether dining out or preparing foods at home, consuming undercooked meat, poultry, seafood, fish or eggs may increase your risk of foodborne illness.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: The operator stated that bleach (chlorine) is used as the sanitizer for warewashing. The operator did not have a chlorine testing kit.
Correction: Provide a chlorine test kit to allow accurate determination of the sanitization concentration. Correct By: 06-Jan-2016
- 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. Correct By: 23-Dec-2015
- 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. See the comments section for more information regarding this item. Correct By: 23-Feb-2016
- OPEN DRINK CONTAINER
Observation: The operator was drinking a beverage from an open mug. The mug was handled around the lip area of the mug.
Correction: Employees may drink in food preparation areas only if the beverage container is closed and is handled according to the code reference below. Correct By: 23-Dec-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: In-use wet wiping cloths were not stored in a sanitzing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 23-Dec-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The small black dormatory style cooler did not have a 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. Correct By: 06-Jan-2016
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12/23/2015 | Routine | |
- CONSUMER ADVISORY
Observation: The consumer advisory does not disclose what menu items are being served undercooked. (The menu has a reminder only at the bottom of the page)
Correction: The consumer advisory requires both a disclosure and a reminder. The disclosure must identify what foods items are served undercooked. For example, place an asterisk by the egg menu that leads to the footnote that states "Eggs ordered sunnyside up, over easy, or otherwise soft cooked, may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meat, eggs, poultry, and fish may increase your risk of foodeborne illness" For steak and hamburgers, place an asterisk next to those items on the menu that leads to a footnote that states "Hamburgers and steaks ordered rare or medium rare may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meat, eggs, poultry, and fish may increase your risk of foodeborne illness" Correct By: 12-Dec-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 19-Nov-2014
- 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: 19-Nov-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: Kimberly Wishart's food manager certification expired January of 2013.
Correction: The owner or operator must have one certified food manager for the establishment and post the State of Wisconsin certification document in a conspicuous location Correct By: 12-Feb-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The following coolers did not have a thermometer installed: the yellow cooler in the basement
Correction: dorn style refrigerator with butter in the basement
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in dishwashing area are not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Nov-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The ceiling above the white freezer has a hole cut in it with insulation hanging out of the hole. Single service items are stored below this area.
Correction: Repair the hole so that insulation cannot fall onto single service items. Correct By: 26-Nov-2014
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11/12/2014 | Routine | |
- Critical: SEWAGE - BLACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from ice machine and 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
Observation: No consumer advisory provided on menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- 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 90 days.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located above wash sinks and bread cutting area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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11/06/2013 | Routine | |
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