| No violation noted during this evaluation. | 06/18/2015 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Eggs found in kitchen at room temperature 78 degrees.
Correction: Discard unsafe or adulterated food items.
- 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 [time period].
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Wood shelves in the rear room is bare wood and needs sealing with paint or polurethane.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of outside equipment such as microwave are soiled with food debris and on shelf under it.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor near the rear restroom is bare wood and needs resurfacing..
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors are not kept closed provide a self closing device.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
|
06/10/2015 | Routine | |
- Critical: COOLING
Observation: Beef ribs in beverage aire unit is not cooling properly and is at 51F after 8 hrs
Correction: Product disposed of during inspectionAdjust 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.
- 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. Course taken results pending. Correct By: 19-Feb-2015
|
08/19/2014 | Pre-inspection | |
| No violation noted during this evaluation. | 04/30/2014 | Re-inspection | |
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: There is no hot water at the handwashing sink.
Correction: Repair handwashing sink as the Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- PROHIBITING ANIMALS
Observation: Caged Bird noted in facility.
Correction: Remove the animal from the premises and keep all prohibited animals out of the premises.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The top of refrigeration unit and food prep table is not cleaned on a frequent basis and noted with soiled with food residue.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
|
04/28/2014 | Routine | |
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