- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on food prep sinks.
Correction: Provide an air gap - increase the gap between the collar and discharge piping. Correct By: 19-Feb-2016
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sinks (waitress station and cookline) observed to be blocked (by ice and soiled utensil) during inspection - unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 15-Feb-2016
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple foods within the cookline coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 15-Feb-2016
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Aluminum foil is being used to cover shelving - not a durable or cleanable surface.
Correction: Provide non-food contact surfaces that are constructed of durable materials. Correct By: 16-Feb-2016
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: The Pepsi cooler in the waitress station area is not ANSI certified or approved by the department.
Correction: When the Pepsi cooler breaks, replace with an NSF cooler approved to cold hold PHF's.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: The dishmachine drainboard, the prep sink, and the 4-comp sinks are fixed in place and not easily movable to allow for cleaning.
Correction: Provide bead of caulk between the equipment and the wall/backsplash. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Correct By: 19-Feb-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The door handles on the base of the salad bar cooler are loose/held together by wires - not maintained in good repair.
Correction: Repair equipment to good condition. Correct By: 31-Mar-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The gaskets on multiple cooler doors are torn/ripped - not maintained in good repair.
Correction: Repair equipment to good condition. Correct By: 11-Apr-2016
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Single-use food containers are being reused after washing.
Correction: Discard single-use containers after initial use. Work towards replacing all single-use containers. Correct By: 14-Mar-2016
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 15-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The following equipment has an accumulation of food debris/grease or is excessively soiled: the grill, and cooler gaskets to most of the cooler doors.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 22-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 15-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Dishmachine racks are being stored on the floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The waitress station handwash sink is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 04-Mar-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floor tiling in front of the walk-in cooler is broken and tiles are missing - currently not a cleanable surface.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 31-Mar-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The door framing to the walk-in freezer is in disrepair - separated from wall/opening.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair door frame. Correct By: 14-Mar-2016
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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03/15/2016 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Cookline employee observed changing gloves/not washing hands after continually wiping hands on soiled apron.
Correction: After making contact with soiled surfaces, food employees shall properly wash their hands.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on food prep sinks.
Correction: Provide an air gap - increase the gap between the collar and discharge piping. Correct By: 19-Feb-2016
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: The chlorine concentration within the sani-tub was too concentrated at 150-200 ppm.
Correction: Concentration adjusted to 100 ppm during inspection.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (corrected on site)
Observation: Multiple plastic food storage containers are chipped/chipping.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. These chipped containers were discarded during inspection.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sinks (waitress station and cookline) observed to be blocked (by ice and soiled utensil) during inspection - unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 15-Feb-2016
- POSTING OF CERTIFICATE (corrected on site)
Observation: 2014 State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post current State of Wisconsin food manager's certificate.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Multiple foods within the cookline coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 15-Feb-2016
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Aluminum foil is being used to cover shelving - not a durable or cleanable surface.
Correction: Provide non-food contact surfaces that are constructed of durable materials. Correct By: 16-Feb-2016
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The Pepsi cooler in the waitress station area is not ANSI certified or approved by the department.
Correction: When the Pepsi cooler breaks, replace with an NSF cooler approved to cold hold PHF's.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: The dishmachine drainboard, the prep sink, and the 4-comp sinks are fixed in place and not easily movable to allow for cleaning.
Correction: Provide bead of caulk between the equipment and the wall/backsplash. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Correct By: 19-Feb-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The door handles on the base of the salad bar cooler are loose/held together by wires - not maintained in good repair.
Correction: Repair equipment to good condition. Correct By: 31-Mar-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The gaskets on multiple cooler doors are torn/ripped - not maintained in good repair.
Correction: Repair equipment to good condition. Correct By: 11-Apr-2016
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (corrected on site) (repeated violation)
Observation: Small cutting board is observed excessively scored.
Correction: Cutting board was discarded.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single-use food containers are being reused after washing.
Correction: Discard single-use containers after initial use. Work towards replacing all single-use containers. Correct By: 14-Mar-2016
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 15-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following equipment has an accumulation of food debris/grease or is excessively soiled: the grill, and cooler gaskets to most of the cooler doors.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 22-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 15-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Dishmachine racks are being stored on the floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The waitress station handwash sink is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 04-Mar-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor tiling in front of the walk-in cooler is broken and tiles are missing - currently not a cleanable surface.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 31-Mar-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The door framing to the walk-in freezer is in disrepair - separated from wall/opening.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair door frame. Correct By: 14-Mar-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following area is excessively soiled with food debris and/or grease: piping/wall behind the grill.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 26-Feb-2016
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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02/15/2016 | Routine | |
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The doors of the walkin cooler and freezer are not maintained in good repair. Gaskets on doors are torn and tattered and need replacement. Handwash sink faucet in waitress area is leaking and needs repair.
Correction: Repair equipment to good condition or remove from premise.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils (food storage bins) are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- WALLS AND CEILINGS, ATTACHMENTS (repeated violation)
Observation: Shelving above cookline prep area and waitress area have exposed wood surfaces and are not easily cleanable.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable. Repair, paint or replace so these surfaces are durable, smooth and easily cleanable.
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02/02/2015 | Follow Up | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands after cracking raw shell eggs and then drying his hands on wiping rag stored on cutting board.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat cheese's stored under raw beef in NSF make table cooler base. Beef was placed in bottom drawer during inspection.
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.
- Critical: COOLING (corrected on site)
Observation: Several containers of chili and one container of chicken noodle soup cooling in walkin cooler range between 86 and 110F after 2 hours of being cooked. Chili had been cooling for over 5 hours. All of these items were voluntarily discarded.
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. In future, place these items in shallow tin pan, initially place in freezer, and later place in cooler.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the ice machine.
Correction: Provide an air gap on water supply side to protect water supply.
- CONSUMER ADVISORY (repeated violation)
Observation: Asterisk is not placed adjacent to food items on menu that may be served in undercooked condition
Correction: On each menu, place asterisk next/adjacent for animal foods served in a raw or undercooked condition.
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 2°F. Thermometer was calibrated during inspection.
Correction: Calibrate thermometer.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Cook line handwashing sink observed to have pieces of raw chicken in basin during inspection and is unavailable for proper handwashing.
Correction: Handwash sink needs to be free of obstructions and in working condition at all times to allow for frequent handwashing. Removed raw chicken. Must wash, rinse and sanitize sink basin before using as handwash sink.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters is stored on make table cutting board.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (corrected on site)
Observation: Wiping cloth solution pail is absent of sanitizer soln.
Correction: Maintain wiping cloth sanitizer solution (chlorine) between 50-100ppm .
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (corrected on site)
Observation: Cardboard is observed on the walkin freezer floor beneath ice cream buckets - for capturing ice cream residual. Cardboard is not easily cleanable or durable and cannot be used for this purpose. Cardboard was discarded.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, cleanable and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: NSF prep make table cooler (right side of cookline) is 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 doors of the walkin cooler and freezer are not maintained in good repair. Gaskets on doors are torn and tattered and need replacement. Handwash sink faucet in waitress area is leaking and needs repair.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Two of the cutting boards (green and white colored) located near warewashing area are excessively scored and scratched and are no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (corrected on site)
Observation: Glass ketchup bottles and plastic milk containers were observed being reused. The bottles and containers were discarded during inspection.
Correction: Discard single-use and single service articles after initial use.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils (food storage bins) are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Dishwashing racks are improperly stored on floor beneath dishwasher.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- GARBAGE/REFUSE - COVERING RECEPTACLES (repeated violation)
Observation: Waste receptacles located in dumpster area behind building are not covered
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- WALLS AND CEILINGS, ATTACHMENTS
Observation: Shelving above cookline prep area and waitress area have exposed wood surfaces and are not easily cleanable.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable. Repair, paint or replace so these surfaces are durable, smooth and easily cleanable.
- INTENSITY - LIGHTING
Observation: Light bulbs (above grill and warewashing area) are out.
Correction: Provide the correct lighting intensity in all work and storage areas. Install working bulbs in these areas.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The equipment (and base of walls) adjacent to the fryers and grill along the cookline have excessive grease/debris buildup..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/29/2014 | Routine | |
Restaurant representatives - add corrected or new information about Lake Mills Family Restaurant & Pizzaria, 962 Mulberry St, Lake Mills, WI 53551 »