- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Employee stated that Mike Tank is certified
Correction: however, his name is not registered with the State and there is no certificate available on site.
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01/13/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw shell eggs were stored above ready to eat ricotta in the produce walk-in 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. Correct By: 12-Jan-2016
- Critical: REHEATING FOR HOT HOLDING
Observation: Leftover minestrone (154F reheat temperature) was not reheated to the required 165F prior to hot holding.
Correction: Adjust procedures and methods to properly reheat food. Leftovers shall be reheated to 165F or above for hot holding. Correct By: 12-Jan-2016
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Meatballs being hot held at buffet were 128F. Discussed discarding meatballs after buffet close (2pm).
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 12-Jan-2016
- Critical: PHF/TCS, COLD HOLDING
Observation: The following temperature was taken in the pizza prep cooler (39F ambient): diced tomatoes-45F. Other food temperatures in the cooler ranged from 37F-50F. Cooler repair person was called to service the unit during the inspection. Diced tomatoes were moved to the glass door cooler during the inspection.
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The following temperatures were taken in the main line prep cooler (39F ambient): chicken-55F, mozzarella-44F, diced tomatoes-46F. Chicken was voluntarily discarded during the inspection. The other food was moved to the bottom of the cooler (39F). Cooler repair person was called to service the unit during the inspection.
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The following temperatures were taken in the walk-in cooler (41F): meat sauce-45F, diced tomatoes-44F, 43F. Cooler repair person was called to service the unit during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-Jan-2016
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Food contact surfaces (prep areas, counters, etc.) are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Correct By: 12-Jan-2016
- DEMONSTRATION OF KNOWLEDGE
Observation: The people in charge did not demonstrate to the regulatory authority knowledge of foodborne illness prevention as demonstrated by priority violations noted throughout inspection.
Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PROPER COOLING METHODS - CRITERIA
Observation: Meatballs (47F, 55F) were being improperly cooled in the walk-in cooler. Meatballs were stored in stacked containers and covered with plastic wrap. Condensation was noted on the plastic wrap covering large pots of meat sauce.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods or ambient temperature of walk-in cooler.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food and in all cooling units.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Main kitchen hand sink was being used as a dump sink during the inspection.
Correction: Hand washing sink shall not be used for purposes other than handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at main handwashing sink and bar handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Employee stated that Mike Tank is certified
Correction: however, his name is not registered with the State and there is no certificate available on site.
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01/05/2016 | Routine | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Cleaning has begun. Increase cleaning frequency to maintain clean surfaces and equipment. Continue to clean the following:
-Industrial can opener *Blade needs to be replaced*
-Shelving throughout
-Air gapped drains (clean daily)
-Ice bin at front waitstaff area (inside near top)
-Cabinet under front ice bin (noted with leaking)
Correction: Maintain food and non-food contact surfaces in a clean condition.
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11/26/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling dirty dishes then handling clean dishes at the dish machine.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 26-Nov-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed dicing tomatoes for salad bar with bare hands. Employee stated that gloves are not usually worn when cutting ready to eat vegetables. Discussed with employee that gloves shall be worn when handling ready to eat food.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 26-Nov-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Beef ravioli at buffet hot hold measured 122°F. Beef ravioli was reheated to 192°F during the inspection and was placed back on the buffet.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- WHERE TO WASH - UNAPPROVED SINK
Observation: There was no sink designated for handwashing in kitchen area. Far left compartment of sink by dish machine shall be used for handwashing only. All handwashing shall take place in left compartment. The right compartment of that sink shall be used for dumping.
Correction: Designate hand wash compartment with sign. Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 26-Nov-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The following noted in need of cleaning:
-Industrial can opener
-Shelving throughout
-Hand sink air gapped drains
-Defrost Kelvinator freezer
-Ice bin at front waitstaff area (inside near top)
-Cabinet under front ice bin
-Soda gun nozzle and holster
Correction: Maintain food and non-food contact surfaces in a clean condition.
- WASHING FRUITS AND VEGETABLES
Observation: Various vegetables including tomatoes observed being prepared without being washed first.
Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.
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11/19/2014 | Routine | |
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY (repeated violation)
Observation: The pizza, pasta and soup buffet line is without sneeze guards. Management indicated that sneeze guards have been ordered through Waukehsa Foods.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Observed multiple ice scoops stored with handle directly touching ice. See below.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following surfaces shall be cleaned as often as neccessary: floor under pizza prep cooler/ kitchen prep cooler, clean tops and bottom of walk in cooler shelves and can opene holster.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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10/17/2013 | Re-inspection | |
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The pizza, pasta and soup buffet line is without sneeze guards. Management indicated that sneeze guards have been ordered through Waukehsa Foods.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The low temperature dish machine has sanitizer concentration of 0PPM. The low temperature dish machine sanitizer concentration shall be increased to 50PPM. Employee shall ensure proper concentration of dish machine by using chlorine test strips.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Observed multiple ice scoops stored with handle directly touching ice. See below.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following surfaces shall be cleaned as often as neccessary: floor under pizza prep cooler/ kitchen prep cooler, clean tops and bottom of walk in cooler shelves and can opene holster.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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10/09/2013 | Routine | |
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