- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Meatballs and Marinara were holding at 110°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Reheated to 165F.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap or backflow prevention at mop sink.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- POSTING OF CERTIFICATE (repeated violation)
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. Contact Kathy Braumann at DHS to obtain a copy of the WI Certified Food Manager for Ray Baumstark. Email is katherine.braumann@wisconsin.gov or 608-266-1579.
|
12/16/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - DESIGN STANDARD (repeated violation)
Observation: There is no backflow prevention device installed on the mop sink hose.
Correction: Provide a State of Wisconsin approved backflow prevention device.
- POSTING OF CERTIFICATE (repeated violation)
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.
|
06/12/2015 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before handling clean dishes but after touching dirty dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: The True 1 Door cooler is cold holding at 61F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF was discarded.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The SHC sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - DESIGN STANDARD
Observation: There is no backflow prevention device installed on the mop sink hose.
Correction: Provide a State of Wisconsin approved backflow prevention device.
- 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: There is food stored on the floor behind the banquet bar.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Cooler door handles, microwave interiors and handles have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
|
06/10/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Marinara/Meatballs were only heated to 102F before placed on steamstable for hot holding.
Correction: Adjust procedures and methods to properly reheat food. Food was reheated to 172 then placed back on steamtable.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: 1 Door True cooler was holding at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF above 44F were discarded and other foods 44 or below were moved to another cooler.
- Critical: DATE MARKING - DISPOSITION
Observation: None of the foods were date marked.
Correction: Provide a date mark for all foods that are in the establishment for 24 hours or more.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of holding, cooking, or reheating temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of holding, cooking or cooling temperatures so they are able to demonstrate knowledge and train employees on proper food safety practices.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Multiple working containers of cleaners were not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Unapproved utensil (styrofoam bowl) was stored in the working container of food.
Correction: Replace unapproved utensil with an approved utensil and 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site) (repeated violation)
Observation: Multiple bags of bread were stored on the floor in the outdoor walkin cooler.
Correction: Store all food items 6 inches above the floor.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The banquet female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
|
01/08/2015 | Routine | |
| No violation noted during this evaluation. | 05/08/2014 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The sanitizer concentration was 0PPM in the kitchen dishmachine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 8°F.
Correction: Calibrate or replace thermometer.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: There is food items stored on the floor in the Walkin Cooler.
Correction: Store all food items 6 inches above the floor.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There are missing tiles under the warewashing sinks.
Correction: Replace missing tiles under the warewashing sinks. Correct By: 07-May-2014
|
04/23/2014 | Routine | |
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There are missing tiles under the warewashing area.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe]. Correct By: 21-Jan-2014
|
11/22/2013 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The SHC is not being used according to EPA registed label use instructions and is at 0 PPM in both the kitchen and bar dishmachine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Dishmachine in kitchen was corrected on site.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: Perch in boxes was stored on floor in walk in cooler.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Ice machine has an accumulation of mold.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There are missing tiles under the warewashing area.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe]. Correct By: 21-Jan-2014
|
11/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mike And Angelos, 6214 Washington Ave, Racine, WI 53406 »