- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Cleaners stored in cabinet with glasses.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- FOOD CONTAMINATION PREVENTED - CONSUMER SELF-SERVICE OPERATIONS - UTENSILS
Observation: Bakery items available for consumer self-service without any dispensing utensils.
Correction: Provide tongs or deli tissues or other approved dispensing utensils to prevent consumer contamination of ready-to-eat foods.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in refrigerator measuring ambient air is not accurate to ± 2°F. Thermometer reads -20 degrees F.
Correction: Replace thermometer.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations (Beer Clean and bleach).
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food items stored on floor: cereal, coffee, oatmeal, sugar.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Food items stored under drain pipes for 3 compartment sink.
Correction: Remove food items from this area to an area not subject to contamination.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Vissani domestic refrigerator/freezer and Oster hot plate are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Provide commercial, ANSI certified (or otherwise approved by the Department) equipment within 60 days. Correct By: 24-Jan-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Equipment is improperly stored on floor: pans, lids, carafe, coffee pot.
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 six inches off the floor.
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11/24/2015 | Routine | |
- 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 chlorine test kit is not available for checking sanitizer (bleach) concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions (bleach and any other sanitizers used).
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10/20/2014 | Routine | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Vissani domestic style refrigerator is currently in use.
Correction: Provide commercial grade equipment to hold food at proper temperature. Correct By: 01-Jun-2014
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A 3 compartment sink is not provided in the manual warewashing operation. Operator is currently using Suite 104. Until a 3 compartment sink is installed, this is the only suite approved for dishwashing.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils in the main kitchen area. Correct By: 01-Jun-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Provide a designated handwash sink in kitchen area (the use of a restroom hand sink is not acceptable.
Correction: Install an approved handwashing sink. Correct By: 01-Jun-2014
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12/05/2013 | Follow Up | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Vissani domestic style refrigerator is currently in use.
Correction: Provide commercial grade equipment to hold food at proper temperature. Correct By: 01-Jun-2014
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: A 3 compartment sink is not provided in the manual warewashing operation. Operator is currently using Suite 104. Until a 3 compartment sink is installed, this is the only suite approved for dishwashing.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils in the main kitchen area. Correct By: 01-Jun-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Provide a designated handwash sink in kitchen area (the use of a restroom hand sink is not acceptable.
Correction: Install an approved handwashing sink. Correct By: 01-Jun-2014
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10/24/2013 | Pre-inspection | |
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