- Critical: COMPLIANCE WITH FOOD LAW - PRIVATE HOME (corrected on site)
Observation: One jar of salsa is prepared in a private home.
Correction: Discard food from unapproved sources.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food with bare hands (bread, tortilla, vegetables, sandwich prep).
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Some food items are not date marked. These include deli meats, cheeses, and milk.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- FOOD CONTACT SURFACES - SOILED
Observation: Pizza dough area, stand mixer and bowl in basement, and waffle iron are soiled with food debris.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize equipment and utensils after use. Do not wait days or months to clean these 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 30 days or provide written documentation that individual is registered to take the class. Correct By: 23-Dec-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice cream scoop was improperly stored in cup of water.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on cutting boards at prep top coolers..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between uses.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored on floor in basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store items at least six inches above the floor in an area not subject to contamination.
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11/23/2015 | Routine | |
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The bagged potatoes and onions are stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The Chest Freezer Door is held together with Duct Tape.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the chest freezer.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Potting soil, pots and other items are located by the back dumpster.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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03/11/2014 | Routine | |
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