- APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - HACCP PLAN
Observation: Operator is fully cooking,cooling chicken breast, hamburgers and pork and then reduced oxygen packaging to use Sensaire sous vide immersion circulator for reheating and hot holding but does not have an approved variance and HACCP plan. Operator will submit to OCPHD for WI FSRL to approve. Discontinue any reduced oxygen packaging until approval is granted.Provided variance application and WI Food Code information for requirements of submitting HACCP plan and variance.
Correction: Stop process until a HACCP plan and variance is approved by the department. Correct By: 02-Dec-2015
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11/04/2015 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Sansaire immersion circulator product hot water bath is hot held at 127F, hamburgers and chicken breasts. Unit was increased to 140F immediately.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 03-Nov-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Salad prep cooler foods is cold held at 44-46°F. Air temperature in lower was 45F. The temperature dial was at 4, and adjusted down to 6 immediately. Cooler was 41F by end of inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 03-Nov-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Multiple foods in coolers were not labeled with date. Sliced turkey meat in kitchen prep cooler was voluntarily discarded. Mushroom beef was labeled with prep date promptly. Discussed with Manager to ensure all staff are providing date marking on a routine basis.
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. Correct By: 03-Nov-2015
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAGS ATTACHED TO CONTAINER UNTIL EMPTY (corrected on site)
Observation: Shellstock tags are not attached to the original container. Staff could not locate the tags. Ensure all staff are trained to maintain tag with PEI mussels until gone. This is a new seasonal menu item. Owner called vendor, Houmann's Fish & Seafood to confirm invoice. A copy will be emailed to Owner and OCPHD.
Correction: Shellstock tags shall remain attached to the container in which they were received until the container is empty.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked near pizza oven with dish machine crates stored directly in front of basin during inspection and is unavailable for proper handwashing. Staff moved crates immediately.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Two large cambros of mushroom soup covered inside walkin cooler was 43.5 and 45.5F during inspection. Soup was prepared last night and at midnight staff reported 40F after ice wand cooling. Owner will verify all staff are utilizing same cooling methods. Product was out of cooler during lunch before inspection. Staff reheated soup on stovetop immediately. Provided cooling temperature log to document proper rapid cooling is completed.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Correct By: 03-Nov-2015
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10/27/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Pre-inspection Follow Up | |
- Critical: CONSUMER ADVISORY FOR RAW/UNDERCOOKED
Observation: Consumer advisory on menu is missing disclosure of undercooked items: ahi tuna, charred beef or burger. Reminder statement is present along bottom of draft menu. Owner will add disclosure on final printed menu to properly educate guests of undercooked foods.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 02-Mar-2015
- Critical: MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - CHEMICAL SANITIZATION (corrected on site)
Observation: The sanitizer concentration for quat in the liquor bar dishmachine was at 0 PPM at the start of the inspection. The line was primed and still could not detect sanitizer. Service was called immediately and on-site correction was conducted by end of inspection. Quat 200PPM.
Eco Lab reported plan to replace older feeder tubing at this station. This unit was not supplied with dishsoap or rinse agent, provide all applicable chemicals prior to opening to public.
Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Correct By: 02-Mar-2015
- FOOD EQUIPMENT, CERTIFICATION AND CLASSIFICATION
Observation: Menu lists Himalayan Salt Block Carpaccio. Salt block is intended for multiuse but is not approved by the Department or does not meet ANSI standards for food service equipment. More information about overall process is needed.
Correction: Put in place only ANSI accredited equipment or equipment approved by the Department. Correct By: 02-Mar-2015
- FOOD PREPARATION SINKS. (CHANGE OF OPERATOR) (corrected on site)
Observation: Food preparation sink basin and plumbing was not in operational condition at the start of the inspection. Plumber was called immediately and faucet was attached to provide hot and cold water. This 2 compartment sink is only temporary food prep sink. A single basin sink will be installed permanently prior to opening to the public.
Correction: Provide and have in place a sink used solely for the purpose of food preparation. Correct By: 02-Mar-2015
- WALL AND CEILING COVERINGS AND COATINGS
Observation: Exposed wood surfaces located on front gelato and pasta area movable counters, wall facing kitchen behind liquor bar and exposed wood board next to upright freezer on prepline. These areas are not easily cleanable and need to be sealed with smooth, nonabsorbant materials prior to opening to the public.
Correction: Attach wall covering materials and ceiling covering materials so they are easily cleanable. Correct By: 02-Mar-2015
- HANDWASHING CLEANSER, AVAILABILITY (corrected on site)
Observation: Soap was not available at food employee handwash sinks in gelato, pasta areas, beer and liquor bars or public restrooms. Dispensers were installed with hand sanitizer. Liquid soap was provided promptly at all these handwashing stations.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 20-Feb-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: A few peices of equipment stored in the food establishment is unnecessary to its operation or maintenance: McCall undercounter cooler, plugged in 82F, Randell table top prep cooler, and dipper well mounted on wall. Owner does not plan to use any of these items. Remove any unnecessary items from kitchen prior to opening to public.
Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. Correct By: 02-Mar-2015
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02/13/2015 | Pre-inspection | |
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