- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. The applications have been sent to the sate.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. A fee of $150 may be charged if this is not completed.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The grate on the waitress soda machine catch tray is rusty and no longer smooth and easily cleanable.
Correction: Repair/replace the grate so it is easily cleanable.
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03/16/2016 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands between changing gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 15-Mar-2016
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Employee observed touching ear buds, raw hamburger, egg wash, container that fell on the floor, plates, and ready-to-eat foods without washing hands and changing gloves. Gloved hands were wiped on a cloth rag.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Correct By: 15-Mar-2016
- Critical: FOOD-CONTACT SURFACES AND UTENSILS
Observation: Coffee carafes are rinsed but not washed, rinsed and sanitized between each use.
Correction: After cleaning, sanitize equipment and utensils after each use. Correct By: 15-Mar-2016
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the bulk milk cooler is broken and is not operational.
Correction: Replace thermometer.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and quat test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. The applications have been sent to the sate.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. A fee of $150 may be charged if this is not completed.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: There is a plastic portion cup stored in the cole slaw in the walk-in cooler.
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The grate on the waitress soda machine catch tray is rusty and no longer smooth and easily cleanable.
Correction: Repair/replace the grate so it is easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the kitchen is not tight-fitting with a gap at the top edge.
Correction: Make the door is tight fitting to prevent the entrance of insects or rodents.
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03/08/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Whipped cream was found to be cold held at 70°F and the salad prep area was holding foods at 46°F.
Correction: Items that are not properly cold held must be discarded. Maintain cold potentially hazardous foods at or below 41°F. Be sure to keep the top of the salad prep cooler closed when not in use.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Cleaning has greatly improved from the routine inspection. Floors under the cook line are still soiled with food/grease reside.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/29/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Multiple ingredients were not properly cold held at or below 41°F. Whipped cream at 67°F, hashbrowns at 73-75°F, nacho cheese at 53 °F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The handwashing sink at the front counter was not supplied with hot water.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice-cream scoop dipper well not turned on. Metal bowl without handle is used as scoop for bulk dry ingredients.
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.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: The shelves in the pie cooler are lined with fabric tablecloths.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Multiple prep coolers were found to be missing thermometers.
Correction: Equipment used for hot and cold holding shall be equipped with a thermometer.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Continental freezer door does not close tightly. Gaskets on drawer coolers are torn and loose.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The interior of prep coolers is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- GARBAGE/REFUSE - AREA, ENCLOSURES AND RECEPTACLES - GOOD REPAIR.
Observation: The garbage can next to the cook line was heavily soiled with food debris.
Correction: Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair at all times
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Grout is missing between tiles in the dishwashing area. The wall next to the mop sink is peeling away.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap under the rear entrance door which could allow the entrance of insects or rodents.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following areas need to be cleaned of dust, food debris and dirt:
-Carpet in the dining area
-Floors throughout the kitchen
-Walls in the dish washing area
-Dust accumulation in the bakery area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- DRYING MOPS
Observation: Mop heads not hung to dry.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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01/13/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw hamburgers and beef steaks are stored above the raw fish and cooked meatloaf on the rack in the walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 31-Jan-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations in the dish machine. A quat test kit is not available for checking sanitizer concentrations in the 4 compartment sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: An ice cream scoop is stored in the dipper well by the ice cream freezer, but there is no water in the well, just a small stream of water running on part of the scoop.
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The right handle on the True prep cooler is broken exposing a sharp edge.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The interior surfaces of the True 3 door cooler is soiled. The exterior surfaces of the coolers in the cooking area are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light shields are missing on the lights above the main cooking area and the prep area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors under the waitress coolers and coffee station have food and other debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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01/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Perkins Family Restaurant, 2400 W Washington St, West Bend, WI 53095 »