- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast and buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 27-Jan-2016
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw food was stored over ready-to-eat food in both reach-in coolers.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 27-Jan-2016
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chili in steam table was 132.1F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Chili was reheated on stove to 165F. Steam table was turned up. Correct By: 27-Jan-2016
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Noodles in prep sink were 55.6F, milk on counter was 58.3F, gravy on stove was 74.8 (stove turned off), and eggs on counter were 62.1.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Milk was discarded. Noodles and gravy were placed back on stove for reheating. Eggs were placed back in reach-in cooler. Correct By: 27-Jan-2016
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Cut ham, cooked potatoes and bagged noodles in reach-in cooler were not date marked.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Date marked appropriately. Correct By: 27-Jan-2016
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is missing asterisks for eggs (offered any style). Operator updated menu after last inspection per inspector order and asterisks were observed on all other items offered undercooked upon consumer request.
Correction: Provide asterisks on ALL foods offered undercooked upon consumer request. Correct By: 29-Jan-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Cutting board along unused prep cooler was soiled/in poor repair.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 27-Jan-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers and cooking equipment was soiled. Vent filers in both front and back were soiled with dust and debris. Interior of unused prep cooler was soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 27-Jan-2016 Correct By: 27-Jan-2016
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 27-Jan-2016
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 27-Jan-2016
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in back kitchen are not shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Jan-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floors were cracked in back kitchen. Several surfaces were rusted, chipping, exposed wood present.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 10-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors and walls underneath and behind equipment were soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 29-Jan-2016
|
01/27/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is raw hamburger and sausage stored above cheese in the Manitowoc kitchen reach-in cooler and raw steaks and hamburger stored above shelled eggs in the Manitowoc line reach-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food. During inspection, operator reorganized cooler.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: The bleach in the wiping cloth bucket in the wait staff area is at a concentration greater than 200 ppm.
Correction: Maintain bleach as a sanitizer in all wiping cloth buckets with a concentration of 100-200 ppm. Do not exceed 200 ppm. Correct By: 05-Mar-2014
- CONSUMER ADVISORY
Observation: The consumer advisory on the menu is missing the asterisks to convey which foods are offered in an undercooked or raw state.
Correction: Add the consumer advisory on each page (only once on the fold-out two page center of menu) that lists foods that may be served in an undercooked or raw state. Asterisk the consumer advisory and all foods that may be served in a raw or undercooked state.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the Manitowoc kitchen reach-in cooler measuring ambient air is not accurate to ± 3°F.
Correction: Calibrate or replace thermometer. Maintain thermometers in all coolers. Correct By: 11-Mar-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations of the dish machine and the wiping cloth buckets.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 18-Mar-2014
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The meat slicer is visibly soiled with large accumulations of meat debris and meat sludge.
Correction: Maintain meat slicer in a clean condition. Disassemble the entire meat slicer after each use. Use a small brush to clean areas unable to reach when the entire meat slicer is apart. Correct By: 05-Mar-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (corrected on site)
Observation: The plumbing for the only handwashing sink for the kitchen and waitstaff area is not in good repair and is not able to stay attached to the sink to allow for proper handwashing. Currently, employees are washing their hands in the food preparation sink or in the pre-wash sink with attached sprayer located before the dish machine.
Correction: Maintain the handwashing sink to allow for proper handwashing of all employees. ***During inspection, the handwashing sink was repaired and can be used for proper handwashing. The food preparation sink, after proper washing and sanitization, may be used for food preparation.*** Correct By: 07-Mar-2014
- POSTING OF CERTIFICATE
Observation: Steve Copeland has a ServSafe certificate posted in the facility, however he does not have a State of Wisconsin food manager’s certificate.
Correction: Send a copy of ServSafe certificate, application and applicable fee to the State of Wisconsin to obtain a State of Wisconsin food manager's certificate. Inspector will email a copy of the application and instructions for obtaining the State of Wisconsin food manager's certificate. Correct By: 04-Jun-2014
- WAREWASHING MACHINES - OPERATING INSTRUCTIONS (corrected on site)
Observation: The warewashing machine is not operated according to manufacturers directions. Sanitizer is being manually added to the final cycle of the machine. The machine is not dispensing sanitizer automatically.
Correction: Operate the warewashing machine consistent with the machine’s data plate and other manufacturer’s instructions. Sanitizer must be automatically dispensed by the dish machine. During inspection, the dish machine was fixed and is automatically dispensing sanitizer at a concentration of 100 ppm. Correct By: 04-Mar-2014
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment for dumping dirty mop water.
Correction: Provide at least 1 service sink or curbed cleaning facility to be used for dumping dirty mop water. Correct By: 04-Mar-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 18-Mar-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the back dry storage area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 18-Mar-2014
- HANDWASHING SIGNAGE
Observation: There is no handwashing signage provided at the handwashing sink in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 25-Mar-2014
|
03/04/2014 | Routine | |
Restaurant representatives - add corrected or new information about Portage Cafe, 111 W Cook St, Portage, WI 53901 »