- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat portioned cups of salsa, sour cream, and other ready-to-eat foods stored under a plate of thawing chicken breast in the Hoshizaki cooler in the kitchen. There is also raw ground beef on the bottom shelf.
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. Raw, thawing chicken moved to separate container on bottom shelf. Raw ground beef remains on the bottom shelf under other raw animal food (eggs) with a lower required cook temperatre which are under ready-to-eat foods. If raw chicken goes in this cooler in the future it must go under ground beef and other foods with a lower required cook temperature.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the far end ice bin at the bar. The soda gun drain is properly gapped, but the ice melt drain appears to have sagged.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Secure the ice bin drain so that an air gap is maintained to protect the ice from contamination from fecal bacteria and other pathogens that may be present in the sewer line. Correct By: 14-Dec-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations. Operator has a QAC (quaternary ammonia compound) sanitizer test kit which will not provide a measurement of wiping cloth bleach sanitizer or Keystone dish machine sanitizer which are both chlorine based.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions that are used. Correct By: 25-Dec-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink at the bar observed to be blocked by caulander of discarded ice and kitchen handwashing sink observed to be blocked by egg cartons during inspection making them unavailable for proper handwashing.
Correction: Keep all handwashing sinks free of obstructions and in working condition at all times to allow for frequent handwashing. Caulander and egg cartons moved during inspection.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish racks are stored on the floor.
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 at least six inches off the floor. Correct By: 11-Jan-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The left faucet of two faucets in the men's toilet room does is not maintained in good repair and does not provide water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective plumbing so that there is 85-110F water to both handwashing sinks in the men's room. Correct By: 01-Jan-2016
|
12/11/2015 | Routine | |
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisks next to applicable menu items such as hamburgers and fried eggs. Consumer advisory is provided at the bottom with an asterisk.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes asterisks next to applicable menu items such as hamburgers and fried eggs. Correct By: 04-Jan-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA (repeated violation)
Observation: Bleach in wiping cloth bucket above 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Bleach must bear EPA registration number, be labeled for use with food contact surfaces if used for this purpose, and be used according to manufacturer's labeled instruction at no more than 200 ppm. Correct By: 04-Dec-2014
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: There is mold visible on the outside of a beverage box in the basement.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 04-Jan-2015
- CATEGORY ASSIGNMENT (repeated violation)
Observation: Food establishment is operating beyond their current food permit category assignment.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference between previous moderate and current complex category assessment is $210.00 payable to, "Department of Health Services", Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701. Correct By: 04-Jan-2015
|
12/11/2014 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Multiple ready-to-eat potentially hazardous (TCS) foods are improperly date marked or their date mark has exceeded 7 days. There are diced tomatoes in the walk-in cooler labeled 7-24-14. There is a container with unknown food inside labeled poached fish 11-7. There is sliced ham in the Hoshizaki reach-in cooler labeled Hollandaise sauce 2013.
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. Labels and adhesive residue not removed may harbor bacteria and shall be COMPLETELY removed when washing, rinsing, and sanitizing food containers. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Correct By: 11-Dec-2014
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks next to applicable menu items such as hamburgers and fried eggs. Consumer advisory is provided at the bottom with an asterisk.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes asterisks next to applicable menu items such as hamburgers and fried eggs. Correct By: 04-Jan-2015
- 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. Correct By: 11-Dec-2014
- HAND DRYING PROVISION
Observation: Single-use toweling dispenser is non-operational at handwashing sink in kitchen for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Remove towel bar by handwashing sink. Cloth towels may not be reused for hand drying. Correct By: 05-Dec-2014
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Bleach in wiping cloth bucket above 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Bleach must bear EPA registration number, be labeled for use with food contact surfaces if used for this purpose, and be used according to manufacturer's labeled instruction at no more than 200 ppm. Correct By: 04-Dec-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Eggs and other food on grill and cook line are subject to potential contamination by overhead sealant in exhaust hood which is loose and hanging down.
Correction: Remove loose material in hood over food and repair as needed. Correct By: 04-Jan-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: This is a third consecutive repeat violation. Red Nesco roaster cooking pork. Equipment in use is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 04-Jan-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Cutting board is not maintained in good repair. Cutting board is heavily scored and has an uneven surface which is no longer smooth or easily cleanable.
Correction: Repair equipment to good condition or remove from premise. Correct By: 04-Jan-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: There is mold visible on the outside of a beverage box in the basement.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 04-Jan-2015
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
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: 04-Jan-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The bare wood wall below the circuit breaker box in the kitchen is not easily cleanable.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Recommended the wood be painted or covered with fiberglass reinforced plastic. Correct By: 04-Jan-2015
- FLOOR CARPETING - RESTRICTIONS
Observation: Carpeting is installed under beverage rack in basement. The carpet is soaking up spilled syrup and is not cleanable.
Correction: Remove carpeting. Correct By: 04-Jan-2015
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference between previous moderate and current complex category assessment is $210.00 payable to, "Department of Health Services", Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701. Correct By: 04-Jan-2015
|
12/04/2014 | Routine | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 26-Sep-2013
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper reheating and cooling temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of reheating and cooling so they are able to demonstrate knowledge and train employees on proper food safety practices.
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is missing asterisk next to advisory and applicable items.
Correction: Revise menu to include asterisk next to consumer advisory and applicable items. Correct By: 26-Oct-2013
- FOOD CONTACT SURFACES - SOILED
Observation: Measuring cup and other utensils in kitchen drawer are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize utensils in kitchen drawer with soiled utensils. Correct By: 26-Sep-2013
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing bracelets on wrist while working with food.
Correction: Except for a wedding band or medical alert bracelet, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 26-Sep-2013
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed on table next to uncovered plates and over dry food storage.
Correction: Provide approved beverage container in food preparation area. Correct By: 26-Sep-2013
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The crate of wrapped baked potatoes is stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 26-Sep-2013
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: GE roasting appliance is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- NON-FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of cooler doors and chest freezer lids have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 01-Oct-2013
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION
Observation: Plastic forks and to-go containers are uncovered and not inverted in the kitchen.
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Correct By: 26-Sep-2013
- 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: 02-Oct-2013
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The walls around the mop sink are not non-absorbent nor easily cleanable.
Correction: Replace the walls around the mop sink so that they are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 26-Oct-2013
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of flies and spiders in kitchen. Operator has approved fly spray insecticide, but no other active control devices.
Correction: Rountinely inspect facilities for insects and rodents. Recommended control devices such as adhesive traps be installed. Correct By: 26-Sep-2013
|
09/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Red Room Inc., 108 E Merrimac St, Dodgeville, WI 53533 »