- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer concentration of the dish machine is at 0 PPM at the time of inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bottle of sanitizer was empty - employee replaced sanitizer and primed the machine. After priming the sanitizer concentration was at 100 ppm. Correct By: 27-Oct-2015
- CONSUMER ADVISORY
Observation: The consumer advisory is missing asterisks on the current menu. Per operator, Sysco is creating new menus.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition and asterisk all food items the consumer advisory pertains to. Correct By: 27-Nov-2015
- 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 bucket.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 17-Nov-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Container of flour behind the bar and containers of sugar and flour in the basement are not labeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 03-Nov-2015
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Plastic container of chili with the lid sealed on top was found to be 108.7 F after cooling for over 3.5 hours.
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. Stir food items so that they cool rapidly. Correct By: 27-Oct-2015
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at handwashing sinks behind the bar and in the restrooms.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Handwashing signage given to operator. Correct By: 27-Oct-2015
- CATEGORY ASSIGNMENT (corrected on site)
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. During inspection, it was determined the following activities were occuring: facility is using raw meat, has seating for over 50, is cooling and hot holding food items, has a self-service salad bar once a week, and conducts food prep activities (chopping vegetables, etc).
Facility has decided to reduce current operation to remain a moderate complexity restaurant. Facility will only make small amounts of soup, etc and will not cool any items (leftovers after lunch hour will be discarded). Soups, potatoes, meats, etc will only be hot held for 4 hours or less. Operator also plans to check with Sysco to determine if it will be cost effective to order pre-cut produce. Correct By: 27-Oct-2015
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10/27/2015 | Routine | |
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- DRYING MOPS
Observation: Mop stored in mop bucket.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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10/15/2014 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by turning off flow of water with clean hands.
Correction: Train food employees in proper handwashing techniques. Use paper towel as a barrier and/or non-hand operated controls to avoid potential recontamination of clean hands after handwashing. Correct By: 24-Oct-2013
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling lettuce, tomato, and buns with bare hands. Employee has gloves and is usually using them to handle ready-to-eat foods.
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 (corrected on site)
Observation: Sliced green bell peppers and red onions are improperly date marked as having been prepped 10/15.
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. Peppers and onions remarked correctly with date of preparation as 10/22.
- Critical: PLUMBING - APPROVED SYSTEM
Observation: The plumbing system is not properly designed, constructed or installed. Ice machine in basement drains to a floor drain on the opposite end of the room to a floor drain via air break.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Provide a full air gap on the ice machine drain. Recommended ice machine be elevated, and air gap provided immediately next to ice machine. Correct By: 07-Nov-2013
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The ceiling tile in the dining area and wall tile in the men's toilet room are in need of repair replacement.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace ceiling tile. Correct By: 15-Jan-2014
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Frigidaire freezer in basement is unused and moldy inside.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 07-Nov-2013
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10/24/2013 | Routine | |
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