- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in the QDB cooler and McCall cooler.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink in the basement.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelving in the Norlake walk-in cooler has mold growth.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY
Observation: The interior of the ice-making machine has slime mold growth.
Correction: Clean, de-lime and sanitize the entire ice-making machine.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Cases of single-serve containers and silverware are stored on the basement 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 off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The hot water valve at the basement employee handwashing sink is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The ceiling vent above the basement prep table has excessive debris hanging on it..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/20/2016 | Routine | |
| No violation noted during this evaluation. | 01/28/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food items (see temp food chart) in pizza prep cooler cold held between 44-48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Pizza prep cooler is not sufficient in capacity to hold foods at 41F or less. See temp chart of equipment.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
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01/21/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Food items (see temp food chart) in pizza prep cooler cold held between 45-49°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Pizza prep cooler is not sufficient in capacity to hold foods at 41F or less. See temp chart of equipment.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
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01/14/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items (see temp food chart) in pizza prep cooler cold held between 43-48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Pizza prep cooler is not sufficient in capacity to hold foods at 41F or less. See temp chart of equipment.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: Ice machine is visibly soiled with ice scum (mold) and needs to be cleaned.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in basement.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling at handwashing sink for hand drying in basement.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The 3 comp sink in basement is not maintained in good repair with a leak with a bucket under the 1st sink. The handwash sink in basement not in good repair with the hot water faucet handle missing.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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10/02/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Bowls and tongs used for coating chicken used with potentially hazardous food not cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: McCall cooler is not sufficient in capacity to hold foods at 41F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A pool test kit is available for checking sanitizer concentrations. Purchase a CHLORINE test strip kit from your food distributor.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The ice machine is not cleaned on a frequent basis with mold forming inside of unit.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall in front of facility next to gyro meat area has tape over a hole in the wall..
Correction: Provide walls that are designed, constructed, and installed so they are smooth and easily cleanable.
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10/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sal's Pizza, 161 N Main St, West Bend, WI 53095 »