- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cut tomato's and dressings (see temp section) in salad make table cooler are being cold held between 48-50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Joe turned down temp - now at 43F - continue to monitor until reaches 41F. Do not store PHF's in cooler until temp reaches and stays at 41F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Multiple food items within coolers are not date marked.
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.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (corrected on site)
Observation: No air gap provided on the ice machine and the ice bins behind the bar and at the waitress station.
Correction: Provide an air gap on water supply side to protect water supply.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (corrected on site)
Observation: Multiple plastic food container lids are chipped/frayed - no longer easily cleanable and may break-off into food..
Correction: Discard lids. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Warewashing area handwashing sink observed to be blocked by dirty utensils during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink - warewashing area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Soap dispenser has been ordered.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink (warewashing area) for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Single-use towel dispenser has been ordered.
- 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Pans and salt shakers (and bottle of oil) stored above and adjacent to stove are improperly stored on aluminum foil and cardboard, respectively.
Correction: Store in-use utensils on an easily cleanable, smooth, and durable surface.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: Grill prep make table cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: Kitchen handsink and 4-comp warewashing sinks are fixed in place and not easily movable to allow for cleaning.
Correction: Provide a bead of caulk between equipment and backsplash area. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The 2-dr upright cooler in kitchen is leaking/condensation (dripping internally) and is not maintained in good repair.
Correction: Repair equipment to good condition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (corrected on site)
Observation: Make table cutting boards are excessively scored - no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (corrected on site)
Observation: The interior of the salad prep cooler door and gasket are soiled. .
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sink within the dough room has a broken bracket (hanging "cocked" on the wall) and is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair.
- 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.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar and ladies restroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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09/25/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling bacon and banana peppers with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Pre-cooked chicken in on the grill is hot held at 106°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Ham in the salad make-table is cold held at 62°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The salad make table, and Eseries reach-in cooler are not sufficient in capacity to hold foods at 41F or less.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the ice machine is not clean to sight and touch.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Lemon slices are in the bar handwashing sink basin.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was on a prep table, and stored above an oven.
Correction: Provide approved beverage container in food preparation area.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A box of california medly is stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- THAWING (corrected on site)
Observation: Raw beef is being improperly thawed at room temperature on the counter.
Correction: Adjust procedures or methods to properly thaw foods.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The walk-in cooler fan covers are dusty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: A pizza cutter is stored within the spash zone of the handwashing sink.
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.
- TOILET FACILITIES - ENCLOSED
Observation: The employee toilet room is not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
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06/02/2014 | Routine | |
Restaurant representatives - add corrected or new information about Salamone's Italian Pizzeria & Sal's Sports Bar, 1245 Madison Ave, Hwy 12, Fort Atkinson, WI 53538 »