- VARIANCE OBTAINED FOR SPECIAL PROCESSES (repeated violation)
Observation: There is no documentation of an approved variance for using curing corned beef and canadian bacon.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 03-Dec-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The 2 cutting boards at PJ's main cook/prep line and the 2 cutting boards at PJ's pantry area are excesively scorred and are no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 17-Nov-2015
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11/17/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employees were observed handling ready to eat foods with bare hands. (ex. bartender slicing lemons for drinks, upstairs banquet food staff slicing cucumbers, cook handling corned beef etc.) Facility does not have a bare hand contact plan. See handout provided.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 03-Nov-2015
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw chicken breast was cooked to a temperature of 151°F (all parts must be cooked to a minimum of 165°F).
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Chicken requires a minimum cook temperature of 165°F Correct By: 03-Nov-2015
- Critical: COOLING
Observation: Steak and squash soup held in walk in cooler is not cooling properly and is at 56 °F after more than 6 hours. Chicken cacciatore held in walk in cooler is not cooled properly and is at 46°F after more than 6 hours (made 11/2/15).
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 03-Nov-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Several PHF's held in PJ's kitchen (True cook line cooler) are held above 41°F. (51° fish, 48°F cavatappi noodles, pasta shells 45°F). It was determined that plastic wrap on condensor fan gaurd in unit was inhibiting air flow in cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Staff removed plastic wrap on fan to allow for proper flow of air. Correct By: 03-Nov-2015
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in food prep sink in upstairs banquet kitchen.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 03-Nov-2015
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for using curing corned beef and canadian bacon.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 03-Dec-2015
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in PJ's pantry True cooler #1 is broken.
Correction: Replace thermometer. Correct By: 17-Nov-2015
- FOOD CONTACT SURFACES - SOILED
Observation: PJ's ice machine is visibly soiled on inside surfaces.
Correction: Maintain food contact surfaces in a clean condition. (clean and sanitize ice machine according to manufacturer's recommendations) Correct By: 17-Nov-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Soda nozzels and cones at soda dispensing unit in PJ's kitchen are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Recommend cleaning with a brush to remove residue buildup from surfaces Correct By: 03-Nov-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying (bar handwashing sink).
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 03-Nov-2015
- EATING, DRINKING, OR USING TOBACCO
Observation: Employees were observed eating in the upstairs banquet kitchen area (while food preparation was occurring in kitchen).
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 03-Nov-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area. (coffee cup held on countertop at PJ's expo area)
Correction: Provide approved beverage container in food preparation area. Correct By: 03-Nov-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: A few of the bulk food items in storage bins at PJ's kitchen are stored in unlabeled containers.
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
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Lemons stored in containers at the server stations in PJ's (ktichen and dining areas) are subject to potential contamination by not providing tongs for waitstaff to handle lemons.
Correction: Provide tongs for servers to handle lemons to protect foods from contamination. Correct By: 03-Nov-2015
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Foods that are cooling are not in a container that facilitates heat transfer or is tightly wrapped or covered. (prepared pizza sauce was observed in plastic container that is tightly covered, greater than 4 inch depth)
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. Correct By: 03-Nov-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: True 2 door cooler in PJ's pantry cooler is not provided with a thermometer to monitor cooler amibient air temperature.
Correction: Equipment used for cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 17-Nov-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The 2 cutting boards at PJ's main cook/prep line and the 2 cutting boards at PJ's pantry area are excesively scorred and are no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 17-Nov-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION
Observation: A few of the coffee carafe's at PJ's kitchen are stored uprigh and covered and have standing water inside carafe.
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Correct By: 04-Nov-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at PJ's pizza prep area handwashing sink and at PJ's bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 03-Nov-2015
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11/03/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling basil & cheese on cooked pizzas 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: 22-Oct-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Venison chili is hot held at 119°F at waitstaff steam table.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 22-Oct-2014
- Critical: DATE MARKING - DISPOSITION
Observation: Poppyseed dressing (prepared in house dated 9/26/14) held upstairs has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 22-Oct-2014
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Salmon, winter squash, toasted almond, roasted humus spreads.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 22-Oct-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Quaternary compound test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 29-Oct-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Tip of the table mounted can opener] is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 22-Oct-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. David Hayes and Brandon McCormick-Guthu have taken certified food manager course, make application to State of Wisconsin
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 22-Nov-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area in upstairs banquet kitchen stored on top of the ice machine..
Correction: Provide approved beverage container in food preparation area. Correct By: 22-Oct-2014
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: A few food employees are 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.). Correct By: 22-Oct-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: A container of cocoa (PJ's kitchen) and container of salt and container of dry mixture (upstairs banquet kitchen) are stored in unlabeled containers.
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: 23-Oct-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop at PJ's bar was improperly stored on top of a wiping cloth.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 22-Oct-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored top of counter (waitstaff area & cookline area)
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 22-Oct-2014
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty (pizza prep area).
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Correct By: 22-Oct-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The True 2 door pantry kitchen area cooler and the Masterbuilt ice cream freezer are 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. Correct By: 23-Oct-2014
- WAREWASHING MACHINES - OPERATING INSTRUCTIONS (corrected on site)
Observation: No detergent is available for the dishmachine at bar (container is empty). The warewashing machine is not operated according to manufacturers directions.
Correction: Refill detergent for dishmachine. Operate the warewashing machine consistent with the machine’s data plate and other manufacturer’s instructions. Correct By: 22-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Standing water is observed inside the 4 door beverage cooler in upstairs kitchen.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 29-Oct-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean plastic food containers are being stored or stacked without being air-dried (upstairs banquet kitchen above food prep sink).
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 23-Oct-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the handwashing sinks throughout the facility including in PJ's kitchen, upstairs banquet kitchen and restrooms used by food employees.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 22-Oct-2014
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Health inspector provided a copy of permit to post. Correct By: 22-Oct-2014
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10/22/2014 | Routine | |
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Fish fillets held on upper shelf in walk in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 22-Aug-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bulk food storage containers in kitchen prep area are unlabeled.
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: 29-Aug-2014
- WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR
Observation: Wiping cloth sanitizer solution is stored on the floor.
Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Correct By: 29-Aug-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Cut leafy greans are stored on top of paper towels in a food storage container held in the walk in cooler. Paper towels are not an approved food contact surface (many chemicals are used in the manufacturing of paper towels and they are not intended to be a food contact surface)
Correction: Food contact surfaces must be: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 19-Sep-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: 3 door reach in cooler beverage cooler (upstairs kitchen) 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. Correct By: 05-Sep-2014
- 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: 05-Sep-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at employee handwashing sinks throughout facility (kitchen, bar, pizza prep area, upstairs kitchen).
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 29-Aug-2014
- DISPOSABLE TOWELS, WASTE RECEPTACLE
Observation: No waste receptacles are provided at handwashing sinks throughout the facility.
Correction: Provide a waste receptacle at handwashing sinks that use single-use paper toweling. Correct By: 05-Sep-2014
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08/21/2014 | Pre-inspection | |
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