- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Salmon fillets in vacuum sealed packages are being stored at refrigeration temperatures. The label statement on the packages state that the fish is to be removed from the package on thawing.
Correction: Fish in vacuum sealed packages must be frozen. If the fish is to be stored refrigerated, it must be removed from the vacuum sealed packages. Correct By: 04-Feb-2016
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Cartons of raw shell eggs are being stored over ready-to-eat foods in the walk in cooler.
Correction: Store ready-to-eat items above raw foods to prevent cross contamination. Correct By: 04-Feb-2016
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT (repeated violation)
Observation: Ice that is being used to cool liquor bottles is also being used in drinks.
Correction: Discontinue using ice in drinks that has been used as a coolant for liquor bottles. Correct By: 04-Feb-2016
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: One of the soda gun dispensers has an accumulation of slime inside of the nozzle.
Correction: Remove the nozzle cover and wash, rinse, and sanitize the the soda gun. The soda gun must be cleaned and sanitzed often enough to keep it free of slime. Correct By: 04-Feb-2016
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Ice making water is circulating against moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. The ice machine must be maintained free of mold. Correct By: 04-Feb-2016
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: A large batch of potato salad was not date marked. The operator stated it was made the previous day.
Correction: Date mark containers of ready-to-eat foods that require refrigeration so that seven days of refrigeration is not exceeded. The operator dated this item at the time of this inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Cooked garlic in the pizza prep cooler was dated 1-2-16. This item is held past the allowed seven days of refrigeration.
Correction: The operator discarded this item at the time of this inspection. Remember to discard ready-to-eat foods that require refrigeration within 7 days.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Apples and tomato ketchup are being stored in their opened cans.
Correction: Transfer foods from cans to a food grade plastic or stainless steel container after opening. Correct By: 04-Feb-2016
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: The dishwashing area pre-wash spray hose is hanging below the flood rim level of the pre-wash sink.
Correction: An air gap must be maintained between the faucet sprayer and the flood rim of the sink. Correct By: 03-Mar-2016
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: A body spray is being stored on a shelf above the ice cream freezer.
Correction: Store personal items, toxics, and medications in an area where is cannot tip over and leak onto food, food storage, or food preparation surfaces.
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Improper cooling methods are observed for potato salad in the walk in cooler. The potato salad is being cooled in a large heaped container The potato salad is likely taking too long to cool to 41F or lower.
Correction: Adjust procedure for cooling large batches of potato salad. The ingedients in the potato salad must cool from 135F to 70 or lower in two hours and from 135F to 41F or lower within a total of six hours. Use a thermometer to determine if your cooling method meets these temperature requirements. See the fact sheet attached in the comments section for more information on proper cooling. Correct By: 04-Feb-2016
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops are being stored with the handle laying on the ice.
Correction: Store the ice scoops with the handle out of the ice. Correct By: 04-Feb-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The sheet pan of meat in the walk in cooler is stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 04-Feb-2016
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: One of the walk in coolers does not have a working thermometer.
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: 17-Feb-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The ice machine's bin is in poor shape. Duct tape is being used to repair the surfaces.
Correction: Equipment must meet the condition requirements of being smooth, easily cleanable, and in good repair. Duct tape is not easily cleanable.
- 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: 17-Feb-2016
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The light in the walk in cooler is not shielded or shatter-resistant. The light fixture above the food prep table (across from the four compartment sink) has a shield that is not properly installed.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 03-Mar-2016
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the employee restroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 17-Feb-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The interior of the walk in cooler is excessively moldy. The building materials are no longer in a condition that is capable of being cleaned.
Correction: Replace the building materials (wall, ceiling surfaces) with materials that are smooth, durable and easily cleanable. The surfaces in the walk in cooler must be maintained free of mold.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The shelves in the back storage area has peeling paint and bare wood showing.
Correction: Maintain the shelves so that they area easily cleanable, smooth, and non-absorbent.
|
01/29/2016 | Routine | |
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT
Observation: Bottles of wine were observed stored in ice bins with the ice that is intended for food ice in consumers beverage glasses.
Correction: Ice used for cooling food containers shall not be used as food ice. Correct By: 04-Mar-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. The ice machine must be maintained free of mold. Correct By: 04-Mar-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with slime on the inside of the soda gun nozzles.
Correction: Clean and sanitize the soda gun nozzles often enough to keep them free of accumulations of slime. Correct By: 04-Mar-2015
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Some acidic food items are being left in their opened cans, like cranberry sauce.
Correction: Store food in a food grade plastic container or a food grade stainless steel non-reactive container and opening the cans. Correct By: 04-Mar-2015
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Croutons are being stored in a black garbage bag.
Correction: Store food in food grade plastic. If the food is hot when placed in the bag the plastic must also be made for hot foods. Discard unsafe equipment and utensils. Correct By: 04-Mar-2015
- Critical: PLUMBING - PROHIBITING A CROSS CONNECTION
Observation: The spring on the pre-wash sprayer at the dishwashing area is weak. The sprayer hangs below the flood rim level of the sink.
Correction: Provide a spring that does not allow the hose to hang below the flood rim level of the sink. Also, this may be a good time to install a divertor and faucet at this sink to allow the sink to be used for handwashing purposes. (No handwashing sink is located in the dishwashing area, currently) Correct By: 31-Mar-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Employee medicines and health products were being stored on the food preparation counter (by the croutons). One of the personal health products was leaking onto the counter.
Correction: Store all medications and personal health products in a location away from food, food preparation surfaces, and food equipment. The operator cleaned the counter and removed the items from this area at the time of this inspection.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for chili and large quantities of heated and cooled foods. A large pot of soup was placed into the walk in cooler with the cover on to be cooled.
Correction: Potentially hazardous foods must be cooled from 135F to 70F in two hours and from 135F to 41F or lower in a total of six hours. Use shallow metal pans with the covers open to allow heat to escape or some other method that results in the conformance to the cooling temperature requirements. Correct By: 04-Mar-2015
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory that currently exists on the menu is not adequate. The disclosure of what items that are served undercooked is missing. Steaks and possibly hamburgers are served cooked to the consumers liking. (The reminder statement is on the menu).
Correction: Provide a consumer advisory that both discloses what food items are served in an undercooked form and reminds the consumer that eating the undercooked item has an increased health risk. For example, place an asterisk next to the hamburger and steak items on the menu, that leads to a footnote that states "Hamburgers and steaks ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meats, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness". Correct By: 31-Mar-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours. Correct By: 03-Mar-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The bread cooling trays have accumulations of old greasy food debris.
Correction: Clean all the bread cooling tray each time trays are emptied. Correct By: 03-Mar-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The equipment storage shelves in the back have worn paint that exposes the bare wood. Some shelving in the walk in the walk in cooler and other coolers are rusted.
Correction: Repair equipment to good condition or remove from premise. Shelves must meet the condition requirements of being smooth, easily cleanable, and non-absorbant. Correct By: 03-Mar-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelves and walls in the walk in coolers have an accumulation of old food debris and/or mold.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 24-Mar-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The drain receptable underneath the ice bin in the bar is plugged. Water is overflowing the receptacle onto the floor.
Correction: The plumbing system shall be maintained in good repair. Correct By: 10-Mar-2015
- 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: 17-Mar-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the following areas are not shielded or shatter-resistant: light fixtures in the dishwashing area
Correction: light bulb in the walk in cooler.
|
02/27/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the lunch menu. Update the consumer advisory for the dinner menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. The dinner menu needs items available to be served undercooked be designated with an asterisk, etc.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: Various coolers were missing thermometers.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Main kitchen cook's reach-in is not maintained in good repair. Rusted surfaces are provided and insulation is showing thru cracks.
Correction: Repair equipment to good condition or remove from premise.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Handwashing sink is not non-hand operated in the kitchen on the salad prep cooler side.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
|
04/24/2014 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No items were date marked.
Correction: Provide date marking for all ready-to-eat potentially hazardous foods to identifying when a food item has exceeded 7-days.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the lunch menu. Update the consumer advisory for the dinner menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. The dinner menu needs items available to be served undercooked be designated with an asterisk, etc.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Various coolers were missing thermometers.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink at the back dinner bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in kitchen and back dinner bar for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Many food items 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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Main kitchen cook's reach-in is not maintained in good repair. Rusted surfaces are provided and insulation is showing thru cracks.
Correction: Repair equipment to good condition or remove from premise.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated in the kitchen on the salad prep cooler side.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
|
03/05/2014 | Routine | |
Restaurant representatives - add corrected or new information about Sister Bay Bowl, 10640 N Bay Shore Dr, Sister Bay, WI 54234 »