- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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].
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floor in the walk-in cooler observed in poor repair.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
|
04/02/2015 | Re-inspection | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Molded produce items observed.
Correction: Discard molded foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Cooked and cooled fried rice,mashed potatoes, and soup in the cooler is improperly date marked. No dates observed marked as required.
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.
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Sushi rice using time as a public health control for 4-hours is not properly marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item.
- 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].
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Rice scoop was improperly stored in standing water.
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.
- THAWING
Observation: Fish is being improperly thawed at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: -Clean the floors at the cook line.
-Clean the walls at the dish washing area.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the walk-in cooler observed in poor repair.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in hood area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
03/25/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Cole slaw, cooked rice, and other foods observed 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.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: -Lemon press at the bar is visibly soiled.
-Clean the floor under cook line.
-Clean the dish machine (interior/exterior)
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing at the sushi bar and bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- SURFACE CHARACTERISTICS - INDOOR AREAS (repeated violation)
Observation: Repair damaged floor in the walk-in cooler.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
|
02/20/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw fish and chicken in various coolers.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cole slaw, cooked rice, and other foods observed 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.
- FOOD CONTACT SURFACES - SOILED
Observation: -Lemon press at the bar is visibly soiled.
-Clean the floor under cook line.
-Clean the dish machine (interior/exterior)
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing at the sushi bar and 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 (sushi bar/bar) for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Repair damaged floor in the walk-in cooler.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
|
02/12/2014 | Routine | |
Restaurant representatives - add corrected or new information about Slice N Dice, W279n2221 Prospect Ave, Pewaukee, WI 53072 »