- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat food[ butter] stored under raw beef in true cooler.
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Storage shelves some are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board located in kitchen is worn/deepcuts.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of storage surfaces and area around grill are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in grill room-floor/wall areas under and behind equipment need repair attention.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor, walls and ceiling of grill room and back kitchen need attention.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/07/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat cheese stored under shell eggs homestyle cooler.
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.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- 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.).
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The flour, potato is stored on the floor in the back area.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - CAN OPENERS
Observation: Can opener located in back area is noted with dents.
Correction: Provide can openers with cutting parts that can be readily removable for cleaning and replacement.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Cooler and several freezers 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.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of storage shelves and surfaces, stove, grill area are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in kitchen walls, ceiling and counters.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen/back room walls, floor and ceiling need to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/17/2014 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Chili was improperly reheated. Temperature noted below 135 in hot holding unit.
Correction: Adjust procedures and methods to properly reheat food. [Explain].
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to have utensils stored 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.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Items in kitchen subject to potential contamination by storage close to handwash sink.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Surfaces that are wood are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage surfaces, can opener base are soiled with [debris buildup.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floor, wall noted with buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/10/2013 | Routine | |
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