- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after handling raw meats with gloves and cleaning knives.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat pickles stored under raw beef products in the Arctic Air prep cooler and raw and raw animal products stored among ready to eat foods in the walk-in 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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Pre-cooked ribs in the Arctic Air unit have no date marking present.
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: TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER (repeated violation)
Observation: Small container of sanitizer for the dish machine does not bear a manufacturer’s label.
Correction: Provide labels for poisonous or toxic materials used in or by the food establishment.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: Concentration of sanitizer in the wiping cloth container exceeds 200 ppm and is not being used according to manufacturer’s use directions.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing asterisk identification for undercooked animal derived products.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink in server area observed to be obstructed by equipment and garbage receptacle 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.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Working containers of sanitzer clothes are not labeled with contents.
Correction: Label working containers.
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup (pitcher with a straw) without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Bleu cheese in the True 2 door upright cooler is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Clean knives are stored behind the conduit in the kitchen.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter in cook area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: Vegetables are covered with a damp cloth napkin in the True refrigerator.
Correction: Change methods or procedures to protect foods from contamination.
- VENTILATION HOOD SYSTEM - FILTERS (repeated violation)
Observation: The filters in the ventilation hood are in disrepair. Several baffles are mis-aligned.
Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: True 2 door cooler in the server area 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 - CUTTING SURFACES (repeated violation)
Observation: The cutting board in the kitchen is deeply scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING (repeated violation)
Observation: Improper set-up of warewashing sequence in the bar. Sink set-up: wash, sanitize, rinse, air dry.
Correction: Provide proper sequence of ware washing
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in the kitchen and basement are not shatter resistant. End caps are missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: Several wall tiles behind the cooking equipment under the hood are missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the missing wall tiles.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The wall behind and under the ventilation hood has debris accumulating on the surface.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: Filters and the interior of the ventilation hood have grease accumulating and are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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03/04/2016 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after handling raw meats with gloves and cleaning knives.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat pickles stored under raw beef products in the Arctic Air prep cooler and raw and raw animal products stored among ready to eat foods in the walk-in 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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Pre-cooked ribs in the Arctic Air unit have no date marking present.
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: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in the American Dish Services machine are not exposed to the low temperature sanitizer for the required amount of time. Concentration of sanitizer is 0 ppm. Manual sanitizing rinse set-up in one of the compartments of the 3 compartment sink.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- Critical: TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER
Observation: Small container of sanitizer jjfor the dish machine does not bear a manufacturer’s label.
Correction: Provide labels for poisonous or toxic materials used in or by the food establishment.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Concentration of sanitizer in the wiping cloth container exceeds 200 ppm and is not being used according to manufacturer’s use directions.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing asterisk identification for undercooked animal derived products.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink in server area observed to be obstructed by equipment and garbage receptacle 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.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of sanitzer clothes are not labeled with contents.
Correction: Label working containers.
- OPEN DRINK CONTAINER
Observation: Drinking cup (pitcher with a straw) without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bleu cheese in the True 2 door upright cooler is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Clean knives are stored behind the conduit in the kitchen.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter in cook area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Vegetables are covered with a damp cloth napkin in the True refrigerator.
Correction: Change methods or procedures to protect foods from contamination.
- VENTILATION HOOD SYSTEM - FILTERS
Observation: The filters in the ventilation hood are in disrepair. Several baffles are mis-aligned.
Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: True 2 door cooler in the server area 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 - CUTTING SURFACES
Observation: The cutting board in the kitchen is deeply scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING
Observation: Improper set-up of warewashing sequence in the bar. Sink set-up: wash, sanitize, rinse, air dry.
Correction: Provide proper sequence of ware washing
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the kitchen and basement are not shatter resistant. End caps are missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Several wall tiles behind the cooking equipment under the hood are missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the missing wall tiles.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The wall behind and under the ventilation hood has debris accumulating on the surface.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Filters and the interior of the ventilation hood have grease accumulating and are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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03/02/2016 | Routine | |
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: No convienent hand washing facilities are available at the cooking line, the utensil washing area, the front bar and the rear bar.
Correction: Provide convienent hand washing facilites at the cooking line, the utensil washing area, the front bar and the rear bar.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink used by food employees in the mens and womens toilet room do not have non-hand operated faucet handles.
Correction: Provide non-hand operated faucet controls on the mens and womens toilet room hand washing sinks.
- INTENSITY - LIGHTING
Observation: The light intensity in the front and rear bar glass washing sinks is less than 50 foot candles.
Correction: Provide the correct lighting intensity over the glass washing sinks in the front and rear bar.
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12/06/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Stoneridge Inn, 11811 W Janesville Rd, Hales Corners, WI 53130 »