- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Multiple drawers, in the center island prep area, are worn and are no longer easily cleanable.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: A piece of plexiglass is cracked on the ice machine.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The prep cooler cutting board is scored and is no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: A bucket is used to support the tapper drain pipe.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: A floor vent cover is missing near the far end of the bar.
Correction: Maintain the physical facilities so they are in good repair at all times.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floor tiles are missing beneath an ice bin in the bar area.
Correction: Maintain the physical facilities so they are in good repair at all times.
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03/21/2016 | Routine | |
| No violation noted during this evaluation. | 11/25/2015 | Follow Up | |
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Cockroaches are observed in sticky traps to the right of the cookline, behind the two door reach-in cooler and warewashing machine.
Correction: Contract with a pest control company to eliminate the pests. Correct By: 25-Nov-2015
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11/19/2015 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The low temperature bar warewashing machine has a chlorine sanitizer concentration of 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The low temperature kitchen warewashing machine has a chlorine sanitizer concentration of 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: An approved time as a public health control plan is unavailable for review. A thorough explanation of the salad bar procedures was provided.
Correction: Complete and return the provided time as a public health control template for the salad bar set-up. Correct By: 10-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Multiple reach-in freezer units are not ANSI certified or approved by the department.
Correction: Replace with commercial equipment once the unit is no longer functional.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The soups reach-in freezer is damaged, exposing insulation.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: A light bulb is burned out in the vent hood above the flat top grill.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The make-table cutting board is scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Plastic single-use package containers are observed being reused as food storage containers.
Correction: Discard single-use and single service articles after initial use.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor beneath the soda bibs is soiled with soda syrup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/30/2015 | Routine | |
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: Various cooked meats, tuna, and coleslaw in NSF coolers in kitchen have exceeded their date marks. These food items were voluntarily discarded during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cooling down of PHF foods. PHF foods (taco meat) must reach 70 F within 2hrs and reach 41F within 6hrs..
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Interior of soda guns behing bar are visibly soiled. Clean guns.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Kitchen handwashing sink has cooking sheet in it and is unavailable for proper handwashing. Keep cooking equipment/sheet out of handwash sink as to not discourage employees from handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop was improperly stored in plastic bag on ice-machine downstairs. Store the scoop in a coverered container that is smooth, durable and easily cleanable.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The granulated sugar and flour are currently stored on the bottom shelf (on floor) of large shelving unit in the basement. Elevate bottom shelf or place crates of some sort on bottom shelf to keep food items off the floor.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Shelving edges above 4-comp sink in kitchen have exposed particle board and are not nonabsorbent and easily cleanable. Repair or replace.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- WATER FROM APPROVED SOURCE - SAMPLE REPORT (repeated violation)
Observation: A recent water sample report for the establishment was not available.
Correction: Retain a recent water sample report onsite or online for review by inspector.
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07/08/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat deli meats stored under raw meat in NSF make table cooler in kitchen. Raw meat was moved to bottom shelf during inspection.
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: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken is being stored next to raw hamburger and cooked deli-meats in NSF upright cooler in kitchen. Raw hamburger and ready to eat foods were moved during inspection.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: DATE MARKING - DISPOSITION
Observation: Various cooked meats, tuna, and coleslaw in NSF coolers in kitchen have exceeded their date marks. These food items were voluntarily discarded during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cooling down of PHF foods. PHF foods (taco meat) must reach 70 F within 2hrs and reach 41F within 6hrs..
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of soda guns behing bar are visibly soiled. Clean guns.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Kitchen handwashing sink has cooking sheet in it and is unavailable for proper handwashing. Keep cooking equipment/sheet out of handwash sink as to not discourage employees from handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop was improperly stored in plastic bag on ice-machine downstairs. Store the scoop in a coverered container that is smooth, durable and easily cleanable.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The granulated sugar and flour are currently stored on the bottom shelf (on floor) of large shelving unit in the basement. Elevate bottom shelf or place crates of some sort on bottom shelf to keep food items off the floor.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelving edges above 4-comp sink in kitchen have exposed particle board and are not nonabsorbent and easily cleanable. Repair or replace.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- WATER FROM APPROVED SOURCE - SAMPLE REPORT
Observation: A recent water sample report for the establishment was not available.
Correction: Retain a recent water sample report onsite or online for review by inspector.
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06/23/2014 | Routine | |
Restaurant representatives - add corrected or new information about Sullivan Saloon, 165 Main St, Sullivan, WI 53178 »