| No violation noted during this evaluation. | 04/14/2015 | Onsite Visit | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat creamers, milk, and orange juice stored under raw shell eggs. Raw fish is stored above uncooked potatoes.
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. Fish moved below potatoes and eggs moved to bottom shelf during inspection. Milk and orange juice put on sheet pan as well to minimize potential for cross-contamination.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with backflow prevention at threaded faucet in utility room next to service sink.
Correction: Provide an ASSE 1011 or better backflow prevention device on the threaded faucet in the utility room next to the service sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 27-Feb-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Rug shampoo is stored above canned carrots and beans.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Canned goods moved away from rug shampoo.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisks next to applicable menu items.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes asterisks next to applicable menu items and the advisory. Correct By: 27-Feb-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Shur Fine bleach which does not bear an EPA registration number or directions for use on food contact surfaces used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Provide bleach that bears an EPA registration number and directions for use with food contact surfaces or other approved sanitizer. Correct By: 21-Feb-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: The posted Wisconsin Certified Food Manager for this establishment has expired.
Correction: Provide an approved course completion certificate. Correct By: 20-May-2015
- UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE
Observation: The preset tableware is not properly covered to prevent contamination of food contact surface. Tableware is partially uncovered.
Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized. Correct By: 21-Feb-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is grease and dust over the gas range top and dust on the fan in the rear prep room.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 06-Mar-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment. Expire permit is posted.
Correction: Post current permit in public view. Correct By: 27-Feb-2015
|
02/20/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge by having no violations of PRIORITY ITEMS during the current inspection
Correction: The person in charge shall obtain training or training materials in the areas of hand washing, glove use, and preventing cross-contamination so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 27-Sep-2013
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light located over food preparation sink is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Sep-2013
|
10/25/2013 | Follow Up | |
- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands by turning off faucet with clean hands, potentially recontaminating hands.
Correction: Train food employees in proper handwashing techniques. Use paper towel as a barrier to avoid recontamination of hands. Correct By: 20-Sep-2013
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Leftover pizza in Perlick cooler by the bar is cold held at 45.5°F. Cottage cheese in True T-49F 2 door cooler in diner kitchen is 46.4.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard foods which have been above 41F for more than 4 hours or for an unknown amount of time. Do not store PHF/TCS foods in Perlick cooler until it is able to hold such foods at 41F or less. Correct Immediately.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge by having no violations of PRIORITY ITEMS during the current inspection
Correction: The person in charge shall obtain training or training materials in the areas of hand washing, glove use, and preventing cross-contamination so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 27-Sep-2013
- PLUMBING - SERVICE SINK (repeated violation)
Observation: This is a third consecutive repeat violation. There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 20-Oct-2013
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light located over food preparation sink is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Sep-2013
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The fans over the utensils in the rear room behind the dishmachine are covered in dust which may contaminate clean utensils stored underneath.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Sep-2013
|
10/04/2013 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by turning off faucet with clean hands, potentially recontaminating hands.
Correction: Train food employees in proper handwashing techniques. Use paper towel as a barrier to avoid recontamination of hands. Correct By: 20-Sep-2013
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Food is obtained from an unapproved source. Meat processed at County E Locker is labeled not for sale and is stored in Perlick cooler with food and beverages which are sold to the public.
Correction: Discard foods from unapproved source or remove them from the premises. Correct By: 20-Sep-2013
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between raw and ready to eat foods. Observed employee crack raw shell egg and subsequently touch and cross-contaminate bread, clean utensils, and toast.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: PHF/TCS, COLD HOLDING
Observation: Leftover pizza in Perlick cooler by the bar is cold held at 45.5°F. Cottage cheese in True T-49F 2 door cooler in diner kitchen is 46.4.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard foods which have been above 41F for more than 4 hours or for an unknown amount of time. Do not store PHF/TCS foods in Perlick cooler until it is able to hold such foods at 41F or less. Correct Immediately.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge by having no violations of PRIORITY ITEMS during the current inspection
Correction: The person in charge shall obtain training or training materials in the areas of hand washing, glove use, and preventing cross-contamination so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 27-Sep-2013
- FOOD CONTACT SURFACES - SOILED
Observation: This is a third consecutive repeat violation. Inside of ice machine has visible slime mold. Beverage gun holders have visible residue accumulation and have not been cleaned out. There are insect larvae visible inside the north end beverage gun holder at the bar.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize beverage gun nozzles and holders prior to next use and no later than 4pm tonight.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: This is a third consecutive repeat violation. Thermometer in Perlick cooler is not provided or properly located.
Correction: Provide and position thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 27-Sep-2013
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Perlick is not maintained in good repair. Unit has excessive condensation pooling in the bottom. The bottom shelf has oxidized heavily.
Correction: Repair equipment to good condition or remove from premise. Correct By: 20-Oct-2013
- PLUMBING - SERVICE SINK (repeated violation)
Observation: This is a third consecutive repeat violation. There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility. Correct By: 20-Oct-2013
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light located over food preparation sink is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Sep-2013
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The fans over the utensils in the rear room behind the dishmachine are covered in dust which may contaminate clean utensils stored underneath.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Sep-2013
|
09/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Swiss Lanes Restaurant, 1019 Hwy 69, New Glarus, WI 53574 »