- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Coleslaw and tartar sauce in the pizza prep cooler and roast beef in the sandwich prep cooler were holding above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All items were discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Hot dogs, cut tomatoes and baked potatoes were not datemarked.
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 (corrected on site)
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop was stored in the ice with the handle in the ice.
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.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at bowling alley restroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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01/27/2016 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Shawn Lynn is scheduled to take class in August. Correct By: 28-Sep-2015
- FOOD LABELS - LABEL INFORMATION
Observation: Desserts in the cooler for retail are not labeled with the net weight.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
- HANDWASHING SIGNAGE (corrected on site) (repeated violation)
Observation: No handwashing signage provided in either bathroom in the bowling alley.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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07/27/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cook temps and holding temps.
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.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 23-Jul-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Residential model of a mixer and blendar are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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06/24/2015 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Fried onions were hot held at 85°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Food was discarded.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Food items in cooler drawers were cold held at 54 - 66°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF was discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Multiple items found with out date mark. No one in establishment knew when items were made or opened.
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 EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM at the middle bowling alley bar.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cook temps and holding temps.
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.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available any of the bar's handwashing sinks.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling available at any of the bar handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working containers of cleaning solution not labeled with contents.
Correction: Label working containers.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 23-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Multiple utensils were improperly stored with the handle in the food.
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 food items is stored on the floor in the walkin freezer.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Residential model of a mixer and blendar are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at any of the bar's handwashing sinks or the bowling alley bathrooms.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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06/23/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced turkey in sandwich prep cooler bottom drawer is cold held at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food discarded.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Toxic chemicals stored on top of the south ice machine.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- CONSUMER ADVISORY
Observation: No consumer advisory provided in the carry out menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of south ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by a mop bucket 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.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoops in several ice bins stored with the handles resting on top of the ice.
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 (corrected on site)
Observation: Pork sausage is being improperly thawed in standing water.
Correction: Adjust procedures or methods to properly thaw foods.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at south bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment where the customers can see it.
Correction: Post permit in public view.
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12/10/2014 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Soups and chili were improperly reheated to less than 165 degrees F.
Correction: Adjust procedures and methods to properly reheat food. Foods reheated to 165 degrees F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The east bar dishmachine sanitizer is not being used according to EPA registed label use instructions and is at 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. Dishmachine will not be used until it has been repaired.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Handwashing sink at the west bar is not non-hand operated or is operating incorrectly.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the bar area handwashing sinks and some of the toilet rooms.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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04/24/2014 | Routine | |
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Bar area hand wash sink is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
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03/13/2014 | Routine | |
| No violation noted during this evaluation. | 02/28/2014 | Re-inspection | |
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