- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Pooled eggs and strawberries in mayo jars in the 2nd floor walk-in cooler are 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.
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT (repeated violation)
Observation: There is a wooden block holding up the corner of the 2 door under counter grill cooler.
Correction: Replace the door seal. Replace the wooden block with a durable wheel or leg. Equipment components shall be kept intact, tight, and properly adjusted.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The corners of the posts in the kitchen have exposed wood.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: The coving is broken next to the pizza oven causing a gap.
Correction: Provide base coving.
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: There are fruit flies notes at each of the bars. There are flies noted in the kitchen.
Correction: Routinely inspect facilities for insects and rodents and eliminate them.
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10/05/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The top of the breakfast prep cooler and the top of the grill prep cooler are cold holding foods above 41°F. See food temperature list.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 05-Oct-2015
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: There are pails of tarter sauce in the 3rd floor walk-in cooler with a date mark of 9/17.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 29-Sep-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Pooled eggs and strawberries in mayo jars in the 2nd floor walk-in cooler are 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT (repeated violation)
Observation: The left door seal on the breakfast prep cooler is torn. There is a wooden block holding up the corner of the 2 door under counter grill cooler.
Correction: Replace the door seal. Replace the wooden block with a durable wheel or leg. Equipment components shall be kept intact, tight, and properly adjusted.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Some of the shelves in the 2nd floor walk-in cooler have been cleaned, but there are still some that are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Boxes of cups, bowls and other single service items are stored on the floor in the 3rd floor storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The corners of the posts in the kitchen have exposed wood.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: The coving is broken next to the pizza oven causing a gap.
Correction: Provide base coving.
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: There are fruit flies notes at each of the bars. There are flies noted in the kitchen.
Correction: Routinely inspect facilities for insects and rodents and eliminate them.
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09/28/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are buckets of soup stored under raw ribeyes in the 2nd floor 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. Correct By: 29-Sep-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw ground beef is stored over bacon in the 2nd floor walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 29-Sep-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: The top of the breakfast prep cooler, the top of the grill prep cooler and the Mexican prep cooler are cold holding foods above 41°F. See food temperature list.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 29-Sep-2015
- Critical: DATE MARKING - DISPOSITION
Observation: There are six pails of tarter sauce in the 2nd floor walk-in cooler with a date mark of 9/10 and 9/11.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 29-Sep-2015
- FOOD CONTACT SURFACES - SOILED
Observation: A soiled cloth towel is used to soak up the excess grease on the eggs prior to serving.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: No single-use toweling is available at the breakfast area handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Pooled eggs and strawberries in mayo jars in the 2nd floor walk-in cooler are 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THAWING (corrected on site)
Observation: Fish is being improperly thawed by putting in a sink with warm water.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT
Observation: The left door seal on the breakfast prep cooler is torn. There is a wooden block holding up the corner of the 2 door under counter grill cooler.
Correction: Replace the door seal. Replace the wooden block with a durable wheel or leg. Equipment components shall be kept intact, tight, and properly adjusted.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The shelves in the 2nd floor walk-in cooler are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of cups, bowls and other single service items are stored on the floor in the 3rd floor storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The corners of the posts in the kitchen have exposed wood.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: The coving is broken next to the pizza oven causing a gap.
Correction: Provide base coving.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: There are fruit flies notes at each of the bars. There are flies noted in the kitchen.
Correction: Routinely inspect facilities for insects and rodents and eliminate them.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walls in the pizza walk-in cooler are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/22/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bleach in the kitchen 4-comp sinks is not being used according to EPA registed label use instructions and is at [ 25-50] PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Probe Thermometer not available in the breakfast grill area .
Correction: Provide a probe thermometer to monitor temperatures.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in kitchen of 2nd floor banquet area.
Correction: Install an approved handwashing sink. Provide soap and towelling.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored on the floor in the 3rd floor.
Correction: Store single-service or single-use articles at least 6 inches off the floor .
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor below the pizza oven (along the wall lines) is collecting debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/19/2014 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Pails of tarter sauce and cole slaw in the 3rd floor walk-in cooler are date marked with 8-22, 8-29, 8-30.
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. Correct By: 13-Sep-2013
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: There is no thermometer found in the pizza under counter cooler, the Delfield 2 door under counter cooler in the upstairs kitchen or the Delfield 2 door cooler in the upstairs kitchen.
Correction: Position a thermometer so that it is located in the warmest part of each refrigeration unit.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Boxes of portion cups, napkins, to-go containers, straws, pizza boxes, etc are improperly stored on the floor in the 2nd and 3rd floor storage areas.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The floor in front of the beer coolers in the south bar is torn and no longer smooth.
Correction: Repair or replace the floor so it is smooth and easily cleanable.
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09/11/2013 | Follow Up | |
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