- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: Chlorine sanitizer in the spray container is not being used according to manufacturer’s use directions - it is mixed to well >200 ppm. Ant & Roach killer is not labeled for use in a food establishment.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. At recheck wiping cloth sanitizer levels were adjusted to proper levels during the visit, the ant and roach spray was not noted. Use test strips to monitor chemical sanitizer levels.
- EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS (repeated violation)
Observation: CO2 tanks are not being chained / secured as required.
Correction: Properly chain or otherwise secure CO2 tanks as required.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: There a lot of trash and items in the basement that are unnecessary for the operation of the establishment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. At recheck, progress had been made but a lot of work remains.
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04/07/2016 | Follow Up | |
- Critical: RESPONSIBILITY OF THE PERMIT HOLDER, PERSON IN CHARGE, AND CONDITIONAL EMPLOYEE TO REPORT
Observation: The owner / manager required an ill employee to report to work and run the establishment, including food & drink prep and service.
Correction: Restrict or exclude food employee who has signs or symptoms of foodborne illness or is diagnosed with a foodborne illness. These symptoms include fever with a sore throat.
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: There was a large tub of rotten smelling fish in the walk in cooler.
Correction: Discard unsafe or adulterated food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods stored under raw foods such as bacon and raw shell eggs in the 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: Potentially hazardous ready to eat foods are not being date marked.
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 - STORAGE
Observation: Multiple toxic items are stored on the shelf above the warewashing and food prep sinks.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Chlorine sanitizer in the spray container is not being used according to manufacturer’s use directions - it is mixed to well >200 ppm. Ant & Roach killer is not labeled for use in a food establishment.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) at time of inspection was unable to demonstrate knowledge of safe food handling procedures..
Correction: The person in charge shall obtain training and training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED
Observation: Dishware and other food contact items in the kitchen have been soiled by rodents.
Correction: Maintain food contact surfaces in a clean condition - clean and sanitize throughout the kitchen.
- CONTROLLING PESTS - TRAPPING DEVICES
Observation: Rodent droppings were noted on the floor, plates, etc. in the kitchen pantry area.
Correction: Eliminate pests or insects from food establishment. Employ a pest control professional and submit proof of professional pest control.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottles of ? are not labeled/.
Correction: Label working containers.
- DISCHARGES FROM THE EYES, NOSE, AND MOUTH
Observation: At inspection employee was working with a cough and runny nose and feeling ill.
Correction: Ill employees shall be restricted from working with exposed food
- FOOD PROPERLY LABELED - STANDARDS OF IDENTITY
Observation: There are unlabeled bottles of what appears to be some type of alcoholic drink mixed on site in the bar cooler.
Correction: Comply with federal standards of identity requirements for packaged foods.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Equipment such as the propane fueled turkey fryer and aluminum foil chafing dishes that are apparently being used & reused for hot holding not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS
Observation: CO2 tanks are not being chained / secured as required.
Correction: Properly chain or otherwise secure CO2 tanks as required.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Some of the cutting boards are getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Aluminum foil chafing dishes are being reused.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces in the kitchen have been soiled by rodents.
Correction: Clean and sanitize throughout the kitchen. Monitor regularly for pests.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at ladies room handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: There a lot of trash and items in the basement that are unnecessary for the operation of the establishment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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03/30/2016 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment (since January).
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 1, 2015. Appropriate fees will be charged for operating without the required Food Manager.
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09/28/2015 | Follow Up | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment (since January).
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 1, 2015. Appropriate fees will be charged for operating without the required Food Manager.
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08/18/2015 | Follow Up | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment (since January).
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 1, 2015. Appropriate fees will be charged for operating without the required Food Manager.
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07/02/2015 | Follow Up | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided for menu items such as burgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment (since January).
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 1, 2015. Appropriate fees will be charged for operating without the required Food Manager.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board is getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (repeated violation)
Observation: There is a build up of slime mold in the ice machine.
Correction: Clean utensil and equipment not contacting PHS/TCS food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
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05/20/2015 | Follow Up | |
- Critical: CLEANING PROCEDURE
Observation: Employees are using a common hand towel for hand drying.
Correction: Train food employees in proper handwashing techniques.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods stored under raw meats in the 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: PHF/TCS, COLD HOLDING
Observation: Batter is sitting out at 70°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Ready to eat potentially hazardous foods are not being properly date marked.
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.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided for menu items such as burgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at kitchen and bar handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment (since January).
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 1, 2015. Appropriate fees will be charged for operating without the required Food Manager.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting board is getting badly scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: There is a build up of slime mold in the ice machine.
Correction: Clean utensil and equipment not contacting PHS/TCS food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Straws and stir sticks at the bar are stored open and subject to contamination by
patrons, insects, or the environment.
Correction:
Properly protect all single service items from contamination from patrons or the environment.
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05/15/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: There is a lot of unused equipment / shelving/ trash/ etc in the basement.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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02/21/2014 | Follow Up | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: There was no documentation of a proper source for the pulled pork - the cook has only dealt with it in repackaging from a gallon Ziplock type bag.
Correction: Discard foods from unapproved source.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw shell eggs in the 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: RAW ANIMAL FOODS-COOKING TEMPERATURES
Observation: There was no consumer advisory on the menu, customer did not indicate how well cooked his hamburger was to be and it was served at 148 degrees.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Ground meat must be cooked to 155 degrees unless the customer orders differently and proper condumer advisorys are posted.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentiallh hazardous (TCS) ready to eat foods are not being properly date marked.
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.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Employee not able to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometers in both of the bar display coolers were not accurate
Correction: Replace all thermometers that are not accurate.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods - cook was using a turky fryer thermometer to check food temperatures.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- FOOD CONTACT SURFACES - SOILED
Observation: A dirty spatula that was not washed from the evening before was sitting on the grill and was ready to be used to flip a hamburger when the cook was instructed to use a clean one.
Correction: Ensure all utensils are cleaned and sanitized properly.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sinks to facilitate proper handwashing.
- 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth are not being stored insanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD LABELS - BULK FOODS LABELED
Observation: Containers of foods such as salt (?) are not properly labelled.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Containers such as vinegar and drink containers are being reused to hold foods / sauces.
Correction: Discard single-use and single service articles after initial use - provide proper multi use food grade containers for food storage.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Ice bucket was stored upright on top of the ice maker.
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.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: There is a lot of unused equipment / shelving/ trash/ etc in the basement.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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02/13/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Pre-inspection | |
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