Village Hearthstone, 326 W Main St, Hilbert, WI 54129 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: COOLING (corrected on site)
Observation: Potato soup in the walk-in cooler is not cooling properly and is at 90 °F after 5 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. The soup was discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Many food items in the walk-in cooler are not 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.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES (corrected on site)
Observation: There is no documentation of an approved variance for pickeling bar mushrooms. They were made a week and 1/2 ago.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. If they are make weekly, date marked and discarded after 7 days it a flavor enhancement. The mushrooms were discarded.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (corrected on site)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint. The cook found a hat and put it on.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
04/22/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheese in the cooks 2-door cooler is cold held at 42°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The thermostate was adjusted.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the food prep sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide air-gapped drainage.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Tracy passed a class two months ago.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment. Send a copy of your class certificate and application to Madison to complete the certification process.
|
03/26/2014 | Routine | |
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