- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Windex stored above food preparation table.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
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01/20/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed using apron to dry hands after washing.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: REPEAT VIOLATION - Multiple food items on the salad bar and deli bar are cold held 44-48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods will be discarded after lunch service. Recommended to use Time as a public health control or change serving bowls to a material that allows for better transfer of temperature, such as stainless steel.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: Ice bin on the far end of the grill line is draining into a bucket.
Correction: Have ice bin plumbed into the sewer system using an air gap.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
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07/14/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Popcorn scoop 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.
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01/15/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw shell eggs in 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.
- Critical: DATE MARKING - DISPOSITION
Observation: Multiple items found that exceeded its date mark or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on deli ice bin.
Correction: Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Juice dispenser has an accumulation of debris on nozzle.
Correction: Clean utensil at frequency according to manufacturer specifications or to preclude an accumulation of food debris.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at womens bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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08/12/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken breast sliced on the salad bar and deli counter was holding at 51°F. After discussion with Steve, chicken breast is cooked each morning, sliced and cooled for lunch period. I observed the chicken was pulled from cooler and put out at 9:45AM and will be discarded after lunch at 12:45. Did not discard as using Time as a public health control.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Recommended to fully cool the chicken breast to 41°F or below and maintain temperature on salad bar.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked 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.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days. Correct By: 28-Feb-2014
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- WAREWASHING - RINSING PROCEDURES (corrected on site)
Observation: Employee observed wiping knife with sanitizer then placing back in the knife rack as a clean utensil
Correction: Equipment and utensils shall be cleaned by using the 3−step washing, rinsing, and sanitizing procedure.
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01/30/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: PHF items stored in the open bunker cooler were held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. PHFs were discarded.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Omelete items (sausage, green pepper, onion, etc) were held at 49°F after 2.5 hours.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Items will be discarded after 4 hours, after breakfast service. Will find different containers to store items in the help maintain colder temperatures.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 90 days. Correct By: 16-Jan-2014
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10/17/2013 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: PHF items stored in the open bunker cooler were held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. PHFs were discarded.
- Critical: PHF/TCS, COLD HOLDING
Observation: Omelete items (sausage, green pepper, onion, etc) were held at 49°F after 2.5 hours.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Items will be discarded after 4 hours, after breakfast service. Will find different containers to store items in the help maintain colder temperatures.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The sanitizer for the dishwashing machine is at 0 PPM.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Toxic chemical cleaners were stored on the food prep sink.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 20°F.
Correction: Calibrate or replace thermometer.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 90 days. Correct By: 16-Jan-2014
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: The can opener has an accumulation of food residue.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours.
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10/16/2013 | Routine | |
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