Quarry Ridge Retirement

Year by year

Inspections

1. Apr 14, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     The test kits for the sanitizer lactic acid are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

2. Apr 7, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Deli slicer clean-in-place portion is described by PIC as cleaning with sanitizer wiping cloth only.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler, RTE deli turkey stored on speed rack under raw pork & beef.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     1) In walk-in cooler, housemade tartar sauce dated 4/6-5/6, no date on beans, orange sauce, milks, and cream. 2) In 2-door cooler, no dates on deli meats, melons, halved cherry tomatoes and other salad bar items. 3) In server cooler, no date on OJ and other juices.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Homestyle refrigerator in bar office area does not meet ANSI standards for food service equipment. In addition to beer and wine storage unit is used to store product that states "refrigeration required" such as eggnog, bloody Mary mix, and other commercial mixes. Unit is holding <38F(air).

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands and not changing gloves after touching dirty dishes and switching to clean dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling at handsink in bar area. Bar is not currently open for service.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Grab & Go sandwiches are improperly labeled and do not include an ingredient list, weight or count.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     The test kits for the sanitizer lactic acid are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) At omelet station, cheddar cheese at 45F. 2) At buffet, at 1pm (about 1.5 hours since set-up), Italian dressing at 40-48F filled above fill line, sausage potato salad 41-48F, cubed ham 41-45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Pasta in walk-in cooler is at 63F at 11am and covered in walk-in cooler, cover has condensation. Pasta is in plastic tote ~8" inches thick. Pasta was made around 10:15am and was cooled in an ice bath prior to moving to walk-in.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter in service area and back prep tables.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. May 17, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Several cutting boards pulled from the clean rack under the work table are visibly soiled with food residue. A knife on the wall rack for clean knives is visibly soiled. The meat/cheese slicer has visible food residue on the cutting blade, and platform where food is placed for slicing.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory is not allowed in lieu of required cooking temperatures for a highly susceptible population. Consumer advisory is provided on calendar menu provided to residents.

     Correction: Remove and discontinue use of consumer advisory; food products shall be cooked to temperatures specified in the Wisconsin Food Code

     Code WFC 3-801.11 Special Requirements for Highly Susceptible Pop

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk in cooler, on the dedicated rack for meat products, a raw sausage product made of comminuted meat in casing (raw sausage links) was stored above whole muscle cuts of meat as well as above fish (salmon).

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Opened containers of juice being cold held not datemarked. After juice is transferred into carafes for serving, the carafe is being datemarked, which is appropriate; however, the original container should be datemarked upon opening as well.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in the walk-in cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable and some cutting boards are permanently stained.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before handling clean dishes and immediately after working with unclean dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Oil and water at cook stove for cooking resident orders is stored in unlabeled container. In kitchen, working containers of spices are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Food held in sandwich/pizza bar cooler being cold held above 41F: sliced tomatoes 58F; diced ham 55F. Per operator, foods were stocked in this cooler at 12:30 and cooler may not have been turned on soon enough in advance of stocking the unit. Initial temps taken during the inspection were at ~1:20 pm. Temps were take again at 2:30 and decrease in product temps was minimal, not more than 2 degrees. At this point, product was discarded as it had been out of temperature range for 2 hours. The walk in cooler (from which foods are taken to stock the sandwich/pizza bar) is holding foods at 37F. By around 3:30 pm, the sandwich/prep cooler temperature continued to decrease to 41F. It appears the sandwich/pizza bar cooler can achieve a cold enough temperature to maintain foods if it is turned on well in advance of stocking the unit with food so that it has time to pre-chill; further, it is possible that after foods are pulled from walk-in cooler for prepping, the product was left out at room temperature before the sandwich/pizza unit is stocked, and becoming too warm, making it difficult to achieve a cold holding temp of 41F or less in the sandwich/pizza bar. Cooler temp should be monitored

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TOXICS - LABELING

     Spray bottle of what appears to be cleaner in the broom closet is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

4. Jun 22, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     PHYSICAL FACILITY - DESIGN

     There is an area of the floor/wall juncture that is not sealed in the serving area.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11