Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) Observation: Sauce and tuna in walk in cooler is not date marked. Cook immediately removed items and discarded.
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.
IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) Observation: Spoon and scoop was improperly stored on the outside of the container.
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.
WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) Observation: Wiping cloth used for wiping counters stored on food prep counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
11/13/2015
Routine
CERTIFIED FOOD MANAGER – REQUIREMENT 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 [90 days]. Correct By: 17-Dec-2014
PHF/TCS FOOD - SLACKING (corrected on site) Observation: [sweet potato fries and hashbrowns] is being improperly slacked. both were discarded during inspection.
Correction: Adjust procedures or methods to properly slack food products before preparation.
09/17/2014
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: There are ready-to-eat foods stored under raw beef steak in cook line 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.
IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) Observation: Ice scoop was improperly stored on top of ice machine.
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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