- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. James K Fiers II Certified Food Manager certification expired April 25, 2015.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 05-Jan-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (repeated violation)
Observation: The [salad dressing] is stored in an area subject to [slash and dust uncovered in 4 comp sink].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
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10/05/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat [packaged ready to eat smoked fish] stored under [whole raw fish and marinading raw fish] [in smokehouse walkin].
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.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at [cookline] handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: [ice scoop @ basement ice maker] was improperly stored [on ice machine dirty surface].
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The [salad dressing] is stored in an area subject to [splash & dust in 4 compmsink with no covers].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The [portioned bags and boxes] are stored on the floor in the [walkin cooler].
Correction: Store all food items 6 inches above the floor.
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12/08/2014 | Routine | |
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The hot water facet handle on the kitchen handwash sink is broken.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace hot water facet handle. Correct By: 27-Sep-2013
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09/19/2013 | Re-inspection | |
- Critical: COOLING (corrected on site)
Observation: Soup in walk-in cooler is not cooling properly and is at 54 °F after 20 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 or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 17-Sep-2013
- Critical: PHF/TCS, COLD HOLDING
Observation: Butter in True cooler in pizza kitchen is cold held at 46°F. Beverage Air cooler in pizza kitchen is cold holding at 46 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 19-Sep-2013
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer is not being used according to EPA registed label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- 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. Correct By: 17-Sep-2013
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The hot water facet handle on the kitchen handwash sink is broken.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace hot water facet handle. Correct By: 27-Sep-2013
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09/17/2013 | Routine | |
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