**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C • Cutting boards • Cupboard under handwash sinks. • Microwave / microwave cart. • Insides / outsides of equipment. • Hot hold units. • General cleaning. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
High-temperature dish machine - 161f final rinse plate temperature + three-compartment sink + three-compartment food prep sink + handwash sink + bar has two low-temperature dish machines - both have 50ppm chlorine sanitizer. Banquet bars have three-compartment sinks (NSU) - Kil Bac iodine sanitizer. Test strips available. Temperatures taken at time of inspection: Grill-line hot hold unit (chili) - 140f Grill-line drawers, ground beef - 39f Salad prep cooler - 39f, upper, shrimp - 41f Mashed potato on steam table - 135f Everest upright cooler - 36f Cream soup - 160f French onion soup - 166f Walk-in freezer - 0f Walk-in cooler - 39f Beer walk-in cooler - 39f Wine walk-in cooler - 34f Main bar coolers - 38f - 41f Banquet bar coolers - 38f - 40f Dance Hall Approval can be given if applied for: * Lit exit signs * Capacity sign available * Restrooms available * Hard surface for dancing * Fire extinguishers available * Etc. * When menus are re-printed make sure consumer advisory is adjusted to reflect current requirements. Menu items need to be clearly identified through the use of an asterisk. Left information.
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