- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chili and clam chowder on the steam table were hot holding at 107°F and 124°F respectively.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Note: The chili and clam chowder were reheated above 165°F during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: The middle and lower shelves of the Traulsen glass cooler are holding food between 44 - 50°F (cooked potatoes on the middle shelf are at 44°F and a prime rib roast on the lower shelf is at 50°F).
Correction: Maintain cold Potentially Hazardous Foods (PHF) at or below 41°F. Do not store PHF on the middle or lower shelves of the Traulsen glass cooler. Note: The prime rib and potatoes were discarded during this inspection.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: A can of insecticide was stored with equipement.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- CONSUMER ADVISORY (repeated violation)
Observation: The breakfast menu does not have a consumer advisory AND there are no asterisks next to the animal-derived foods listed on the main menu that may be served raw or undercooked to draw attention to the footnote advisory.
Correction: Provide a consumer advisory on the breakfast menu AND place an asterisk next to the animal-derived foods listed on the main menu that may be served raw or undercooked.
- OPEN DRINK CONTAINER (corrected on site)
Observation: A drinking cup without a cover was observed in the food preparation area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Scoops were stored in ice bins with handles laying in the ice.
Correction: Store handles in ice with handle extended or on a clean surface.
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11/16/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked prme rib and noodles in the Traulson cooler were cold held at 54°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. If using the Traulson cooler, arrange foods so temperatures of foods are maintained at or below 41°F. Note: all PHF above 41°F was removed from the Traulson cooler and discarded during the inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Several food items were not date marked.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The concentration of iodine sanitizer used for the bar sink was 0 mg/L.
Correction: Provide a concentration between 12.5 mg/L and 25 mg/L when using iodine sanitizer at the bar sinks. Note: the concentration of iodine was corrected to 12.5 mg/L durinig the inspection.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the breakfast menu AND there are no asteriks next to the animal-derived foods listed on the main menu that may be served raw or undercooked.
Correction: Provide a consumer advisory on the breakfast menu AND place asteriks next to the animal-derived foods listed on the main menu that may be served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: An iodine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: The water pressure at the kitchen handwashing sink is not sufficient to facilitate proper handwashing.
Correction: Provide water under pressure to the kitchen handwashing sink. IF THE FAUCET IS REPLACED, IT MUST BE OF THE TYPE THAT IS NOT HAND OPERATED.
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05/18/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling pita sandwich with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Bare hand contact with cooked and ready-to-eat foods is prohibited.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chili, marinara sauce, cheesy potato soup, and mushroom soup in hot holding unit are hot held below 135°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Per operator, foods were heated on stove before being placed into unit. Corrected during inspection by reheating to 165 degrees F and placed back into hot holding.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Potato salad (prepared onsite), mexi rice, parm peppers have exceeded its date mark. Twice baked potatoes are not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date (seven days beyond prep date) or are not date marked.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with a backflow prevention device where hoses attach to faucet at utility sink.
Correction: Provide backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer (bleach) concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Make sure to use handwash sink only for handashing.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The water pressure at the handwash sink is not sufficient to facilitate proper handwashing. Plumbing is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair faucet/plumbing system to provide adequate water pressure for handwashing. May use food prep sink for handwashing until handsink is repaied, provided that a colander is used for food and food does not come into direct contact with sink basin.
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11/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Badlanders Pub And Grill, 7922 S Loomis Rd, Wind Lake, WI 53185 »