Baumgartner's Cheese Store And Tavern, 1023 16th Ave, Monroe, WI 53566 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Milk in right side 3 door bar cooler is cold held at 44.6°F. Air temperature in cooler is 48F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Milk discarded and other PHF removed from this cooler.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: There is no detectable level of sanitizer in the carousel bar glasswasher/sanitizer machine. Sanitizer container is nearly full yet clear and expired.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator used four compartment sink to sanitize and made service call after being notified about the machine. Strongly reccommended sanitizer in machine be tested DAILY. Correct By: 05-Nov-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions in use. Operator has quaternary ammonia sanitizer test strips which will not work for chlorine. Strongly recommended operator test chlorine DAILY. Correct By: 16-Nov-2015
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS (repeated violation)
Observation: The Saturn 2 door cooler, True TDD-2 (black) 2 door beverage cooler downstairs and boxes of chips on top are underneath a wastewater pipe.
Correction: Remove food items from this area to an area not subject to contamination. Correct By: 16-Nov-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Wood board in back of walk-in cooler are not nonabsorbent.
Correction: Remove or refinish wood. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 02-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The walk-in cooler shelving and bar cooler rack shelving has excessive food residue and mold growth.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Nov-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in walk-in cooler and other areas of basement are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs where there is exposed food or food handling equipment which is not hermetically sealed. Correct By: 02-Feb-2016
|
11/02/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by turning off faucet with clean hand. Observed different employee dry hands with reused cloth towel tied to clothing.
Correction: Train food employees in proper handwashing techniques such as use of a paper towel to dry hands then for use as a barrier when turning off the flow of water or installing a non-hand control on the faucet. Correct By: 13-Jun-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: There is no measureable level of sanitizer in the ET-A warewashing machine. The working container of sanitizer is empty.
Correction: New container of sanitizer primed into unit and it is now providing 100 ppm chlorine sanitizer. All utensils washed since last positive sanitizer test must be re-run through the machine or otherwise sanitized. Recommended operator test sanitizer daily at startup.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for chili. Two 15 gallon pots two-thirds full of chili each had chill-wands added, and placed in the walk-in cooler. Rate of cooling is not fast enough to meet safe temperatures and times.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Operator divided chili into multiple containers.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink at west end of bar for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 06-Jun-2014
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: The boxes of chips and Saturn 2-door cooler with beer inside are located underneath a wastewater pipe.
Correction: Remove food items from this area to an area not subject to contamination or provide overhead protection that is durable, cleanable, and non-absorbent. Correct By: 13-Jun-2014
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06/06/2014 | Routine | |
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