- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Chemical spray bottle observed being stored on food prep counter at servers station. Chemical spray bottles observed being stored hanging on shelving units with clean dish ware. Spray bottles relocated to non food contact surfaces by staff at the time of inspection.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat and 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.
- FOOD CONTACT SURFACES - SOILED
Observation: Food storage shelving under warming lamps is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be in use as a dump sink at the bar during inspection and is unavailable for proper handwashing. Items removed from sink by staff at the time of inspection.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at the servers area hand sink and bar hand sink.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The large container of raw onions is stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Unsealed wooden shelving observed being used to store dish ware and other items above the 3 compartment sink.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard panel observed being used to line shelving in the walk in cooler.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The haier dorm fridge and single door salad cooler are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Tops of the 3 door prep cooler and the doors to the two door freezer are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the small two door freezer are soiled. The door gaskets and compressor cover are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The base coving in the kitchen below the dish machine is damaged an separating from the wall.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring beneath the broiler, dish machine and in the dry storage room are soiled. The walls above the servers soup containers and near the dish machine are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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04/11/2016 | Routine | |
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Ice bucket is broken and repaired with duct tape. Multiple plastic containers were found to be cracked and melted. The handle of the large fryer basket is duct taped
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Both sinks behind the bar are currently being used as a dump sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A plastic portioning cup is used as a scoop for shredded cheese.
Correction: A scoop with a handle should be used and scoop should be stored in food item with handle extended, or on a clean surface.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on bar.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Chest freeer lid is no longer attached and missing a piece.
Correction: Repair equipment to good condition or remove from premise.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under the fryer is soiled with grease and food debris. The shelf under the bar dish machine has an accumulation of sanitizer residue. The Beverage Air cooler that is not plugged in is soiled with food debris and spills.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Ceiling vents in the kitchen are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
- DRYING MOPS
Observation: Mops in utility room are not hung to dry.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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01/27/2015 | Routine | |
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