- Critical: PHF/TCS, COLD HOLDING
Observation: Cottage cheese in salad bar is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 22-Jan-2016
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The ProPower Low Temp Chlorinated Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the St. Andrew's Square and Dock 7 glasswashers.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 22-Jan-2016
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the 3 compartment sink spray arm.
Correction: Provide an air gap on water supply side to protect water supply. Adjust the spray arm to have the nozzle well above the rim of the sink when hanging freely. Correct By: 29-Jan-2016
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing the disclosure of which foods may be ordered raw or undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition, including disclosure of foods which may be ordered raw or undercooked. Correct By: 22-Jan-2016
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 22-Jan-2016
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of 409 (?) not labeled with contents.
Correction: Label all working containers (spray bottles) with contents. Correct By: 22-Jan-2016
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at Dock 7 handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 22-Jan-2016
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01/22/2016 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided and steaks and ground beef can be ordered and served under cooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 31-Dec-2014
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12/29/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw ground beef is stored above raw beef steak in the walk in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Food items in walkin cooler and reach in cooler and prep tops are improperly date marked. Ready to eat foods observed without date marking and dated as follows Fri 5th, Fri 12th, 12/11.
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: DATE MARKING - DISPOSITION (repeated violation)
Observation: Food item in walkin cooler, eachin cooler and prep top has exceeded its date mark or is not provided with a date mark. 12/11, Sat 29th, Fri 5th and not date marked.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 18-Dec-2014
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided and steaks and ground beef can be ordered and served under cooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 31-Dec-2014
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12/18/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Salad bar foods are cold held at 46°F.
Hamburger on 3C sink at 47 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Dec-2013
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the menu for the non-intact steaks served under cooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 06-Jan-2014
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12/19/2013 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Salad bar foods are cold held at 46°F.
Hamburger on 3C sink at 47 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Dec-2013
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine is not being used according to EPA registed label use instructions and is at 0 PPM in the Dock 7 glass washer.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 05-Dec-2013
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the menu for the non-intact steaks served under cooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 06-Jan-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The ceiling in the kitchen over the fryers and ice machine need repair. 12/12/13 corrected.
Repair or replace the kitchen floor cook line floor to a smooth cleanable surface.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 05-Dec-2013 Correct By: 05-Dec-2013
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12/12/2013 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Salad bar foods are cold held at 46°F.
Hamburger on 3C sink at 47 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Dec-2013
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Sauce in refrigeration has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine is not being used according to EPA registed label use instructions and is at 0 PPM in the Dock 7 glass washer.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 05-Dec-2013
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the menu for the non-intact steaks served under cooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 06-Jan-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Slicer, utensils, cutting boards, etc are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize or replace as necessary. Correct By: 05-Dec-2013
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food is subject to contamination from improperly maintained dish machine.
Food is subject to potential contamination by loose insulation in right prep top.
Ice pail with hole in bottom from dock 7.
Correction: Change methods or procedures to protect foods from contamination.
Maintain dish machine, clean and unplug sprays,
Replace ice pail.
Correct By: 05-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of kitchen are soiled with food residue, grease and dust/foriegn material.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 05-Dec-2013
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The ceiling in the kitchen over the fryers and ice machine need repair.
Repair or replace the kitchen floor cook line floor to a smooth cleanable surface.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 05-Dec-2013 Correct By: 05-Dec-2013
- FLOOR CARPETING - INSTALLATION
Observation: Carpeting installed in freezer room is soiled with grease.
Correction: Remove carpet and install a smooth, cleanable durable floor. Correct By: 06-Jan-2014
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12/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Boot Hill Pub & Canteen St Andrew Square, 1501 Saint Andrew St, La Crosse, WI 54603-2833 »