- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: BBQ sauces, chili and batter in cooler are over the date marked on the unit.
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: PLUMBING - PROHIBITING A CROSS CONNECTION
Observation: The hose on the handwash sink in the kitchen is creating a cross connection.
Correction: Disconnect the piping between the drinking water system and a non- drinking water system or a water system of unknown quality.
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: Handwashing sink is being used as a fill sink for the mop bucket with a hose attached to faucet. The hose on faucet prevents handwashing from occuring. not conveniently located for easy access to food employees.
Correction: Remove hose from handwashing sink to facilitate handwashing by food employees.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Frigidaire freezer in kitchen is not maintained in good repair with duct tape being used on the inside of the unit.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Clean the carpets in the dinning area that is showing wear marks from dirt. Clean the janitor closet tub, sink and floor of dirt/residue build up.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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04/07/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Food items (coleslaw, applesauce, guac, green peppers, potatoes, breaded fish) in coolers 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: DATE MARKING - DISPOSITION
Observation: Food items (taco meat, pepper soup, marinara, jack sauce) in coolers 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.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days (Aug 2014).
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door of the room off the kitchen is not tight-fitting and the freezer that is inside of wall from the garage is not tight fighting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors are not kept closed. Womens found propped open.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
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07/01/2014 | Follow Up | |
Restaurant representatives - add corrected or new information about Bootleggerz Saloon, 215 Main St, Kewaskum, WI 53040 »