- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are whole yellow onions stored under raw shell eggs (not pasturized) in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Operator moved raw shell eggs to the bottom shelf during the inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially hazardous foods such as cream cheese and milk are cold held at 45-47°F in the walk-in cooler. There is excessive moisture on the ceiling and floor and there is ice on the back of the refrigeration unit. The air temperature and food temperatures range from 41-47F and most food in the walk-in cooler is not potentially hazardous.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Operator moved potentially hazardous foods to the Masterbilt bar cooler and other refrigeration units. Discard potentially hazardous foods which have been held above 41F for more than 4 hours or for an unknown amount of time. Do not store potentially hazardous foods in the walk-in cooler until temperatures are consistently at 41F or less.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: There is no measureable level of sanitizer on the utensils after a warewashing machine cycle. Connected container of sanitizer has 2-3 inches of liquid in the bottom and still has a partially yellow color.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator primed a newly opened container of sanitizer and the machine is now providing 50 ppm consistently. Recommended operator test the dish machine sanitizer prior to operation each day.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and quaternary ammonia test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 18-Jun-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Working spray bottles of degreaser and cleaner in the kitchen and at the bar not labeled with contents.
Correction: Label working containers. Correct By: 12-Jun-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored in a solution in the kitchen with no measureable level of sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Operator refilled sanitizing solution to 50 ppm bleach.
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
Observation: Unisex bathrooms are not provided with covered waste receptacles.
Correction: Provide a covered waste receptacles in unisexs bathrooms for use with sanitary napkins. Correct By: 11-Jul-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights over freezers located room shared with brewing activities are missing the protective shield and are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 11-Sep-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The walk-in cooler ceiling has deteriorated in large areas exposing foamboard insulation and mold. Discussed deep overhaul of walk-in cooler to control repeat issues with temperature and moisture.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair, replace, or redesign the walk-in cooler so that it is in good repair. Correct By: 11-Sep-2015
|
06/11/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 24-Jan-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Bacon was being stored out at room temperature. Cook moved bacon into cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 24-Jan-2014 Correct By: 24-Jan-2014
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Working container of chemical not labeled with contents.
Correction: Label working containers. Correct By: 24-Jan-2014
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Bleach sanitizer in kitchen made too strong at 200 ppm. Chlorine sanitizer should be made up at 100 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Correct By: 25-Jan-2014
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Bacon in True two-door reach-in cooler is tightly covered.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Correct By: 24-Jan-2014
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 31-Jan-2014
|
01/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Brewery Creek, 23 Commerce St, Mineral Point, WI 53565 »