Brewster House Restaurant The, 210 W Water St, Shullsburg, WI 53586 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Pico de gallo and hard boiled eggs are cold held at 44.6°F in the Beverage Air prep cooler. Bleu cheese dressing is 46F in the prep cooler cabinet. Operator's two thermometers read an air temperature of 44F in the prep cooler cabinet. Half and half single portion creamers labeled "Keep Refrigerated" are stored at room temperature
Correction: measured 66.2F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: There is only 10 ppm chlorine on the bar glasses after running through the Perlick dishwashing machine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use kitchen warewashing machine until bar machine is repaired. Repair bar machine within one week or less.
- Critical: PLUMBING - APPROVED SYSTEM (repeated violation)
Observation: The plumbing system is not properly designed, constructed or installed. ASSE 1011 backflow prevention device is installed between faucet and Y-splitter.
Correction: Remove the splitter and ASSE 1011 backflow prevention device and Y-splitter and directly connect the faucet to the chemical dispensing system. Y-splitter may cause backflow prevention device, and it is not required since the chemical dispensing system already has built-in ASSE 1055B backflow protection. Correct By: 07-Aug-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for stew cooling in large pot in walk-in cooler. Observed a temperature decrease of 4 degrees Fahrenheit in one hour for the center of the pot.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Ice paddle added and stew stirred during inpsection.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Person in charge indicated course has been completed, but completion certificate has not been received.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Recommended operator contact course provider again to obtain certificate if at all possible. Updated course directory provided to person in charge if unable to obtain a copy of completion certificate and needing to retake course. Correct By: 04-Nov-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The containers of ice cream and chicken are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 11-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is mold/mildew in the walk-in cooler on the walls. There is dust accumulated over the main cook line on the ceiling. The dust has been cleaned over the dishwashing machine as required.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Remove the wood 2x4 shelf supports in the walk-in cooler to help prevent regrowth of mold. Recommended operator use soap and water on all surfaces in the walk-in cooler to remove mold and regular cleaning and sanitizing to prevent regrowth of mold. Correct By: 11-Aug-2015
|
08/04/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cole slaw set out for lunch, then place back in the walk-in cooler is cold held at 48.2°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Cole slaw discarded during inspection. Monitor foods held on ice outside of mechanical refrigeration every 30 minutes.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Chicken salad dated 2/28 in Manitowoc 3-dr cooler (8 days) 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: PLUMBING - APPROVED SYSTEM
Observation: The plumbing system is not properly designed, constructed or installed. ASSE 1011 backflow prevention device between splitter and service sink (mop sink) faucet is under constant pressure.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Remove backflow prevention device and splitter and directly connect hose from faucet to chemical dispensing system which has ASSE 1055B backflow prevention built in. Use dispenser's built in plain water instead of the splitter and ASSE 1011 backflow prevention device. Correct By: 08-Mar-2014
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Correct By: 08-Mar-2014
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisk next to advisory and applicable menu items.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes an asterisk next to applicable menu items and the advisory. Correct By: 01-Apr-2014
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometers in walk-in cooler and Victory prep cooler cabinet measuring ambient air are not accurate to ± 3°F.
Correction: Replace thermometers. Correct By: 14-Mar-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Certification for previous manager has expired more than six months ago.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The ceiling over the clean side of the warewashing machine is dusty and may contaminate clean utensils and dishes underneath.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 08-Mar-2014
|
03/07/2014 | Routine | |
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