Brewster's Lanes, 121 Viking Dr, Reedsburg, WI 53959 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PACKAGE INTEGRITY
Observation: Container of sweet and sour sauce in the walk-in cooler has black growth around the lid and rim and dirt on the container.
Correction: Discard sweet and sour sauce bottle that may be contamination. Correct By: 11-Nov-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Both dishmachines in the facility were found to have empty buckets of santizer. After replacing the sanitizer bucket of the kitchen dish machine and priming, the dish machine was found to have a sanitizer concentration of 50 ppm. The sanitizer container of the bar dish machine was replaced and the machine was primed, however it is still testing at 0 ppm sanitizer concentration.
Correction: Train employees to test the two dish machines to ensure they are properly dispensing the correct amount of sanitizer. Do not use the bar dish machine until it is repaired and is dispensing sanitizer - all bar glasses must go through the kitchen dish machine. Correct By: 11-Nov-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The vegetable slicer/fry slicer installed on the wall near the beer walk-in cooler is in need of cleaning. There are encrusted accumulations of dirt and food debris in this slicer.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 18-Nov-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Soda guns behind the bar have accumulations of slime within the nozzle.
The ice machine has accumulations of slime on the white drop plate within the machine.
Correction: Clean soda guns and ice machine at a frequency to eliminate slime growth. Correct By: 13-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Shelves of the walk-in cooler, floor of the walk-in cooler and several cooler doors have encrusted accumulations of food debris and residue.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 18-Nov-2015
- INTENSITY - LIGHTING
Observation: 3 of 4 lightbulbs in the ventilation hood of the grill have burned out.
Correction: Replace the burned out lightbulbs in the ventilation hood of the grill. Correct By: 18-Nov-2015
|
11/11/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after removing plastic/rubber gloves while preparing pan of thawed/raw chicken wings for par-cooking in oven. Employee immediately washed hands after discussing proper hand washing with operator and inspector.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 17-Dec-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A [CHLORINE type] test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 19-Jan-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Soda dispenser nozzles at bar are visibly soiled - sugar/slime mold build-up.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 16-Jan-2015
- HAND DRYING PROVISION
Observation: No single-use toweling dispensers are easily accessible/available at handwashing sinks behind bar for hand drying.
Correction: Provide single-use toweling dispensers or other approved devices at handwashing sinks behind bar to facilitate proper handwashing. Correct By: 16-Jan-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Frozen Par-baked chicken and diced green peppers stored in 2 door freezer are in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 16-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloths used for wiping counters stored on contaminated cuting board and food prep surface at 3 door prep cooler. Operator provided sanitizer solution in a bucket for wiping cloths.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 17-Dec-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Foods prepared at 3 door prep cooler table/cutting board are subject to potential contamination by employee placing dirty wiping cloth contaminated from wiping hands/rubber gloves with raw chicken debris/juices on cutting/preparation surface at this cooler. Employee washed hands and completely washed and sanitized cutting board, food prep surface and utensils used at prep cooler. A wiping cloth sanitizer solution was also immediately prepared by the employee.
Correction: Change methods or procedures to protect foods from contamination. Remove plastic gloves after preparing raw chicken and immediately wash hands prior to touching any equipment,utensils or foods. Correct By: 17-Dec-2014
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Bar area has noticeable fruit fly population on banquet room side of bar - flying around "bottle rails and bottle pours" - harborage conditions for insects.
Correction: Remove and thouroughly clean/sanitize all items from this area and run bottle pours through dishwasher routinely to minimize harborage for fruit-flys. Correct By: 16-Jan-2015
|
12/17/2014 | Routine | |
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