| No violation noted during this evaluation. | 09/23/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Shredded cheese, tomato slices, sliced onion, and raw burger in upper prep table cooler are cold held above 41°F. Upper prep table air flow from lower prep table is now open
Correction: however staff turned up temperature gauge on cooler and containers in upper prep table are still over-filled.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN (repeated violation)
Observation: Non-continuous cook process is not being followed for raw chicken breasts.
Correction: Plan available for non-continuous cook process for chicken
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09/15/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken, tomatoes, tartar sauce, tomato sauce, and cheese in upper prep table cooler in kitchen are cold held above 41°F. Upper prep table air flow was blocked during inspection
Correction: metal sheet was removed to allow air flow from lower prep to upper prep. Containers in upper prep table are also over-filled.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN (repeated violation)
Observation: Non-continuous cook process is not being followed for raw chicken breasts.
Correction: Plan available for non-continuous cook process for chicken
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations (dishmachine).
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Noodles and alfredo sauce in outside walk in cooler are not in a container that facilitates heat transfer or is tightly wrapped or 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.
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09/03/2015 | Routine | |
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN (repeated violation)
Observation: The non-continuous cook process of chicken breasts has no prior approval.
Correction: Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees OR discontinue this process and cook from raw state or fully cooke and reheat chicken.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap dispenser blocked from use by bottles of flavoring.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
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05/07/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before handling clean dishes after handling dirty dishes.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cooked ribs in walkin cooler and breakfast items from Sunday are 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.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process of chicken breasts has no prior approval.
Correction: Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees OR discontinue this process and cook from raw state or fully cooke and reheat chicken.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at handwashing sink is at +130°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink in waitstaff area contains the wiping cloth bucket during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap dispenser blocked from use by bottles of flavoring.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Flour and sugar are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
Containers labeled while on-site.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Using a non-handled utensil in the flour container and the salsa on the prep table.
Ice bucket not stored inverted, so self draining.
Correction: Store in-use utensils in the food item with handle extended.
Store ice bucket inverted so it's self draining between uses.
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04/29/2014 | Routine | |
Restaurant representatives - add corrected or new information about Brickyard Pub & Eatery, 216 N Broad St, Prescott, WI 54021 »