- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under and behind equipment needs to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/22/2015 | Re-inspection | |
- Critical: REHEATING FOR HOT HOLDING
Observation: sausage] was improperly reheated. 130f.
Correction: Adjust procedures and methods to properly reheat food. [Explain].
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Egg wash, ham cold held at [50 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No test kit is available for monitoring sanitizer concentration.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Can opener blade, cutting board, compressor, storage surfaces visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the back is not self-closing or tight-fitting. Flies noted
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- INTENSITY - LIGHTING
Observation: The light intensity in the kitchen changed by burnt out bulbs.
Correction: Provide the correct lighting intensity in all work and storage areas.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor under and behind equipment needs to be cleaned.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/15/2015 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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09/09/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Noodles in walkin cooler cold held at [47 ]°F and some cold cuts noted at 44. The air temperature was noted between 44 and 47f.[Frost buildup noted on line].
Correction: Maintain cold potentially hazardous foods at or below 41°F. Noodles were removeed and disgarded.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for noodles. Noodles noted from 62-83f. Note time frame for cooling.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener blade, storage surfaces, cutting boards are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the door] of the back which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under and behind equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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09/02/2014 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine/quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board located in kitchen area.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the kitchen is not self-closing or tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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07/28/2014 | Pre-inspection | |
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