- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 09-Nov-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are bottled beverages stored under raw fish and raw beef in the walk-in cooler at Bonnie's.
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. Correct By: 09-Nov-2015
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The crackers and other toppings at the salad bars at Bonnie's and Bullet's are not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination or put unwrapped food under existing food shields. Correct By: 07-Nov-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Marinara sauce is hot held at 104°F in the warmer appliance at Bullet's.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Operator reheated sauce to 170F. Recommended range top or microwave be used to reheat food unless warming appliance is also rated to reheat as well.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: House-made ranch dressing in Bullet's servers' cooler is cold held at 47.1°F. Pasta salad is cold held at 44.4 in the walk-in cooler at Bullet's. Pitcher of house-made ranch dressing on ice at Bonnie's is cold held at 51.4F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Ranch at server's area moved to different cooler. Ranch at Bonnie's put on more ice. Walk-in cooler thermostat adjusted. Chocolate milk, unopened at 42.4F. Discard any potentially hazardous foods which have been above 41F for more than 4 hours or for an unknown amount of time.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: There is no detectable level of sanitizer in the dish machine at Doyle's Pub. Supply container is nearly empty and appears clear and expired instead of the normal 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 and inspector attempted priming machine with new sanitizer, but no detectable sanitizer found coming through line. Sanitize bar glasses in Bullet's kitchen machine until Doyle's machine is repaired. Recommended operator test both chemical warewashing machines DAILY with test strips.
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: Air breaks exist between the sewage system and a drains from both ice bins at Doyle's and front ice bin at Bonnie's. Rear ice bin at Bonnie's is air gapped correctly.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps on all ice bins and ice machines. Correct By: 09-Nov-2015
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Gallon jugs of glass cleaner are stored over boxes of potatoes in the basement.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 09-Nov-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations.
Correction: Provide a quaternary ammonia test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 20-Nov-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink at bar observed to be full of customers' discarded ice 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. Do not ust the handwashing sink as a dump sink for discarded beverages. Correct By: 06-Nov-2015
- EQUIPMENT CLOTHES WASHERS AND DRYERS AND STORAGE CABINETS, CONTAMINATION PREVENTION
Observation: The mechanical clothes dryer is located in an area underneath wastewater pipe that can contaminate clean linens.
Correction: Relocate the mechanical clothes washer and/or dryer to an area where it is not subject to contamination, exposed food, clean equipment, clean utensils, clean linens, clean unwrapped single service or clean single use articles. Alternatively provide non-porous overhead shielding. Correct By: 06-Feb-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Food storage containers at Bonnie's are not maintained in good repair. The plastic is chipped and there is some non-cleanable duct tape on the food storage containers.
Correction: Discard damaged food storage containers which are no longer easily cleanable. Repair equipment which is no longer cleanable to good condition or remove from premise. Food storage containers do not have to be ANSI certified to be approved as long as they are smooth, durable, easily cleanable, and non-absorbent. Correct By: 20-Nov-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of napkins and other single-service and single-use items are stored on the floor in the basement.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 06-Dec-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink in kitchen is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 06-Feb-2016
|
11/06/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chopped ham in pizza prep cooler is improperly date marked. Ham was prepped, frozen, and marked 4/24, but no thaw or other date was provided.
Correction: 5/6 marked during inspection as thaw date. 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.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air breaks exist between the sewage system and a drains from all ice bins.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps on all ice machines, ice bins, and food preparation sinks. Correct By: 08-Jun-2014
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Two probe thermometers used in food establishment are not accurate to +/- 2°F.
Correction: Thermometers calibrated during inspection.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink at the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Kenmore refrigerator listed for household use is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 08-Aug-2014
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Employee is scrubbing potatoes in a tub retaining the soiled water.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing. Food preparation sink must be dedicated for food preparation and no other use, be protected from contamination such as an adjacent handwashing sink, and be provided with an air gap on the drain. Correct By: 08-Jul-2014
|
05/08/2014 | Routine | |
Restaurant representatives - add corrected or new information about Bullets Pizza & Bonnies, 1301 15th Ave, Monroe, WI 53566 »