Chef Rene's At Timber Ridge, 10030 Timber Ridge, Minocqua, WI 54548 - Restaurant inspection findings and violations

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Business Info

Name: CHEF RENE'S AT TIMBER RIDGE
Address: 10030 Timber Ridge, Minocqua, WI 54548
Type: Restaurant
Phone: 715 356-7070
Total inspections: 2
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/28/2016Routine
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
    Observation: There are some containers with raw meat stored over some ready-to-eat food. The raw meat is stored in tall containers, and the meat is still wrapped in the plastic that it is shipped in. The raw meat, when needed from these containers, is brought out and the plastic opened in the kitchen, where it is then prepared and placed in the cook line cold units.
    Correction: This method is acceptable at this time, however, all raw meat, regardless of whether it is stored in containers and in plastic cannot be stored over ready to eat food. As much of the raw meat as possible needs to be located below the ready to eat food. If drips or spills are noted during future inspections, the raw meat will be required to be moved immediately. Correct By: 02-Apr-2014
  • Critical: SEWAGE - CONVEYING SEWAGE
    Observation: The clear water from the ice machine, during discharge dumps out onto the floor below the drain pipe. The water then flows down to the floor drain about a foot from the drain pipe. In addition, the Plunkets pest control device receives some of the water from the pipe during discharge.
    Correction: The drain pipe needs to be extended to be directly over the floor drain, to minimize splash.
  • FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
    Observation: No thermometer is provided in some of the refrigeration units, such as the desert cooler and the salad cooler.
    Correction: Obtain additional thermometers for all refrigerated units. At least three metal stem thermometers should be available at all times for staff to use. Metal stem thermometers can be used in the coolers. A glass with water, with a metal stem thermometer in the water can be used to make sure food is at 41 F or lower. Correct By: 04-Apr-2014
  • TOXIC SUBSTANCES - SANITIZER CRITERIA
    Observation: The wiping cloth bucket was mixed with bleach at >>200 ppm. The chlorine used is the 8.25% (superconcentrated bleach).
    Correction: Only about 1/2 teaspoon per gallon of the 8.25% bleach is required for 100 parts per million (ppm) concentration. The wiping cloth bucket was diluted to 100 ppm during the inspection. Correct By: 02-Apr-2014
04/02/2014Routine

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