EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED Observation: Shelf in the ice machine area is delaminating and needs replacement.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE Observation: The dessert cooler at the bar is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR Observation: The handwash sink drain line is leaking onto the floor.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
12/11/2015
Routine
Critical: COOLING (corrected on site) Observation: Soup was temped in the walkin cooler at 51 deg F. It was put away the night before and did not meet the required time and temperature parameters for cooling. The soup was ordered discarded.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Cream soup on the buffet was 126 deg F. The soup must be immediately reheated to 165 and then hot held at 135 deg F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) Observation: The chlorine glass washer was not operating correctly and was not delivering at least 50 ppm or chlorine bleach during the sanitize cycle. The unit was repaired during the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
PROPER COOLING METHODS - CRITERIA Observation: Improper cooling methods are observed for soup cooling in the walkin.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) Observation: Wiping cloth sanitizer solution was less than 100 ppm of chlorine..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution of approved strength.
FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site) Observation: Thermometers are being stored in a container of quat sanitizer between uses. Food is subject to potential contamination by quat sanitizer.
Correction: Change methods or procedures to protect foods from contamination. Thermometers shall be cleaned and sanitized using alcohol wipes or probe wipes before use. Do not store in sanitizer.
UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED Observation: Clean bar glasses are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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