Concord Inn, W1240 Concord Ctr Dr, Sullivan, WI 53178 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Inverted glassware (lip contact surfaces) are stored on a rusted shelf in the left bar cooler.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior surfaces of the ice machine are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A box of peanuts, and containers of wing sauce are stored on the floor under the bar.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A box of prepackaged chips are stored on the floor under the pizza oven.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: The bar pizza oven is soiled with food debris.
Correction: Clean food cooking and baking equipment at least every 24 hours.
|
07/24/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Lettuce and pre-cooked bacon in cooler behind bar 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.
- DEMONSTRATION OF KNOWLEDGE (corrected on site)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cooking temp of chicken (165F) and proper cooling procedure of chicken (cool down to 70 F within 2 hours and to 41 F within 6 hours).
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- [2 ]°F. Current thermometer read cooking oil in deep fryer at approx 120 F compared to my thermometer at 104 F.
Correction: Calibrate or replace thermometer.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have strainer and flatware 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Single use cups are stored on the floor in the basement.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Thermometer used to measure cooking temps is not easily readable.
Correction: Provide thermomters that are easy to read. Purchase a new therometer.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There are gasp in the back door in the basement 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.
|
06/11/2014 | Routine | |
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