Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (corrected on site) Observation: No air gap provided on food prep sink in kitchen. Sink will not be used until plumbed properly for food prep per operator.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 24-Feb-2015
HANDWASHING CLEANSER AVAILABILITY (corrected on site) Observation: Soap not available at food employee handwashing sink behind bar. Soap was supplied at handwash sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 24-Feb-2015
HAND DRYING PROVISION (corrected on site) Observation: No single-use toweling or other hand drying device available at handwashing sink behind bar for hand drying. Paper towels provided at handwash sink behnd bar.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 24-Feb-2015
CERTIFIED FOOD MANAGER – REQUIREMENT Observation: There is no Wisconsin Certified Food Manager for this establishment. Course was taken but state certificate still needed.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days].
THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT Observation: Thermometers in some coolers are not properly located. Thermometers relocated in coolers.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 24-Feb-2015
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