Driftless Glen Distillery, 300 Water St, Baraboo, WI 53913 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chili in the walk-in cooler is cold held at 46.4°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Facility had received a delivery to the walk-in cooler and the door was left open for a period of time. Food items near the back condenser unit were several degrees cooler than items near the door. Recommend turning down the temperature of the walk-in cooler and/or storing potentially hazardous food items closer to the condenser unit and away from the door. Chef has implemented temperature logs to monitor and record the temperature of all coolers 3 times per day. Correct By: 01-Sep-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Several food items, chili, melon salad, sliced tomatoes, milk etc in the walk-in cooler, prep cooler, and bar cooler 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. Operator began datemarking all required food items during the inspection. Correct By: 01-Sep-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the bar menu. The consumer advisory on the lunch and dinner menu is missing asterisks denoting which food items the advisory pertains to.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Asterisk all food items that the consumer advisory applies to. Correct By: 01-Oct-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations of the bar dish machine.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 29-Sep-2015
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers in bar coolers are not missing.
Correction: Position thermometers so they are located in the warmest part of the refrigeration unit. Correct By: 22-Sep-2015
|
09/01/2015 | Routine | |
- Critical: PLUMBING - APPROVED MATERIALS
Observation: The plumbing system or hoses used to convey water or water filter are not constructed of approved materials. Goodyear radiator hose on three compartment sink is not made from approved materials. Connection is made to the plumbing after the faucet.
Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Verify required materials and installation of chemical dispensing system over three compartment sink with commercial building inspector. Correct By: 15-Jan-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the kitchen beverage machine ice bin.
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 a full air gap on the kitchen beverage machine ice bin. Correct By: 15-Jan-2015
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 15-Jan-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations at the bar warewashing machine.
Correction: Provide a test kit or other device for measuring the concentration of all types of sanitizing solutions. Correct By: 15-Jan-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish machine racks are improperly stored on the floor in the kitchen.
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. Put dish machine racks at least six inches above the floor. Recommended operator use existing dish rack carts with wheels. Correct By: 15-Jan-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Two handwashing sinks at the bar and two handwashing sinks in the kitchen are 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. Recommended longer handles be installed on existing handwashing sinks. Correct By: 15-Jan-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Employee unisex bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 15-Jan-2015
- TOILET FACILITIES - ENCLOSED
Observation: Employe toilet room door is not self-closing.
Correction: Provide a self-closing door mechanism on bathroom door. Correct By: 15-Jan-2015
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap and single-use toweling is provided at the service sink (mop sink.)
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Correct By: 22-Dec-2014
- PUBLIC RESTROOMS - GENDER DESIGNATION
Observation: Employee toilet room is not designated with gender identification.
Correction: Provide gender designation for unisex, mens, and/or womens' restroom(s). Correct By: 15-Jan-2015
|
12/15/2014 | Pre-inspection | |
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