- Critical: REHEATING FOR HOT HOLDING
Observation: Chili in crock pot may have been improperly reheated. Kelly could not locate a food thermometer. She heated the chili in the microwave before transferring to the crock pot for hot holding.
Correction: Adjust procedures and methods to properly reheat food. Minimum temperature requirement for reheating will depend on whether the chili was made here or commercially processed. Be sure a thermometer is available and used when reheating foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Food items (soups, sliced tomatoes) in grill prep 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.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Food utensils (eg. pans and strainer used for raw chicken) not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Demonstrated use of bleach as sanitizer. Procedure to follow is similar to washing bar glasses: wash in soapy water, rinse in plain water, then sanitize in water with 100 ppm bleach.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: In the basement, the 18 qt Oster roaster oven and several large stainless steel pans are too large to be properly washed and sanitized in the bar sinks.
Correction: These large items must be removed from the premises.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a chlorine test kit for measuring the concentration of bleach sanitizing solutions.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bar ice scoops were improperly stored. Scoop lying in ice bins with handles lying on ice.
Correction: Store ice scoops in the ice item with handle extended, or on a clean surface (on top of clean ice bin cover).
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Basement walk-in cooler metal floor is not maintained in good repair. This cooler is used for food storage.
Correction: Replace walk-in cooler floor with smooth, easily cleanable flooring (metal, sealed concrete or quarry tile).
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided in men's room at handwashing sink.
Vent fan in men's room is not clean.
Correction: Provide handwashing signage at all handwashing sinks used by employees.
Remove dust buildup from ceiling vent fan in men's room.
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04/05/2016 | Routine | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE (corrected on site)
Observation: Food is obtained from an unapproved source. Canned condiments (5+ jars) such as pickles, beans, etc were from a private home. Canned prodcuts must come from a licensed facility. No food can ever be prepared or brought from home.
Correction: Canned products were discarded.
Discard foods from unapproved source.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Tuna pasta salad, cheese, left over chili, stored in cooler with no date and no label.
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.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Tuna pasta salad, ranch dressing, etc were being stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
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04/07/2015 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Drunken Duck The, 5906 W Burnham St, West Allis, WI 53219 »