- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor in the bar area is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/27/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cut tomatoes, house made thousand island dressing, and other TCS foods are cold held at temperatures greater than 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer in the bar machine is measured to be 10 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 24-Jul-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The chlorine sanitizer in the bar four compartment sink is measured to be 10 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The prep cooler is not sufficient in capacity to hold TCS foods at or below 41F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Repair or remove the prep cooler. Correct By: 24-Jul-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Paint is peeling from the underside of the vent hood
Correction: the fryers are located directly below.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Interior surfaces of the microwave are soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: Plastic single-use forks are stored where the food or lip contact surface could be contaminated when selecting a utensil.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: A deceased squirrel is under the dry storage shelving unit, behind the ice machine.
Correction: Routinely inspect facilities for insects and rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the bar area is soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walk-in cooler walls, opposite of the fans, are soiled with dust.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/23/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is cooked bacon being stored under raw hamburger in the walk-in cooler..
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. The cooked bacon was moved from beneath the raw hamburger during the inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Tomatoes, ham, cole slaw in walk-in and prep cooler was 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. Manager/owner properly date marked these items during inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The diswashing unit and sanitizer within 4 sink compartment were measured at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. New chlorine was added to the dishwasher and sink and the chlorine was measured at 50 ppm and 100 ppm, respectively.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working containers of Totally Awesome degreaser was not labeled with contents.
Correction: Label working containers. Degreaser was then labeled during inspection.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The tomato juice, ketchup and gloves are currently stored on the floor in the dry good storage area.
Correction: Store all food items 6 inches above the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The tile flooring near the food prep area is excessively worn and not easily cleanable..
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Walls above and around food prep area have excessive food residue/grease.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/30/2014 | Routine | |
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