Garden Deli, 1624 11th St, Monroe, WI 53566 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The hard cooked, peeled eggs are cold held at 43.9°F in the north deli cooler. The ham and chicken salad are also above 41F in the deli display coolers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard any and all potentially hazardous foods which have been above 41F for more than 4 hours or for an unknown amount of time. North, smaller, model ...-6 cooler emptied during inspection and cold holding has been brought under control. Air temperature reads 40F in both coolers. Monitor food temperatures closely and regularly. Contact Department with summary of any service performed on coolers.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Spray bottles of water, oil, and red wine vinegar are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Freezers downstairs, except for 3-door freezer, and north deli cooler are not equipped with integral or permanently affixed temperature measuring devices.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 20-Oct-2015
|
10/06/2015 | Routine | |
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: A dedicated, separate handwashing sink not provided other than the prewash sink.
Correction: Install an approved handwashing sink. Correct By: 25-Jun-2014
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Clorox bleach above 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Excess sanitizer may leave toxic residues on food contact surfaces. Correct By: 30-Apr-2014
|
04/30/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Hard cooked eggs in prep cooler top are cold held at 44.6°F. Sliced ham in prep cooler cabinet is at 44.3F. Thermostat is set at 41F, and operator indicated that most foods in this cooler were taken from the McCray model -6 cooler and prepared within the past two hours.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Thermostat adjusted to 36F and ambient air temperature has dropped to 38F. Discard all potentially hazardous foods which have been above 41F for more than 4 hours or for an unknown amount of time.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the food preparation sink.
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. Correct By: 01-Apr-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: A separate handwashing sink not provided aside from the prewash sink.
Correction: Install an approved handwashing sink. Correct By: 25-Jun-2014
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Working spray bottle of chlorine sanitizer is not labeled with contents.
Correction: Label working containers. Correct By: 26-Mar-2014
|
03/25/2014 | Pre-inspection | |
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