Greenwood Hills Restaurant, 2002 Poplar Ln, Wausau, WI 54403 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (corrected on site)
Observation: The new bar dishwasher was not sanitizing, no sanitizer.
Correction: Sanitizer was replaced with new bottle.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: No test strips were located at bar to monitor dishwasher sanitzer strength.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Provide soap for handwashing at both bars
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (repeated violation)
Observation: Provide paper towel dispenser at both bars for drying hands.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: The large flour bins need to be labeled as to contents..
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
|
06/11/2015 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: The downstairs grill area needs a metal stem food thermometer to monitor cooking temps.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HAND DRYING PROVISION
Observation: The bar upstairs has no paper towel for drying hands..
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Label the small containers of ingredients in the downstairs grill area..
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: The copper cups are stored on a cloth towel, store on a non absorbant surface.
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.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor area in the downstairs grill needs cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
06/18/2014 | Routine | |
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