Jj Maloney's, N1994 Maloney Rd, Kaukauna, WI 54130 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bleach sanitizer for the dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM. The manager called the owner, who arrived shortly to repair the dishmachine. The operator will discontinue the use of the machine for sanitizing until it is repaired to dispense the correct sanitizer concentration. In the meantime, operator has set up the sink in the kitchen to sanitize all dishware from the dish machine. The sanitizer sink was set up with an observed concentration of 100 ppm. Continue to sanitize with the sink until the dishmachine is repaired.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Utilize the sink to sanitize all dishware until the machine is repaired. Correct By: 10-Feb-2016
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Cookline sanitizer bucket used in the food establishment was observed to be over 200 ppm. Notified manager, who immediately made a new batch. New batch was observed at 100 ppm. Establish a mixing procedure and retrain all staff to implement. Obtain test strips to verify the correct concentration is achieved. Effective Sanitizer Training sheet was also given to operator to assist in training.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Correct By: 10-Feb-2016
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Operator has signed up to take the class by the end of the month. Operator has 90 days to provide a CFM and post the certificate in the food establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 07-Mar-2016
|
02/03/2016 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Deli meats and pulled pork in kitchen prep coolers had date labels from time put into freezer 2/11 and 1/23. Staff demonstrated knowledge of when foods were pulled into cooler and relabeled immediately, canadian bacon 3/1, pulled pork 2/28, deli meats 3/3.
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. Correct By: 11-Mar-2015
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Food contact surface of basement ice scoop is unsafe. The plastic is cracked and a small peice of plastic is already missing. Replace the ice scoop to prevent contamination of ice.
Correction: Discard unsafe equipment and utensils.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing disclosure of foods that are served undercooked, burgers, tenderloin steak sandwich. Staff will update menus and include disclosure at next menu printing. Verification will occur at next routine inspection.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
|
03/04/2015 | Routine | |
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