Kraverz, N88w15325 Main St, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling hamburger bun with bare hand. Violation corrected during inspection by using the gloved hand for buns.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Cooked onions on shelf above the grill is hot held at 130°F. Violation corrected by placing the container on the grill.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheese in the new make cooler is cold held at 49°F. The cheese is the closest to the grill. Violation corrected by keeping smaller portions and placing a lid on the cheese to keep the hot air from raising the temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Contact the State at 608-266-2835 for a duplicate.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee food and beverages noted stored above restaurant food. Violation corrected by placing employee food on the lowest shelf.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
|
10/28/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling soiled dishes and before handling clean.
Employee observed not washing hands after handling money.
Employee observed drying hands with a cloth towel.
Violation corrected during inspection and the owners stated that they will review the handwashing policy.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Chlorine sanitizer wiping cloth buckets noted with chlorine exceeding 200 ppm.
Correction: Provide training to employees to use the chlorine test strips not to exceed 100 ppm .
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
|
09/11/2014 | Routine | |
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