Lucky Bakery & Bbq, 11078 W National Ave, West Allis, WI 53227 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, HOT HOLDING
Observation: Honey glazed BBQ pork was 89-91 degrees.
Correction: All meats must be placed in the warming unit at proper temperature. Do not use hot holding unit to heat the meats. Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Chicken and other cooked meats are not marked with any dates.
Correction: Label all cooked meats with the date that they are cooked and sell within 7 days.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (corrected on site)
Observation: The 3 compartment sinks are not set up properly (no sanitizing sink being used).
Correction: Always set up sinks as follows:
1. Wash-soap and hot water
2. Rinse-clear warm water
3. Sanitize- water and bleach (200ppm chlorine)
(Corrected during inspection)
- HAND DRYING PROVISION (corrected on site)
Observation: There was no paper towel available at the hand wash sink in back room. (corrected during inspection)
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
|
01/20/2016 | Routine | |
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: There is no time as a public health control plan available for review, for the potentially hazardous bakery items (eg. those containing meat or eggs).
Correction: Time as a public health control shall not be used until a plan is provided and readily available for review by the West Allis Health Department.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide chlorine test strips for measuring the concentration of sanitizing solutions. Demonstration was done for setting up sanitizing rinse (last compartment) of 3 compartment sink. When sink was filled half way with water, 2 ounces (using small disposable plastic sauce cup) of bleach was needed to provide 100 ppm chlorine.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment by May 18, 2015. Correct By: 18-May-2015
|
02/16/2015 | Pre-inspection | |
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