- Critical: COOLING (corrected on site)
Observation: Cheddar potato soup in the True cooler did not cool properly and is at 74.6°F after over 2 hours of cooling.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Cheddar potato soup was discarded during the inspection. Correct By: 28-Jan-2016
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dish machine was not dispensing proper concentrations of sanitizer during the inspection. Verified the sanitizer concentration to be 0 PPM. Operator called EcoLab during the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use test strips daily to verify that the dish machine is properly sanitizing. EcoLab was on-site during the inspection adn repaired the dish machine. Correct By: 28-Jan-2016
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection (air break) exists between the sewage system and the drains from the ice bin and the ice machine.
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. Remove the direct connection by adding air gaps between the drain of the sewage system and the drains of the ice bin and ice machine. Correct By: 28-Feb-2016
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Potato bacon soup was found to be cooling in a plastic container with the lid sealed tightly in the True 2 door reach-in cooler.
Correction: Rapidly cool food items by using shallow metal pans, keeping containers uncovered/loosely covered, and stirring. Soup was moved into a metal container and left uncovered in the True cooler. Employee is stirring soup every 15 minutes. Correct By: 28-Jan-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Cardboard boxes of foam to-go containers are stored on the floor in the basement.
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 at least 6 inches off the floor. Correct By: 04-Feb-2016
|
01/28/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling pickle with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Observed subsequent use of utensils, and gloves were made available.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on wall-mounted menu is missing asterisks next to applicable menu items such as hamburgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes asterisks next to applicable menu items such as hamburgers. Asterisks need not be placed next to animal foods such as chicken or fish which is not undercooked. Correct By: 20-Feb-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working spray bottle of Snap Cleaner is mis-labeled with Swisher Clear Sanitizer.
Correction: Label working containers with correct contents. Remove incorrect label. Recommended operator use an existing label from the next emptied gallon-sized container, use a generic label and the common name of the product (Snap Cleaner), or use permanent marker directly on the container after removing the old label. Correct By: 21-Jan-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The freezers in the basement are not cleaned on a frequent basis. There is a thick accumulation of dust and dirt on the chest freezer lids and other non-food contact surfaces. The pizza topping cooler upstairs (True TWT-27) has food residue or soiling inside.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 23-Jan-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of food container lids are stored on the floor in the basement.
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. Correct By: 20-Jan-2015
|
01/20/2015 | Routine | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge. Correct By: 14-Nov-2013
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishwashing machine is not saniting utensils. Chlorine is below detectable levels. Feed tube appears to have partially pulled out of sanitizer container.
Correction: Provide training to employees on testing concentration of sanitizer at least weekly if not daily. Sanitizer feed tube reinserted, machine primed, and retested at 50 ppm.
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is missing asterisk next to applicable items.
Correction: Provide an asterisk next to applicable animal foods which may be served in a raw or undercooked condition. Correct By: 14-May-2014
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in cold or thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 21-Nov-2013
- FOOD CONTACT SURFACES - SOILED
Observation: Slicer is visibly soiled with food residue.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize slicer within 24 hours and prior to next use.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Snap sanitizer cleaner in spray bottle used far above 500 ppm in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Spray bottle refilled to 200 ppm during inspection. Follow manufacturer's directions when filling. Recommended solution be mixed in a larger container for consistency.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Rival Crock Pot is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Look for NSF logo when considering replacement equipment. Correct By: 14-Feb-2014
|
11/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Midway Bar And Grill, 140 High St, Mineral Point, WI 53565 »