| No violation noted during this evaluation. | 12/18/2015 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Dressings and sauces in reach in coolers are improperly date marked. Provide an opened date on gallon containors of dressings and sauces. Date mark all smaller squeeze bottle containers, and discard contents after 7 days. Wash, rinse, and sanitize before refilling squeeze bottles.
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.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 11-Dec-2015
- 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. Correct By: 11-Dec-2015
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12/04/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The bleach is not being used according to EPA registered label use instructions and is at 0 PPM in the bar glasswasher.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use the proper concentration of sanitizer for the machine. Discontinue using machine to sanitize utensils until repaired. Use kitchen 3 compartment sink with chlorine sanitizer at 100-200 ppm as alternate means of sanitization. Correct By: 03-Dec-2014
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12/12/2014 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The bleach is not being used according to EPA registered label use instructions and is at 0 PPM in the bar glasswasher.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use the proper concentration of sanitizer for the machine. Discontinue using machine to sanitize utensils until repaired. Use kitchen 3 compartment sink with chlorine sanitizer at 100-200 ppm as alternate means of sanitization. Correct By: 03-Dec-2014
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12/03/2014 | Routine | |
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: RAID, Bug Off and Round-Up were stored in the kitchen.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 04-Dec-2013
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Service/clean the ice machine to remove apparent mold, dirt. Correct By: 11-Dec-2013
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light bulb located in kitchen walk-in cooler is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 11-Dec-2013
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 04-Dec-2013
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12/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mirage Sports Bar, 4329 Mormon Coulee Rd, La Crosse, WI 54601 »