Molly Coopers, 101 W Lake Shore Dr, Ashland, WI 54806 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Condiments in bar cooler are cold held at 45 - 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 11-Jan-2016
- 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 within 90 days. Correct By: 08-Apr-2016
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 09-Jan-2016
|
01/08/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cheese in bar condiment cooler and dressing in 3 door Victory on line is cold held at 46 and 42.8 °F respectively.
Correction: Maintain colttentially hazardous foods at or below 41°F Potentially hazardous foods should be moved to a code compying unit if these coolers can not maintain 41 or below. I would like to see 38 degrees F as a temperature to stive for as bacteria growth starts once the temperature gets above 41. Correct By: 08-Jan-2015
- WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
Observation: The bar warewashing machine does not dispense detergent or sanitizer automatically.
Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. If the sanitizer can not be fixed immediately all bar glassware will have togo through the kitchen dishwasher or be dipped in a sanitizer rinse prior to air drying. Correct By: 16-Jan-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: China and glassware is subject to potential contamination by hanging of coats next to and above..
Correction: Change methods or procedures to protect foods from contamination. Put up coat hooks for kitchen employee use in a convenient and accessible location. Correct By: 16-Jan-2015
|
01/08/2015 | Routine | |
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Milk and half potatoes in 2 door upright and walk in] has exceeded its date mark or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 16-Jan-2014
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on vegetable prep sinks.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 31-Jan-2014
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 20-Jan-2014
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils, plates are stored or displayed food side up where contaminatioin from above could happen.
Correction: Store utensils in a manner to avoid contamination to the food. Correct By: 23-Jan-2014
|
01/16/2014 | Routine | |
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