- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in food-prep or employee bathroom. Operator went to store and stocked dispensers prior to end of inspection.
Correction: Provide single-use toweling or other approved devices at handwashing sinks at all times to facilitate proper handwashing. Correct By: 26-May-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment - certificate is expired April, 2015.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days]. Correct By: 26-Aug-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The WASH SINK of the three compartment sink directly next to the mop sink is in an area subject to splash/cross-contamination and therefore any dishes/food contact surfaces are subject to cross-contamination.
Correction: Install splash/separation panel on wall or on side of wash sink so that dishes are not exposed to splash, dust, or other contamination from the mop sink. Correct By: 26-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The ventillation hood filters and framing for the filters have heavy grease accumulation and some adhering insect debris - not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 26-Jun-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Old wet cardboard, scrap building items(drywall chunks, wood pieces, styrofoam framing, metal sheets, etc.) are scattered on ground and under stairway outside back of building in alley.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Completely clean this area up outside building. Correct By: 26-Jun-2015
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05/26/2015 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations of the 3 compartment sink.
Correction: Provide a quaternary ammonia test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 18-Apr-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Clean pans used for cooking and other utensils are stored on hooks above the mop sink.
Correction: Clean equipment and utensils must be stored in a way not exposed to contamination and off the floor. During inspection, all equipment and utensils were moved away from the mop sink. Correct By: 04-Apr-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Boxes of single-service articles and utensils are stored under sewer lines that are not shielded to intercept potential drips in the dry storage area and are subject to potential contamination.
Correction: Move the single-service utensils to an area away from the unprotected sewer lines or shield the sewer lines to protect all single-service utensils from possible contamination. Correct By: 05-Apr-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Parts of the walkway to the service window are made of brick and untreated and unpainted wood and is not easily cleanable. The gate blocking customer entrance to the kitchen is made of untreated wood.
Correction: All floors, walls, and ceilings must be designed, constructed, and installed so they are smooth and easily cleanable. The wood gate will be treated today. Prior to using the walk-up service window the entire service area and walkway must be made of easily cleanable materials. Correct By: 11-Apr-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the basement dry storage area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 18-Apr-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: The area between the kitchen door and the serving window is not a completely enclosed part of the establishment.
Correction: Before using the serving window, close off the opening of the walkway to the outside and completely enclose the entire area between the kitchen door and food service window. Correct By: 23-May-2014
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04/04/2014 | Pre-inspection | |
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