Critical: PHF/TCS, HOT HOLDING Observation: Sausage patties and eggs in the hot holding units were found at 124F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Alternatively, time may be used as a control for these foods. An approved written plan is required to use time as the control method. The plan must state that the applicable foods must be consumed or discarded within 4 hours if maintained outside the safe temperature range. See the attached information buttetin for more information. The operator stated that the service period is 2 hours and the foods are discarded after the service period. Correct By: 11-Jan-2016
Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA Observation: The sanitizer concentration (product is quat QDII Sanitizer) in the dishwashing sanitize sink was 500+ ppm. The label states that 150 ppm to 400 ppm shall be used.
Correction: Maintain the sanitizer concentration to within the range stated on the product label. Correct By: 11-Jan-2016
01/11/2016
Routine
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: 16-Jan-2015
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