Old Abes Supper Club Inc, 17256 155th Ave, Jim Falls, WI 54748 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Walk in cooler (ribs, baked potato, and pasta) is not date marked. True refrigerator (ribs, ham, and taco meat) are not dated.
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. Correct By: 19-Jan-2016
|
01/15/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: The test kit in the bar area is not the correct test kit for the type of sanitizer (Iodine base) you are using.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions OR use a sanitizer that can be tested with the kit you have available (Sodium Hypochloride or Bleach)
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Food stored in the outside shed is subject to contamination as some chemicals are stored near food (noodles).
Correction: Remove food items from this area to an area not subject to contamination.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The ice machine drip ledge has slime mold on it.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- DRYING MOPS (repeated violation)
Observation: Mop stored in West closet is sitting in a bucket and needs to be air drying
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
|
01/23/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly drying hands on apron.
Correction: Train food employees in proper handwashing techniques.
Use disposable paper towels when wiping hands.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Sanitizer solution and other cleaning sprays/other toxic materials are intermingled with food equipment in dry storage closet in shed.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping tables (at waitress area in dining area) is being stored in bucket with no sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of food and other food items are being stored on the floor in the dry storage area in shed..
Correction: Store all food items 6 inches above the floor.
- INTENSITY - LIGHTING
Observation: The light in the walk-in cooler in the shed is not working properly.
Correction: Provide the correct lighting intensity in all work and storage areas.
- DRYING MOPS
Observation: Mops stored in bucket in utility closet.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
|
12/31/2013 | Routine | |
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