- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishwasher was dispensing the sanitizer at <50 ppm and the sink sanitizer was mixed to < 150 ppm. Sanitizer was added to the sink to a concentration of approximately 300 ppm. Do not use the dishwasher until adjusted to a minimum concentration of 50 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust ware washing equipment to provide proper sanitizer concentration.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: The ice scoop at the bar ice bin was stored with the handle in direct contact with the ice. The scoop was repositioned during the inspection.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The back female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the mop room were not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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01/28/2016 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: There was a white cheddar sauce on the steam table at 122 F. The product was reheated to 180 F on the stove during the inspection and the steam table turned up.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: There was a container of cole slaw in the walk-in cooler dated 7/9. The product was discarded during the inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. The day of production must be counted as day 1. Foods that were frozen must be dated when they are removed from the freezer.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: There was no back flow preventer on the mop sink faucet.
Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the tabletop special menu that includes a specialty hamburger.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The rusting wire on the outdoor cooking grill must be removed. The wire is not used to support food according to the chef.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The urinals must be repaired so the flushing mechanism works correctly. The urinals are turned off and filled with ice because some of the urinals run constantly. They are occasionally turned on and flushed.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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07/16/2015 | Routine | |
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing. The menus are on order.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- 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. Karen, the owner, passed the FSP course on 2/16/15 and has mailed in the State application.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Provide a barrier between the bar hand sink and the clean glasses to prevent contamination.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- GARBAGE/REFUSE - RECEPTACLES
Observation: Provide a dumpster for the storage of waste. It was ordered and should be onsite 4/29/15 in the morning.
Correction: Provide receptacles or waste handling units for refuse, recyclables, and returnables that are durable, cleanable, insect and rodent resistant, leak proof and nonabsorbent.
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04/27/2015 | Pre-inspection | |
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