- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (repeated violation)
Observation: The front service counter foods are subject to splash from the hand sink.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Install splash guard. Correct By: 25-Aug-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: Food is subject to potential contamination by missing and soiled ceiling tile over service counter and broiler area.
Correction: Change methods or procedures to protect foods from contamination. Correct By: 25-Aug-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The prewash is not maintained in good repair, water spraying out of piping.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 25-Aug-2015
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of flies in restaurant, live flies throughout.
Correction: Rountinely inspect facilities for insects and rodents contact pest controll company for routine treatment.. Correct By: 25-Aug-2015
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08/27/2015 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Gravy and chili in hot holding is hot held at 102, 119, 94°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 25-Aug-2015
- Critical: DATE MARKING - VENDING - DISPOSITION
Observation: Food item in walk in cooler has exceeded its date mark or is not provided with a date mark.
Correction: Discard foods requiring date marking in the vending machine that have exceeded their discard date and discard food requiring date marking in the vending machine without a datemark. Correct By: 25-Aug-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Blizzard blender is visibly soiled with dried product.
Discontiue drying utensils with towels, air dry and store.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 25-Aug-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter throuhout.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 25-Aug-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The front service counter foods are subject to splash from the hand sink.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Install splash guard. Correct By: 25-Aug-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The food is stored on the floor in the walkin freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 25-Aug-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food is subject to potential contamination by missing and soiled ceiling tile over service counter and broiler area.
Correction: Change methods or procedures to protect foods from contamination. Correct By: 25-Aug-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The prewash is not maintained in good repair, water spraying out of piping.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 25-Aug-2015
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of flies in restaurant, live flies throughout.
Correction: Rountinely inspect facilities for insects and rodents contact pest controll company for routine treatment.. Correct By: 25-Aug-2015
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08/25/2015 | Routine | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw ground beef was cooked to a temperature of 147, 153°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. [Describe proper temperature for the food product in question]
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The QA sanitizer on trays is not being air dried. (manually drying trays).
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration and air dry. Correct By: 19-Aug-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters throughout.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 19-Aug-2014
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of live flies throughout premise.
Correction: Rountinely inspect facilities for insects and rodents. Contact professional pest control for service. Correct By: 19-Aug-2014
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08/19/2014 | Routine | |
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