Otsego Yacht Club, W3408 Hwy 16, Otsego/Rio, WI 53960 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Taco hamburger mix in steam table had varying temperatures below 135°F. Taco beef mix is not mixed/stirred periodically to obtain uniform temperature. Operator mixed/stirred the taco beef mix and temperature was raised to 140 degrees fahrenheit prior to end of inspection.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 03-Sep-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Household bleach used in buckets for wiping cloths is not being used according to manufacturer’s use directions - >>100 ppm - excessive concentration. Operator diluted sanitizer solution concentration at time of inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Use only one teaspoon bleach to one gallon water in wiping cloth buckets - 100 ppm. Correct By: 03-Sep-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of bulk ice machine is visibly soiled - slime mold and mineral build up.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 13-Sep-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment - STATE CERTIFICATE IS PENDING, COURSE TAKEN AND PASSED.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 DAYS]. Correct By: 03-Dec-2015 Correct By: 03-Dec-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloths used for wiping counters stored on several dirty surfaces in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 03-Oct-2015
- PHF/TCS FOOD - SLACKING (corrected on site)
Observation: Corned beef that was frozen is being improperly slacked. Meat was observed at room temperature going beyond slacking point - thawed primarily all the way through the meat item - temp was taken of the meat which was found to be at 45 degrees fahrenheit at time of inspection. Meat was placed in walk in cooler in an ice bath by operator at time of inspection. Meat had been on stainless table for about 2 hours.
Correction: Adjust procedures or methods to properly slack food products before preparation. Correct By: 03-Sep-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The shelving in the coolers is not cleaned on a frequent basis - mold build up on shelf rungs. Food and grease debris observed on 3 door glass cooler doors and slide track for cooler.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 03-Oct-2015
|
09/03/2015 | Routine | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Several raw vegetable items were observe in moldy conditon in 3 door glass cooler in kitchen. These items were discarded.
Correction: Discard unsafe or adulterated food items. Correct By: 15-Oct-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chili, potatoe salad, raw burger patties and potatoe soup in 3 door glass cooler, taco meat and roast beef in walk-in cooler, are improperly date marked. All items were date marked prior to end of inspection.
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: 15-Oct-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations in dishwasher or wiping cloth buckets.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 29-Oct-2014
- HAND DRYING PROVISION
Observation: No single-use toweling dispenesr with towels other hand drying device available at handwashing sink behind bar for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 29-Oct-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment - previous certified employee no longer employed at restaurant. Owner will obtain certificate.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days]. Correct By: 15-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on various counters and other contaminated areas in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 29-Oct-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION (corrected on site)
Observation: The lake perch and blue-gill filets were obseved thawing in hand wash sink in kitchen. Filets were removed from hand wash sink and placed on counter.
Correction: Store all food items in areas which are clean and dry and not subject to contamination. Correct By: 15-Oct-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The bulk potatoes were stored on the floor in the back area of kitchen.
Correction: Store all food items 6 inches above the floor. Correct By: 29-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The cooler and freezer doors and door handles are not cleaned on a frequent enough basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 29-Oct-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over 4 compartment sink in kitchen dishwashing are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 29-Oct-2014
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED (corrected on site)
Observation: The insect control device(fly strip) is located over the freezer in kitchen close to the deep fryers. Fly strip was discarded.
Correction: Remove or relocate this device so that it is not over or close to any food prep area. Correct By: 15-Oct-2014
|
10/15/2014 | Routine | |
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