Ott Haus Pub & Grill, 406 Second St, New Glarus, WI 53574 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Bacon jam in 3 door under-counter cooler is improperly date marked. The marked date is 10/9 which is past 7 days, however, operator stated the food was frozen that same day and frozen three days ago.
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. Date added to indicate thaw date.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: There is no detectable level of sanitizer on the utensils after running them through the warewashing machine. The sanitizer container is empty.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer container replaced and primed during inspection. Measured 100 ppm chlorine on utensils. Recommended operator test machine daily for sanitizer concentration.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with backflow prevention at the outdoor hose bibb.
Correction: Provide an ASSE 1011 or better backflow prevention device on the outdoor hose bibb. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 23-Oct-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Handwashing sinks behind bar and in toilet rooms are not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 20-Jan-2016
|
10/20/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by recontaminating hands on faucet controls.
Correction: Train food employees in proper handwashing techniques. Recommended use of paper towel to shut off faucet controls and avoid recontaminating hands. Correct By: 30-Jul-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: Elko LTS3000 is not being used according to EPA registered label use instructions. There is only 10 ppm sanitizer detected on utensils after running through dish machine. Sanitizer container appears empty.
Correction: Operator primed unit and reran rack of utensils. Observed 100 ppm on multiple cycles of dish machine. Recommended operator verify concentration each day prior to opening.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air break connections exist between sewage system and a drains from the ice bin and ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps on the ice machine drain and ice bin drain. Correct By: 02-Aug-2015
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for pickling and holding at room temperature knackwurst which are labeled "keep refrigerated.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 13-Aug-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in basement in food prep area by slicer.
Correction: Install an approved handwashing sink. Existing service sink (mop sink) may not be used for handwashing. Correct By: 13-Aug-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks at bar and in toilet rooms are not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 30-Aug-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 30-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located over slicer in basement are not shatter resistant. Operator has a spare light shielding kit.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 13-Aug-2015
- DRYING MOPS
Observation: Mops stored in up against the wall by the sump pit. The wall is heavily soiled.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Recommended operator provide wall mount or other mount to allow mop rag to hang well above sump pit and away from the wall. Correct By: 30-Aug-2015
|
07/30/2015 | Pre-inspection | |
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