Out-O-Town Supper Club, N2161 Town Club Rd, Kaukauna, WI 54130 - Restaurant 2.1 inspection findings and violations

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Business Info

Name: OUT-O-TOWN SUPPER CLUB
Address: N2161 Town Club Rd, Kaukauna, WI 54130
Type: Restaurant 2.1
Phone: 920 766-0414
Total inspections: 3
Last inspection: 12/18/2015
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Inspection findings

Inspection date

Type
  • Critical: CLEANING PROCEDURE
    Observation: Food employee observed improperly washing hands with gloves on.
    Correction: Train food employees in proper handwashing techniques.
    Food employee removed gloves, washed their hands, and donned new gloves. Ensure proper handwashing, and when to wash hands in occurring. Correct By: 18-Dec-2015
  • Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA
    Observation: Hypochlorite based sanitizer used in the food establishment is above the allowed 200ppm. The solution was discarded and replaced with new solution of 100ppm. Monitor sanitizer solutions with sanitizer test strips.
    Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Correct By: 18-Dec-2015
  • PROPER COOLING METHODS - IN EQUIPMENT
    Observation: Several salad bar items in the reach in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered.
    Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
    After preparing items, monitor product and place in cooler, or walk in cooler to allow for rapid cooling to occur.
12/18/2015Routine
No violation noted during this evaluation.12/30/2014Re-inspection
  • Critical: RETURNED FOOD AND RESERVICE OF FOOD (corrected on site)
    Observation: Tarter sauce and coleslaw was observed being returned to the kitchen after being served on other tables.
    Correction: The coleslaw and tarter sauce were discarded during the inspection. Food is not to be reserved
  • Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING
    Observation: Some prepared foods in the walk-in cooler and upright cooler were lacking a datemark, including peas and cheese, some soups, liver pate, ribs, and duck.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. The day of prep counts as Day 1. Correct By: 24-Dec-2014
  • COOLING METHODS
    Observation: Several food items were cooling during the inspection, incuding liver pate, hot beef, soup, and gravy. Some of the foods were partially covered and in large portions.
    Correction: Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Correct By: 17-Jan-2015
12/17/2014Routine

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