- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: Clean the drink gun nozzle at the bar.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Clean the floor under the cook line.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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11/18/2014 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Spinach mex, cooked/cooled ribs, cooked pasta, and several other foods observed with no date marked.
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.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at handwashing sink is at 65°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board at the prep cooler in the kitchen observed with deep scoring.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Clean the drink gun nozzle at the bar.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Clean the floor under the cook line.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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11/14/2014 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Several cooked items (pasta, rice, cooked vegetables) improperly date marked. No date marking observed on the items.
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.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment. Manager took the course and will complete the test soon.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment by the next routine inspection.
- NON-FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Clean the floor under fryers.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
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10/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Palmer's Steak House, 122 E Capitol Dr, Hartland, WI 53029 »