Critical: PHF/TCS, COLD HOLDING (repeated violation) Observation: Foods in the west front counter cooler, the Traulsen cooler in server area and the True upright cooler on the cook's line were too warm. (see list above)
Correction: Repair coolers to maintain cold potentially hazardous foods at or below 41°F
NON-FOOD CONTACT SURFACES - CLEAN Observation: The inside bottom of upright freezer on cooks line is dirty. Also table under grill is greasy.
Correction: Clean these areas and keep cleaned.
FLOORS, WALLS AND CEILINGS - CLEANABILITY Observation: The floor tiles under the deep fryers are cracking/chipping. This area also has build up of grease.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
06/12/2015
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: Tray of raw chicken was stord next to salad in the west line cooler drawer.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. This was done during my inspection.
Critical: PHF/TCS, COLD HOLDING Observation: Fruit in the Traulsen cooler was 44 degrees. Air temperature was 43-44 degrees.
Correction: Adjust or repair cooler to maintain foods at 41 degrees or below.
PROPER COOLING METHODS - CRITERIA Observation: Large container of Italian wedding soup was in the walk-in cooler...temperature was 161 degrees. Soup was placed in cooler aboiut an hour ago.
Correction: Soups and other foods should be placed in shallow trays prior to being placed in the cooler. Food must drop from 135 to 70 degrees within two hours, the from 70 to 41 degrees within a total of 6 hours..
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