Quality Inn And Suites, 104 Airport Rd, Shawano, WI 54166 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 05/19/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Gallons of milk in the dorm refrigerator is improperly date marked. Gallons of milk are present that have been opened for over 24 hours.
(CORRECTED DURING INSPECTION) Employee was aware of when the gallons were opened and date marked the containers.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in mechanical warewashing operation are not exposed to the Sun Brite bleach sanitizer for the required amount of time. Water in the basin was tested after the dishwasher cycle was ran and test paper reveled a less than 10 ppm reading of chlorine sanitizer.
Correction: Due to lack of a secondary means of dishwashing, food items that required dishes used for dishwashing shall not be served to the public. Until the dishwasher is repaired and a service receipt is provided to the inspector, food items offer shall remain limited to only prepackaged items.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitizer concentrations, date marking, and lack certified food manager.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Dorm refrigerator and the upright Whirlpool refrigerator is not sufficient in capacity to hold foods at 41F and below. Both units are holding potentially hazardous foods. (Gallons of milk, yogurt cups and egg products.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. A review may be submitted in regards to use of the upright whirlpool refrigerator.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The Q Breakfast cooler in dining area is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being air-dried on a cloth towel and without sufficient draining.
Correction: Air dry all clean utensils an approved manor before storage and before contact with food.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
04/14/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Milk in milk dispenser is not 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.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Homestyle refigerator is not approved for use with potentially hazardous foods.
Correction: Provide a commercial refrigerator for storage of potentially hazardous foods. Correct By: 05-May-2014
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: A 3 compartment sink is not provided in the manual warewashing operation.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No sanitizer available.
Correction: Provide a sanitizer and use per manufactures directions. Correct By: 07-Feb-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Only one sink provided in kitchen.
Correction: Install an approved handwashing sink in addition to wash, rinse and sanitize sinks.. Correct By: 05-Apr-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 05-Apr-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
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: 05-Apr-2014
|
02/05/2014 | Routine | |
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