Critical: COOLING (corrected on site) Observation: Beef noodle soup in walk in cooler is not cooling properly and is at 45.5°F after 16 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 12-Nov-2015
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A chlorine, and thermal strip test kit is not available for checking sanitizer concentrations, and dishwasher temperature.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 01-Dec-2015
11/12/2015
Routine
Critical: PHF/TCS, COLD HOLDING (corrected on site) Observation: The garlic butter was held on the counter at room temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Refrigerate butter after adding ingredients. Correct By: 09-Oct-2014
THAWING (corrected on site) Observation: Mahi mahi is being improperly thawed by resting in non-flowing water.
Correction: Adjust procedures or methods to properly thaw foods. Thaw foods under cool running water, if thawing in food prep sink. Correct By: 09-Oct-2014
10/09/2014
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: There are ready-to-eat beverages stored under raw fish and ribeye in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 11-Oct-2013
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