River Street Family Restaurant, 519 N River St, Spooner, WI 54801 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in food prep sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Do not use the food sink. Use the available and designated hand sink
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations. The available kit is for testing quaternary sanitizers.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Several wiping cloths used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: Preparation cooler units did not have 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. Thermometers were provided at inspection.
|
12/14/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw chicken at grill at 48 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. This chicken was removed. There is fresh chicken in prep cooler unit at 41 F for use.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: Numerous food items were on the counters waiting to be prepared (chicken,ham, ground meat )Food temperatures were within safe time/temperature range with the exception of the chicken and possibly the cooked ground meat
Correction: The person in charge shall ensure that all food requiring time/temperature control for safety stays within the safe ranges during preparation. Do not prepare so many items at one time that safe food temperatures cannot be maintained.
|
11/17/2014 | Routine | |
- PERSON IN CHARGE - DUTIES
Observation: Review safe food handling with all staff. Especially best methods for cooling and thawing foods.
Correction: The person in charge shall provide training to employees.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area. Per staff, this was from an employee who had left for the day.
Correction: Provide approved beverage container in food preparation area.
- THAWING (corrected on site)
Observation: Several portioned meat items were thawing on the back counter. Moved to walk-in cooler at inspection.
Correction: Adjust procedures or methods to properly thaw foods.
|
01/16/2014 | Routine | |
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