- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The meat slicing machine in kitchen not being used at the time and had not been used for for more than 4 hours is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 11-Jun-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink behind bar at far end for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink behind bar to facilitate proper handwashing. Correct By: 11-Jun-2015
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed eating deep-fried shrimp from a food basket in the kitchen at the soup crock counter area just as inspector was entering kitchen to conduct inspection.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 11-Jun-2015
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Two employees(needing a hair restraint) noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 11-Jun-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on food prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 11-Jun-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The salsa bottles, tortilla chips, and the inverted catcup and mustard bottles in table caddy's with napkins were stored on the floor in the basement storage room.
Correction: Store all food items 6 inches above the floor. Correct By: 11-Jun-2015
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05/11/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is raw shrimp stored over ready-to-eat shredded cheese in the True 1 door prep top cooler, raw chicken stored in the drawer above lettuce in the grill drawer cooler, and rare prime rib stored over cheese in the True 1 door reach-in standing cooler by the dish machine.
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. During inspection, employee reorganized all coolers and all raw meat is properly stored.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chili, beef soup, corn and cooked noodles in the True 1 door reach-in prep cooler near the dishwasher and chopped lettuce and nacho meat in the True 1 door reach-in standing cooler by grill is not datemarked.
Correction: Datemark all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, to effectively identifying when a food item has exceeded 7-days. During inspection, employees datemarked all required foods. Correct By: 13-Mar-2014
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: There are bottles of fix a flat, axe body spray, and raid insect repellant stored on the spice shelf over the meat slicer.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. During inspection, employee moved all toxic materials to storage away from food and equipment. Correct By: 13-Mar-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The meat slicer is visibly soiled with large accumulations of food and meat debris.
Correction: Wash, rinse, and sanitize the meat slicer and maintain it in a clean condition. If the meat slicer is in use, wash, rinse and sanitizer the slicer at least once every 4 hours. Correct By: 13-Mar-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The handwashing sinks in the waitstaff area and in the bar area are also used for dumping drinks.
Correction: Designate two handwashing sinks behind the bar and the sink in the wait staff area to be used for handwashing only. Do not use these sinks for any other purpose. Supply all handwashing sinks with soap, single-use toweling and handwashing signs. Correct By: 27-Mar-2014
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap is not available at the handwashing sinks behind the upstairs bar and at the handwashing sink at the banquet hall bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 14-Mar-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device is available at the upstairs bar handwashing sinks and the banquet hall handwashing sink.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 20-Mar-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
Michael J Polubinsky Jr took the tavern league ServSafe certified food manager course in February 2014. Send a copy of this certificate, application and applicable fee to the State of Wisconsin to obtain a State of Wisconsin food manager certificate. Inspector will email a copy of the application and additional information regarding the ServSafe course to the operator.
Correct By: 13-Jun-2014
- OPEN DRINK CONTAINER
Observation: There is an uncovered drinking cup on the food preparation counter in the kitchen.
Correction: Provide approved beverage container in food preparation area. Correct By: 13-Mar-2014
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers are missing in the walk-in cooler, True 1 door reach-in cooler by the dish machine, True 1 door reach-in prep top cooler by the grill, True 1 door reach-in standing cooler, and the Danby reach-in cooler behind the upstairs bar.
Correction: Maintain thermometers in the warmest part of all refrigeration units. Correct By: 27-Mar-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: True 1 door reach-in prep top cooler is not maintained in good repair. The inside of the cooler lid is being held together with duct tape.
Correction: Repair equipment to good condition or remove from premise. Correct By: 13-May-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage is provided at the handwashing sinks in the bathrooms, at the upstairs bar handwashing sinks, at the banquet hall bar handwashing sink, and at the handwashing sink at the waitstaff area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 20-Mar-2014
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 27-Mar-2014
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03/13/2014 | Routine | |
Restaurant representatives - add corrected or new information about Riverwalk Pub & Restaurant, 911 River Rd, Wisconsin Dells, WI 53965 »