Rowdys D & D Bar & Grill, 301 W Blackhawk Ave, Prairie Du Chien, WI 53821 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: COMPLIANCE WITH FOOD LAW - PRIVATE HOME
Observation: Potato salad is prepared in a private home.
Correction: Discard food from unapproved sources.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potato salad in refrigerator 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.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
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.
- 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 3 months. Owners daughter has taken the course but has not applied to the state for certification. I provided an application form.
- FOOD PREPARATION SINK (repeated violation)
Observation: Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: Under the cutting board on the prep cooler is in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
05/13/2015 | Routine | |
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: A 3 compartment sink in the kitchen is not provided in the manual warewashing operation.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils. I would advise a 4 bay sink over a 3 bay sink.
- FOOD CONTACT SURFACES - SOILED
Observation: Ice machine is in need of cleaning.
Correction: Maintain ice machine in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post certification in the food establishment within one month. Employee has taken and passed the course but have not applied for certification.
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.
|
11/22/2013 | Routine | |
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