- Critical: DATE MARKING - DISPOSITION
Observation: In the walk in cooler, many food items were beyond the 7 days hold time, including pasta and tuna salads were 12 days old, potato soup was 25 days old, vegetable soup was 15 days old.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods that are more than 7 days old.
**Staff is doing a great job on date marking at prepared food. Ensure staff is monitoring the food items daily and discarding any food older than 7 days. Correct By: 01-Oct-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Iodine sanitizer at bar was mixed to 0 ppm iodine.
Correction: Remix sanitizer and maintain at 12 to 25 ppm iodine. Remixed during inspection to 12 ppm iodine, which required 2 capfuls of iodine. Correct By: 01-Oct-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Long chef's knife has a duct tape wrapped handle, which is no longer easily cleanable. White rubber spatulas hanging about prep table are heavily chipped and crakced, no longer easily cleanable.
Correction: Discard knife with duct taped handle and rubber spatulas which are chipped and cracked. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 01-Oct-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site) (repeated violation)
Observation: Bottle of bleach sanitizer was pre-mixed in a spray bottle at 200+ ppm chlorine.
Correction: Remix sanitizer and maintain at 100 ppm chlorine. Use 1/2 capful of bleach to 1 gallon of water. Use extra care when mixing small quantities of bleach and water, such as in 1 quart spray bottles. Use only 1/4 teaspoon of bleach in a 1 quart spray bottle. Correct By: 01-Oct-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on food prep counter, not in a bucket of sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 01-Oct-2015
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surface of french fry cutter has a heavy build up of old food debris/residue.
Correction: Clean french fry cutter to remove all encrusted soil accumulations from food contact surfaces of equipment. Correct By: 01-Oct-2015
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10/01/2015 | Routine | |
Restaurant representatives - add corrected or new information about Rusty Nail, 2135 N Stevens St, Rhinelander, WI 54501 »