- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat shredded lettuce and cheese stored under sealed package raw hamburger and raw chicken by shredded lettuce in the TurboAir upright cooler.
(CORRECTED DURING INSPECTION) Raw meats were moved to the True sandwich cooler and stored in the correct nesting order
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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Potato salad in True Pizza/salad cooler is cold held at 46°F.
(CORRECTED DURING INSPECTION) Employee volunteered to dispose of the potato salad.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Non-comercially processed dressings, coleslaw, sliced tomatoes in TurboAir cooler and Sandwich prep cooler is improperly date marked. Date marking is not present.
(CORRECTED DURING INSPECTION) Employee is aware of prep dates and label and dated ALL items.
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.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: True Pizza/Salad cooler is not sufficient in capacity to hold foods at 48 degrees.
(CORRECTED DURING INSPECTION) Unit was turned down and reached 38 degrees prior to the conclusion of the inspection.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Quat test kit is not available for checking sanitizer concentrations for the current type of quat sanitizer used in the bar area. If the facility switches to chlorine, chlorine test strips shall be provided.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked with soaking utensils during inspection and is unavailable for proper handwashing.
(CORRECTED DURING INSPECTION) Soaking pan was removed by employee immediately.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
(CORRECTED DURING INSPECTION) Soap was provided at kitchen employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops in ice bins are improperly stored with the handle touching the ice, and on top of the ice bin in the basement not stored to prevent contamination.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- THAWING
Observation: Haddock is being improperly thawed. Fillets are in their original bag in a bus tub in the basement outside of the cooler. Filets are temped at 55 degrees.
(CORRECTED DURING INSPECTION) Employee disposed of the filets.
Correction: Adjust procedures or methods to properly thaw foods.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: True pizza/salad cooler and True sandwich cooler is not equipped with 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.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the microwave have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the microwave are soiled with dirt and food accumulations.
(CORRECTED DURING INSPECTION) Surfaces were cleaned.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- WATER FROM APPROVED SOURCE - SAMPLE REPORT
Observation: A recent water sample report for the establishment was not available.
Correction: Retain a recent water sample report onsite or online for review by inspector.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The floor in the walk-in cooler is wood. Food is stored in this area along with beer, liquor and other bar items.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the kitchen above the dishwasher, upright coolers and dish drying area and all dry storage areas are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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10/15/2015 | Routine | |
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: SMALL AREA OF BASE COVE MOLDING NOT INSTALLED YET.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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05/20/2014 | Pre-inspection | |
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