Steelhead Saloon, 530 4th St, Algoma, WI 54201 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Sliced tomatoes and diced ham on insulated salad bar was cold holding at 45°F at the time of inspection. Food employee stated the salad bar was set up an hour prior to start of inspection. Food is held on ice and it was observed that ice was melting. Food employee refilled salad bar with more ice during inspection to maintain cold holding temperatures. Foods were tested approximately half hour after more ice was replaced and food items appear to be coming down in temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Also discussed the option of time as a public health control plan with Owner during inspection. Monitor ice closely and frequent to ensure foods maintain proper temperature.
- Critical: DATE MARKING - DISPOSITION (corrected on site) (repeated violation)
Observation: Beef gravy and sliced tomatoes in Pizza Prep Cooler has exceeded its date mark. Various other food items in the Prep Cooler were also not provided with a date. Food employee discarded all food items that had exceeded their date mark or were not provided with a date during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Redi San Keystone Sanitizer is being used to prepare a manual food contact spray and the concentration of the sanitizer was tested at 500+ppm and is not being used according to manufacturer’s use directions.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- 6°F.
Correction: Calibrate or replace thermometer.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Quat test kit is not available for checking sanitizer concentrations for manual sanitizing solution in spray bottles. A chlorine test kit is available for chemical dishwashers.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY
Observation: Utensils currently stored in pizza sauce are not cleaned on a frequent basis. Utensils have been stored in sauce for approximately 5 days without being cleaned.
Correction: Follow cleaning schedule as required in 4-602.11 (D)(5) or clean in-use utensils every 4-hours.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The areas below grill and fryers and also sides of equipment are not cleaned on a frequent basis. Debris is also present on the shelving in the walk in cooler in the basement.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink adjacent to grill.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
03/10/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Taco Meat, Greek Salad, Shredded Chicken, and other PHF in 2 Door Cooler (under hot holding) was cold held at 51, 50, 48°F, respectively. Items were voluntarily discarded by food employee due to unsure when cooler stopped maintaining proper temperature. Taco Meat was cooled in this cooler the previous day (12-24 hours ago)
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Italian Beef and Turkey in Pizza Prep Cooler has exceeded its date mark. Items were prepared/cooked on 3/11/15. Items were discarded by food employee during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: APPROVED PROCEDURES - ROP - FISH (corrected on site)
Observation: Salmon that is vacuum sealed and supplied by a vendor
Correction: is not being removed from packaging prior to thawing as stated on each individual package. Food employee voluntarily discarded thawed vacuum sealed salmon.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations for sanitizer for food contact surfaces and chemical dishwasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOODS HONESTLY PRESENTED
Observation: Walleye is not honestly presented. Pike Perch/Zander Filet,s per box label in the walk in freezer and conversation with the facility owner, are being sold as Walleye.
Correction: Adjust procedures so consumers are not misled or misinformed.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Two Door Cooler (under hot holding unit) is at 50F and not maintaining proper cold holding temperatures.
Correction: Repair equipment to good condition or remove from premise.
|
03/19/2015 | Pre-inspection | |
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