Studio Lounge & Dining, W7703 County Hwy Mmm, Shawano, WI 54166 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Fish is stored on the bottom shelf of the walk-in cooler and raw hamburger meat is stored above it.
(CORRECTED DURING INSPECTION) Employee rearranged the cooler so raw animal foods are in descending order by hazard.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Beef barley soup, Alfredo sauce, and cooked pasta in the walk-in cooler is not date marked.
(CORRECTED DURING INSPECTION) Employee was aware of when all listed items were prepared and labeled and dated them.
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.
- Critical: DATE MARKING - DISPOSITION
Observation: Opened gallon of milk in the walk-in cooler is not provided with a date mark.
(CORRECTED DURING INSPECTION) Employee discarded of the opened container of milk.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in the mechanical warewashing operation are not exposed to the low-temp chlorine sanitizer for the required amount of time. After dishwasher cycle test paper revealed a less than 10ppm reading.
(CORRECTED DURING INSPECTION) Owner contacted a repair service immediately and serviceman arrived prior to conclusion of inspection to fix the dishwasher. Tubing leading from the low-temp chlorine container to the machine was corroded. Post test revealed a 50 ppm reading.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Beef Barley soup in the walk-in cooler were observed to be uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the catch cup and the interior rim of the soda gun to the right of the ice machine in the bar area has a significant yeast-like slime build-up present.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The catch cup and the interior rim of the (right side) soda gun not contacting PHF/TCS food are improperly cleaned. A significant yeast/slime build-up in both locations.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (corrected on site)
Observation: It was observed that eating utensils are stored or displayed by the salad bar where the food or lip contact surface could be contaminated.
(CORRECTED DURING INSPECTION) Owner rearranged utensils so the lip contact surfaces are down.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- 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 within 20 days
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at prep area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
04/20/2015 | Routine | |
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for Turkey Soup, placed on ice and placed in WIC.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods in walk in cooler.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HAND DRYING PROVISION
Observation: No single-use toweling handwashing sink in prep room (north side room).
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are food items stored on the floor in the WIC.
Correction: Store all food items 6 inches above the floor.
|
01/02/2014 | Routine | |
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