- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling bread, cheese and cutting apples with bare hands. This is a repeat violation.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 10-Dec-2015
- Critical: DATE MARKING - DISPOSITION (repeated violation)
Observation: Pre-portioned prime rib dated 11/24 and Buffalo chicken soup dated 11/17 in the walk-in meat cooler has exceeded the 7 days date mark. The foods were voluntarily discarded. Discussed either making smaller amounts of food or freezing the foods to prevent exceeding the 7 days. This is a repeat violation.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 10-Dec-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The main bar and the banquet bar dish machines observed below the allowed 50 ppm. The repair company was contacted immediately. This is a repeat violation.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 10-Dec-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Butane in expo area is stored above the food prep table.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP
Observation: Cutting or piercing part on can opener is dull and soiled.
Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts.
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12/03/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by dipping them into quat sanitizer.
Correction: Train food employees in proper handwashing techniques. Correct By: 23-Sep-2014
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling a cell phone and before cutting peeled onions.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 23-Sep-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees observed handling ready-to-eat chicken wings, hamburger and hamburger bun and fries with bare hands. This is a repeat violation.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 23-Sep-2014
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Chili and clam chowder were reheated to 131 F. The food was placed back on the stove and reheated to 185 F.
Correction: Adjust procedures and methods to properly reheat food to 165 F before placing into the hot hold unit.
- Critical: DATE MARKING - DISPOSITION
Observation: Beans, pre-portioned prime rib, pasta salad and sautéed corn mixture in walk-in cooler and in the wait staff cooler have exceeded the date mark of 7 days. The potentially hazardous ready-to-eat foods were voluntarily discarded.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 23-Sep-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The main bar dish machine noted at 10 ppm chlorine sanitizer.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration of 50 ppm. Correct By: 23-Sep-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following noted soiled and shall be cleaned more frequently:
-Air gap drains near the main dish machine and the wait staff soda dispensers.
-Underneath the prep tables
-Handles of equipment
-Basement kitchen
-Main bar glass chiller at south end of the bar
-Soda gun holder at the main bar
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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09/16/2014 | Routine | |
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