The Snug, 308 W Bayfield St, Washburn, WI 54891 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: DATE MARKING - DISPOSITION
Observation: Sliced ham and turkey in coolers is not provided with a date mark.
Correction: Make sure that all ready-to-eat potentially hazardous (TCS) foods are date marked. Correct By: 09-Sep-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Dishmachine does not appear to be sanitizing.
Correction: Clean and sanitize all utensils and equipment before contact with food. Machine is leased. Contact Upper Lakes to repair machine. Can sanitize in food prep sink until dishmachine is repaired. 1 capful of bleach per gallon of water or can use bar sanitizer. Follow manufacturer instructions. Correct By: 04-Sep-2015
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: No thermometer in back cooler for measuring ambient air.
Correction: Please make sure all coolers have thermometers. Correct By: 10-Sep-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to contain wiping rag bucket during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 03-Sep-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: Unable to verify Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment. Correct By: 02-Oct-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Flooring in beer cooler, shelving in backroom and in basement, and flooring in room with mop sink is not smooth nonabsorbent and easily cleanable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 02-Sep-2016
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored in near/under sewage line in basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Correct By: 09-Sep-2015
|
09/02/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: [Food items] in small cooler is cold held at [50 ]°F.
Correction: Don't keep hazardous foods (dairy, meats, cheeses, sauces, sliced vegis) until unit is keeping below 41 degrees. Maintain cold potentially hazardous foods at or below 41°F Correct By: 28-Jun-2014
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: Warewashing machine is not sanitizing and there is no test kit is available for monitoring sanitizer concentration.
Correction: Have dish machine serviced to ensure it is sanitizing properly. Provide a test kit to allow accurate determination of the sanitization concentration. (Sanitizer strips left onsite for restaurant to use.) Correct By: 28-Jun-2014
|
06/18/2014 | Routine | |
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