- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice bin at the bar.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air GAP on the drain from the ice bin.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in buckets with either no detectable level of sanitizer or less than 25 ppm chlorine.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution maintained at approved concentrations and as required by chemical manufacturer. Dump and refill buckets with 100 ppm chlorine or other approved sanitizer and different, clean towels.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are boxes of potatoes on the floor in the rear prep area and boxes of cod fish on the floor in the in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- GARBAGE/REFUSE - RECEPTACLES
Observation: There are no receptacles for recyclables stored outside in plastic bags behind building. Plastic bags do not meet durability requirements.
Correction: Provide receptacles or waste handling units for refuse, recyclables, and returnables that are durable, cleanable, insect and rodent resistant, leak proof and nonabsorbent. Plastic bags may be used to line receptacles, but alone are not sufficient to fulfill the requirements of this section. A contract with a waste/recycling handling company is not required provided the waste and recycleables are removed at sufficient frequency.
- GARBAGE/REFUSE - FREQUENCY-REMOVAL
Observation: Bucket lids outside have standing water in them which may attract mosquitoes and other insects and pests.
Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.
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03/17/2016 | Routine | |
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Cleaner with bleach and other chemicals are stored over styrofoam take-out containers.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 11-Apr-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for fried fish cooling in pans that are covered and stacked together.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. It is acceptable to leave food completely uncovered if necessary to cool food within the required amount of time. Pans separated and uncovered during the inspection.
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04/10/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced ham and turkey and tuna salad in walk-in cooler prepared 12/23 is not date marked.
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. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Food which is prepared and held, or prepared, frozen, and thawed must be controlled by date marking to ensure its safety based on the total amount of time it was held at refrigeration temperature, and the opportunity for Listeria monocytogenes to multiply, before freezing and after thawing.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisk next to advisory and applicable menu items.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Plywood shelf and 2 x 4 framing in walk-in cooler is made from bare wood and is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Replace or finish wood so that it is not nonabsorbent. Correct By: 27-Jan-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Hamilton Beach and Nesco warmers are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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12/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tonys Tap, 10a Commerce St, Mineral Point, WI 53565 »