Trails End Bar And Grill, 1497 Alpine Dr, Nekoosa, WI 54457 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Lasagna pre-cut/wrapped in plastic wrap in WIC was lying in a puddle of slimy solution in and not date marked in walk-in cooler in back area. Lasagna was discarded.
Correction: Discard unsafe or adulterated food items. Correct By: 02-Mar-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: 4 large plastic wrapped slices of lasagna in back walk-in cooler are not date marked and are lying in leaking slimy solution from the lasagna. Lasagna slices were disposed of.
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. Correct By: 02-Mar-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Meat loaf wrapped in plastic wrap in back walk-in cooler has exceeded its date mark(12/29/14). Meat loaf was 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: 02-Mar-2015
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods in some coolers.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 02-May-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard trays are use for food storage in some coolers in kitchen and on shelving in kitchen.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 02-May-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor and ceiling area at the food prep line is damaged and needs replacement.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe]. Correct By: 02-May-2015
|
03/02/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Soups in hot hold were only heated to 122F prior to putting in hot hold. Remove soups from hot hold and reheated them to 165 F.
Correction: Adjust procedures and methods to properly reheat food. [Explain]. Correct By: 19-Mar-2014
- Critical: PHF/TCS, HOT HOLDING
Observation: Soup in hot hold found at 123F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 19-Mar-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from bar ice storage systems.
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. Remove the direct connection. Correct By: 28-Mar-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods in all cooling units.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 28-Mar-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 28-Mar-2014
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (corrected on site)
Observation: Wiping cloth solution is detergent only.
Correction: Maintain wiping cloth sanitizer solution clean, at 200 ppm for Cl and free from visible debris. Correct By: 19-Mar-2014
|
03/18/2014 | Routine | |
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